Emeril dog
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | bratwurst links -; (6 oz ea) | |
| 2.00 | tablespoon | olive oil |
| 1 | emeril's essence; see * note | |
| ½ | pounds | bacon; diced small |
| 1.00 | cup | julienned onions |
| 1.00 | pounds | napa cabbage; shredded |
| 1.00 | tablespoon | minced garlic |
| 2.00 | tablespoon | creole mustard |
| 2.00 | tablespoon | rice wine vinegar |
| 1.00 | tablespoon | finely-chopped parsley |
| 1 | salt; to taste | |
| 1 | freshly-ground white pepper; to taste | |
| 4.00 | large | hot dog buns |
| 1 | zaps | |
| 1 | dixie beer | |
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the grill. Rub each sausage with olive oil and season with Emeril's Essence. Place the sausages on the hot grill and cook for 3 to 4 minutes on all sides. In a large saute pan, render the bacon until crispy, about 4 to 5 minutes. Add the onions and saute for about 4 minutes, or until they are wilted. Add the cabbage and continue sauteing for 3 minutes. Season with salt and pepper. Stir in the garlic, mustard and vinegar. Continue sauteing for 2 minutes.
Re-season 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. This recipe yields 4 dogs.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2408 broadcast 10-30-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-12-1996
NOTES : Joe's note: I have no idea what Zaps are.
Recipe by: Emeril Lagasse
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