The Very Best Of Emeril


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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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260 261 262 263 264

Quick Jump
1 176 352 527 703