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Bratwurst Cooked in Beer with Smothered Cabbage (Emeril Lagasse) Recipe

Bratwurst Cooked in Beer with Smothered Cabbage (Emeril Lagasse) Recipe

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Bratwurst Cooked in Beer with Smothered Cabbage (Emeril Lagasse)

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Ingredients:

Serving

8 links of fresh bratwurst
4 (8-oz) cans of beer
8 oz bacon, chopped
2 cups julienned onions
freshly ground black pepper
1 small head of cabbage, cored and shredded
salt
2 tbsp chopped garlic
1/4 cup whole grain mustard
8 egg hot-dog buns
4 cups flo's potato salad (see recipe)
flo's roasted potato salad
2 lb new potatoes
10 cloves of fresh garlic
drizzle of olive oil
salt
freshly ground black pepper
3/4 cup homemade mayonnaise, or store bought
2 tbsp creole mustard
juice of 1 fresh lemon
2 tbsp finely chopped fresh parsley leaves
4 hard-boiled eggs, sliced
1/2 bound bacon, rendered until crispy
1/2 small red onions, thinly sliced

Directions:

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.
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.
Yield: 4 to 6 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	738.51 Kcal (3092 kJ)
Calories from fat	495.83 Kcal
		% Daily Value*
Total Fat	55.09g	85%
Cholesterol	183.52mg	61%
Sodium	1274.03mg	53%
Potassium	1006.7mg	21%
Total Carbs	36.21g	12%
Sugars	8.88g	36%
Dietary Fiber	7.37g	29%
Protein	23.31g	47%
Vitamin C	47.7mg	80%
Vitamin A	1.1mg	38%
Iron	2.5mg	14%
Calcium	134.4mg	13%

Amount Per 100 g
Calories	174.86 Kcal (732 kJ)
Calories from fat	117.4 Kcal
		% Daily Value*
Total Fat	13.04g	85%
Cholesterol	43.45mg	61%
Sodium	301.65mg	53%
Potassium	238.36mg	21%
Total Carbs	8.57g	12%
Sugars	2.1g	36%
Dietary Fiber	1.75g	29%
Protein	5.52g	47%
Vitamin C	11.3mg	80%
Vitamin A	0.3mg	38%
Iron	0.6mg	14%
Calcium	31.8mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

18.6

Points
20

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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