New Year's Day Sausage Pot |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This recipe has been our big meal of the new year - for several years. This was adapted from an Emeril recipe we found. It makes quite a bit and the leftovers are fabulous! However, our neighbors are on to our tradition and the leftovers are no more - enjoy! (When I am in charge of the preparation, I have made this without the cracklins & green onions and it is still delicious!) Ingredients:
2 tablespoons olive oil |
2 large onions, sliced |
2 pieces bacon, diced large (1-inch thick, 5-inch long) |
salt |
ground black pepper |
1/2 cup creole mustard |
2 (12 ounce) bottles beer (pick something with flavor not light) |
5 hot dogs |
5 lbs assorted sausage |
2 lbs sauerkraut (or more to taste) |
2 tablespoons garlic, chopped |
pork crackling (fried pork skins) |
green onion |
creole seasoning |
Directions:
1. In a large pot or Dutch Oven, saute onion in olive oil for 2 minutes, add bacon, seasoning with salt and pepper.
2. Cook for 5 minutes, or until bacon begins to render and onions begin to brown.
3. Add Creole mustard and the beer.
4. Stir.
5. Add HALF the sausage.
6. Cover this sausage with sauerkraut.
7. Add the rest of the sausage.
8. Add the hot dogs, and the garlic.
9. Bring to a boil.
10. Reduce to a simmer, cover and cook for 45 minutes.
11. Garnish with Cracklins, green onions, and Creole seasoning.
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