Thuringian Rostbrätel

Ingredients for 10 servings:

• 400 ml mustard
• 2 tsp salt
• 2 tsp pepper
• 0.2 liters of beer (Pils or Altbier)
• 5 onions
• 2 garlic cloves
• 10 slice(s) pork (boneless)
• some butter

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Total time approx. 2 days 20 minutes

Brätel or Brätl – are prepared on the charcoal grill (grate)!

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. Peel the onions and garlic cloves and slice them thinly. Pour some marinade into a bowl and spread it on the bottom of the bowl. Then place a few slices of onion and garlic, and then slices of pork loin (called Brätel or Brätl). When the bottom of the bowl is covered with meat, add more marinade, onions, and garlic. Then add more layers of meat. Alternate between marinade, onions, garlic, and Brätel until all of it is used up – ending with a layer of marinade, onions, and garlic. Cover the bowl with foil or a lid and refrigerate to marinate for at least 24 hours – preferably 48 hours. Then grill the roasts on a hot charcoal grill (grate). First, remove the sliced ​​onions and garlic – but don’t rinse the meat! Then fry the sliced ​​onions and garlic separately in a pan with a little butter until browned and pour over the cooked meat. Fresh rolls, homemade potato salad, or grilled rye or white bread are suitable side dishes.