Bratwurst Cooked in Beer with Smothered Cabbage

• 8 links of fresh bratwurst
• 4 (8-ounce) cans of beer
• 8 ounces bacon, chopped
• 2 cups julienned onions
• Freshly ground black pepper
• 1 small head of cabbage, cored and shredded
• Salt
• 2 tablespoons chopped garlic
• 1/4 cup whole grain mustard
• 8 egg hot-dog buns 

Preheat the grill. Place the beer in a saucepan, over medium heat. Bring the liquid to a boil. Add the sausages and cook for 10 minutes. Remove from the sausages from the liquid, reserving the liquid. Set the sausages aside. In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon and set aside. Discard the all the bacon fat except for 1/4 cup. Place 1/4 cup of the fat back into the pan and add the onions. Season with black pepper. Saute for 2 to 3 minutes, or until tender. Add the cabbage. Season with salt and pepper. Continue to saute for 4 minutes or until the cabbage is tender. Stir in the garlic, mustard and 2 cups of the liquid from the sausages. Bring the liquid to a simmer and cook for 8 to 10 minutes, stirring occasionally. Reseason with salt and pepper. Place the sausages on the grill and cook for 2 minutes on each side. To serve, place the sausages between each bun. Top each sausage with some of the smothered cabbage.

Serves 8.

VERDICT:  Second recipe for Andrea's grandpa's cabbage (two-thirds down!).  This probably would have been good with real bratwurst and bacon fat, but with soy bratwurst and olive oil, it lacked flavor.  Toss.