Bratwurst Cooked in Beer with Smothered Cabbage

Ingredients

• 8 links of fresh bratwurst
• 4 (8-ounce) cans of beer
• 8 ounces bacon, chopped
• 2 cups julienned onions
• Freshly ground black pepper
• 1 small head of cabbage, cored and shredded
• Salt
• 2 tablespoons chopped garlic
• 1/4 cup whole grain mustard
• 8 egg hot-dog buns
• 4 cups Flo's Potato Salad (see recipe)

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.

• FLO'S ROASTED POTATO SALAD
• 2 pounds 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 tablespoons Creole Mustard
• Juice of one fresh lemon
• 2 tablespoons finely chopped fresh parsley leaves
• 4 hard-boiled eggs, sliced
• 1/2 pound bacon, rendered until crispy
• 1/2 small red onions, thinly sliced
• Yield: 4 to 6 servings

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 mayonnaise, mustard and lemon juice. Process until smooth. Season with salt and pepper. Add the parsley and continue to process until incorporated. 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.