Instructions: Preheat the grill.

Rub each sausage with olive oil and season with Emerils Essence. Place the sausages on the hot grill and cook for 3 to 4 minutes on all sides.

In a large saute pan, render the bacon until crispy, about 4 to 5 minutes. Add the onions and saute for about 4 minutes, or until they are wilted. Add the cabbage and continue sauteing for 3 minutes. Season with salt and pepper. Stir in the garlic, mustard and vinegar. Continue sauteing for 2 minutes. Re-season if necessary. Stir in the parsley.

Remove the sausages from the grill and place in the bun. Mound the slaw on top of sausage. Place the dogs on a platter and serve with Zaps and cold beer.

This recipe yields 4 dogs.

NOTES : Joes note: I have no idea what Zaps are.

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