Thuringian Rostbrätl

Ingredients for 32 servings:

• 5,000 g pork neck, boneless
• 200 g mustard, medium-hot, from Erfurt or Bautzen
• 1,000 g onion(s)
• Salt
• Pepper, colored or black
• Garlic granules
• 1 bottle of beer (dark beer)
• possibly marjoram

Instructions

Working time approx. 2 hours; Rest period approx. 5 days; Cooking/baking time approx. 45 minutes; Total time approx. 5 days 2 hours 45 minutes

fried on the grill or in a pan

The meat is marinated 3-5 days before roasting. Cut the pork neck into 32 slices, each approximately 1 cm thick. Then pound and spread out on the work surface. Season with salt, pepper, and garlic powder. Now, with a clean hand, spread a little mustard on the sausages. Not too much, or it will burn later, but enough to coat the entire surface. Layer the meat, mustard-side down, in a bucket or a lidded pot so that everything is coated with mustard. Brush the top layer with a little more mustard. Put the lid on and refrigerate at 2-5°C. On the day of roasting, peel and slice the onions. Preparation on the grill: Heat the grill with charcoal. Prepare a lidded pot. Roast the sausages on the grill and add them to the pot. Don’t overcook! I even roast them pink, as they cook through in the pot and become buttery soft. If the pan on the grill gets too hot, add a little beer if necessary. Now either remove the roasted pork from this pan or pour the meat juices into the first pan (in which the roasted pork was marinated). Braise the onions in the meat juices until they reduce. Then deglaze with beer. The onions are arranged on the roasted pork. Preparation in a pan: It is best to fry in a greased iron pan. After the second “turn,” deglaze with sliced ​​onions and a sip of beer and start again. Keep the finished roasted pork warm. Finally, add the meat juices to the onions and proceed as above. Mixed rye bread, rolls, mashed potatoes or mashed potatoes, and of course, mustard go well with the roasted pork. The times refer to the 5 kg of meat (32 roasted pork) cooked on a 40×60 cm grill.