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Does it have to be a desert? I saw Emeril make what he called the sausage pot once a few years ago. I made it for a tailgate to rave reviews (and lots of gas). Here it is.
2 Large yellow onions chopped
6 cloves of garlic minced
1 cup olive oil
1 lb of each of the following sausages cut in 1 inch chunks (beef franks, andouillle, chorizo, kilbasa, polish sausage, italian sausage)
1 head of cabage chopped thick
1 bag of sour krout
1 8 0z jar of creole mustard
4 dark beers of your choice
In a Large pot, combine oil, onions, garlic, and creole mustard and cook till onions are carmilized. Add the sausage and dark beer and sour kraut and let stew over medium heat for about 30 minutes. Then add the chopped cabbage for about 15 minutes. Salt and Pepper to taste. Serve in bowls like stew with sourdough bread.
I made it by making a reau (sp) with flour after the onions were put in to thicken it. It rocks. It is like a beer based sausage stew.
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