Recipe by PA-Dave
I hesitated to post this, because I tend to avoid this sort of BAM-cooking. Nonetheless, this recipe is a real crowd pleaser, and so easy to make. By the way, the Cracklins, green onions, and Creole seasoning can be omitted without any serious impact.
- 2 tablespoons olive oil
- 2 onions, large,sliced
- 2 pieces bacon, diced large (1-inch thick, 5-inch long)
- 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
- cracklings (fried pork skins)
- green onion
- creole seasoning
Directions See How It's Made
- In a large pot or Dutch Oven, saute onion in olive oil for 2 minutes Add bacon, seasoning with salt and pepper.
- Cook for 5 minutes, or until bacon begins to render and onions are beginning to carmelize.
- Add Creole mustard and the beer.
- Add HALF the sausage.
- You may want to cut the sausage into bun-length sections.
- Add the sauerkraut on top of the sausage.
- Add the rest of the sausage.
- Add the hot dogs, and the garlic.
- Bring to a boil.
- Reduce to a simmer, cover and cook for 45 minutes.
- Garnish with Cracklins, green onions, and Creole seasoning.