Bratwurst Cooked in Beer with Smothered Cabbage (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
8 links of fresh bratwurst |
4 (8-ounce) cans of beer |
8 ounces bacon, chopped |
2 cups julienned onions |
freshly ground black pepper |
1 small head of cabbage, cored and shredded |
salt |
2 tablespoons chopped garlic |
1/4 cup whole grain mustard |
8 egg hot-dog buns |
4 cups flo's potato salad (see recipe) |
flo's roasted potato salad |
2 pounds new potatoes |
10 cloves of fresh garlic |
drizzle of olive oil |
salt |
freshly ground black pepper |
3/4 cup homemade mayonnaise, or store bought |
2 tablespoons creole mustard |
juice of one fresh lemon |
2 tablespoons finely chopped fresh parsley leaves |
4 hard-boiled eggs, sliced |
1/2 bound bacon, rendered until crispy |
1/2 small red onions, thinly sliced |
Directions:
1. Preheat the grill. Place the beer in a saucepan, over medium heat. Bring the liquid to a boil. Add the sausages and cook for 10 minutes. Remove from the sausages from the liquid, reserving the liquid. Set the sausages aside. In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon and set aside. Discard the all the bacon fat except for 1/4 cup. Place 1/4 cup of the fat back into the pan and add the onions. Season with black pepper. Saute for 2 to 3 minutes, or until tender. Add the cabbage. Season with salt and pepper. Continue to saute for 4 minutes or until the cabbage is tender. Stir in the garlic, mustard and 2 cups of the liquid from the sausages. Bring the liquid to a simmer and cook for 8 to 10 minutes, stirring occasionally. Reseason with salt and pepper. Place the sausages on the grill and cook for 2 minutes on each side. To serve, place the sausages between each bun. Top each sausage with some of the smothered cabbage.
2. Preheat the oven to 400 degrees F. In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil. Toss well. Season with salt and pepper. Place on a baking sheet and roast for 15 minutes. Remove from the oven and cool completely. Using a mini food processor, combine the parsley and continue to process until incoporated. In a mixing bowl, toss the roasted potatoes and garlic, mayonnaise, sliced eggs, bacon and red onions. Mix well. Season with salt and pepper. Cover with plastic wrap and refrigerate for 2 hours. Remove from the refrigerator and mix the salad. Reseason with salt and pepper if needed.
3. Yield: 4 to 6 servings
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