Prep 15 mins
Cook 1 hr
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!)
- 2 tablespoons olive oil
- 2 large onions, 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
- pork crackling (fried pork skins)
- green onion
- creole seasoning
- 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 begin to brown.
- Add Creole mustard and the beer.
- Add HALF the sausage.
- Cover this sausage with sauerkraut.
- 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.