Recipe Courtesy of Emeril Lagasse, 1999

2 tablespoons olive oil
2 large onions, sliced
2 (1-inch thick and 5-inch long) bacon pieces, large diced
Salt
Freshly ground black pepper
1/2 cup Creole mustard
2 12-ounce bottles Turbo Dog beer
5 hot dogs
5 pounds assorted sausage
2 pounds sauerkraut
2 tablespoons chopped garlic
Cracklin's (recipe follows)
Green onions
Creole seasoning

In a large pot, add olive oil. Add sliced onions and saute for 2 minutes. Add bacon. Season with salt and pepper. Cook for 5 minutes, or until bacon begins to render and onions are beginning to caramelize. Add the Creole mustard and the beer. Stir. Add half of the sausage. 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 Cracklin's green onions and Creole seasoning.

Yield: 8 to 10 servings