Ingredients Jump to Instructions ↓

  1. 8 links of fresh bratwurst

  2. 4 (8-ounce) cans of beer

  3. 8 ounces bacon, chopped

  4. 2 cups julienned onions

  5. 1 small head of cabbage, cored and shredded

  6. 2 tablespoons chopped garlic

  7. 1/4 cup whole grain mustard

  8. 8 egg hot-dog buns

  9. 4 cups Flo's Potato Salad (see recipe)

  10. Flo's Roasted Potato Salad

  11. 2 pounds new potatoes

  12. 10 cloves of fresh garlic

  13. Drizzle of olive oil

  14. Salt

  15. Freshly ground black pepper

  16. 3/4 cup homemade mayonnaise , or store bought

  17. 2 tablespoons Creole Mustard

  18. Juice of one fresh lemon

  19. 2 tablespoons finely chopped fresh parsley leaves

  20. 4 hard-boiled eggs, sliced

  21. 1/2 bound bacon, rendered until crispy

  22. 1/2 small red onions, thinly sliced

Instructions Jump to Ingredients ↑

  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


Send feedback