| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Text, Import | 1 | Servings | ||
INGREDIENTS
| 4 | (6 ounce) links of Bratwurst | |
| 2 | tb | Olive oil |
| Essence | ||
| 1/2 | lb | Bacon,; small diced |
| 1 | c | Julienned onions |
| 1 | lb | Napa cabbage,; shredded |
| 1 | tb | Minced garlic |
| 2 | tb | Creole mustard |
| 2 | tb | Rice wine vinegar |
| 1 | tb | Finely chopped parsley |
| Salt and white pepper | ||
| 4 | lg | Hot dog buns |
| Zaps | ||
| Dixie Beer |
INSTRUCTIONS
Preheat the grill. Rub each sausage with olive oil and season with Essence. Place the sausages on the hot grill and cook for 3-4 minutes on all sides. In a large saut_ pan, render the bacon until crispy, about 4-5 minutes. Add the onions and saut_ for about 4 minutes, or until they are wilted. Add the cabbage and continue saut_ing for 3 minutes. Season with salt and pepper. Stir in the garlic, mustard and vinegar. Continue saut_ing for 2 minutes. Reseason if necessary. Stir in the parsley. Remove the sausages from the grill and place in the bun. Mound the slaw on top of sausage. Place the dogs on a platter and serve with Zaps and cold beer. Yields: 4 dogs Recipe By :ESSENCE OF EMERIL SHOW #EE2408 Posted to MC-Recipe Digest V1 #281 Date: Wed, 6 Nov 1996 08:18:22 -0500 From: Meg Antczak <meginny@frontiernet.net>
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