Emerald Dog

Ingredients

• 4 (6-ounce) links of Bratwurst
• 2 tablespoons olive oil
• Essence (recipe follows)
• 1/2 pound bacon, small diced
• 1 cup julienned onions
• 1 pound Napa cabbage, shredded
• 1 tablespoon minced garlic
• 2 tablespoons creole mustard
• 2 tablespoons rice wine vinegar
• 1 tablespoon finely chopped parsley
• Salt and white pepper
• 4 large hot dog buns
• Zaps
• Dixie Beer

Directions

Preheat the grill. Rub each sausage with olive oil and season with 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. Reseason 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup

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