Emerald Dog

• 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
• 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

1. Preheat the grill.
2. Rub each sausage with olive oil and season with Essence.
3. Place the sausages on the hot grill and cook for 3 to 4 minutes on all sides.
4. In a large saute pan, render the bacon until crispy, about 4 to 5 minutes.
5. Add the onions and saute for about 4 minutes, or until they are wilted.
6. Add the cabbage and continue sauteing for 3 minutes.
7. Season with salt and pepper.
8. Stir in the garlic, mustard and vinegar.
9. Continue sauteing for 2 minutes.
10. Reseason if necessary.
11. Stir in the parsley.
12. Remove the sausages from the grill and place in the bun.
13. Mound the slaw on top of sausage.
14. Place the dogs on a platter and serve with Zaps and cold beer.
15. Combine all ingredients thoroughly.
16. Yield: 2/3 cup

olive oil, bacon, onions, cabbage, garlic, creole mustard, rice wine vinegar, parsley, salt, hot dog buns, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerald-dog-recipe.html (may not work)