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Emeril's Sausage Pot
2
2
2
Tablespoon Olive oil
Large Onions; sliced
Bacon pieces; large diced (1−inch thick and 5−inch long)
Salt
Freshly ground black pepper
1
2
5
5
2
2
/2 Cup Creole mustard
12 ounce bottles Turbo Dog beer
Hot dogs
Pound Assorted sausage
Pound Sauerkraut
Tablespoon Chopped garlic
Cracklin's; (recipe follows)
Green onions
Creole seasoning
In a large pot, add olive oil. Add sliced onions and saute for 2 minutes.
Add bacon. Season with salt and pepper. Cook for 5 minutes, or until bacon
begins to render and onions are beginning to caramelize. Add the Creole
mustard and the beer. Stir. Add half of the sausage. Add the sauerkraut on
top of the sausage. Add the rest of the sausage. Add the hot dogs and the
garlic. Bring to a boil. Reduce to a simmer, cover and cook for 45 minutes.
Garnish with Cracklin's green onions and Creole seasoning.
Yield: 8 to 10 servings
Emeril's Sausage Pot
234
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