Thuringian Rostbrätl

Ingredients for 10 servings:

• 10 slice(s) pork (pork neck)
• 5 onions, sliced
• 0.2 liters of beer (Pilsner or dark beer)
• 400 ml mustard (Thuringian)
• 2 tsp salt
• 2 tsp pepper
• 2 garlic cloves, sliced

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Thuringian Rostbrätl are prepared on the charcoal grill!

Mix the mustard with salt, pepper, and beer. The marinade should be quite salty and spicy, but not too runny. The meat won’t need any extra seasoning! So, season the marinade beforehand. Pour some of the marinade into a bowl, starting with a little of the marinade, and spread it over the bottom of the bowl. Then place a few slices of onion and garlic, followed by slices of pork loin (known as Brätl or Brätel). Once the bottom of the bowl is covered with the Brätl, add more marinade, onion, and garlic to the Brätl, and then top with more Brätl, alternating between the marinade, onions, and garlic. Finish with a layer of marinade, onions, and garlic. Cover the bowl with foil or a lid and place it in the refrigerator to marinate for at least 24 hours. Then grill it on the charcoal grill! Remove the slices of onion and garlic first. The slices of onion and garlic can be browned separately in a pan with a little butter and then sprinkled over the Brätl. Suitable side dishes include rolls, homemade potato salad, or grilled rye bread or white bread.