Bratwurst Cooked in Beer with Smothered Cabbage
Recipe courtesy of Emeril Lagasse, 1998

FG: This recipe is very good, but I think that the bacon is unnecessary, or perhaps less should be used. Smothered Cabbage, a Cajun recipe, is traditionally made with bacon, sausage, or ham, and no mustard as in the recipe below. I think I would prefer to serve the mustard on the side instead of putting it in the cabbage. The bratwurst could also be served on a crusty hoagie roll.

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

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.