Emeril'S Sausage Pot

• 2 tablespoons olive oil
• 2 onions, large,sliced
• 2 pieces bacon, diced large (1-inch thick, 5-inch long)
• salt
• 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

1. In a large pot or Dutch Oven, saute onion in olive oil for 2 minutes Add bacon, seasoning with salt and pepper.
2. Cook for 5 minutes, or until bacon begins to render and onions are beginning to carmelize.
3. Add Creole mustard and the beer.
4. Stir.
5. Add HALF the sausage.
6. You may want to cut the sausage into bun-length sections.
7. Add the sauerkraut on top of the sausage.
8. Add the rest of the sausage.
9. Add the hot dogs, and the garlic.
10. Bring to a boil.
11. Reduce to a simmer, cover and cook for 45 minutes.
12. Garnish with Cracklins, green onions, and Creole seasoning.

olive oil, onions, bacon, salt, ground black pepper, creole mustard, bottles beer, sausage, sauerkraut, garlic, cracklings, green onion, creole seasoning

Taken from www.food.com/recipe/emerils-sausage-pot-80109 (may not work)