GREY IN GERMAN RECIPES

Steps:

• 1.) In large bowl, combine 2 teaspoons of yeast, 1 1/2 tbs of brown sugar (or 2 tbs of Molasses instead) with 1 of cup of warm water and 10 OZ of beer (105F -115F to activate yeast) Mix slowly and let sit for 5 minutes.
• 2.) Add the rye flour and Caraway seeds, mix in with a wooden spoon
• 3.) Cover bowl with plastic wrap. Let it sit for 2 to 3 hours.
• 4.) Add salt, whole wheat flour and bread flour. Mix in with a wooden spoon.
• 5.) Knead the dough for 7-10 minutes. If sticky, add some flour, or if too dry add some water. (Rye dough will always be stickier than white bread though).
• 6.) Grease a bowl with oil and place dough in bowl. Cover with plastic wrap. Let it sit until doubled. About 45 minutes. Preheat oven to 425°F
• 7.) Prepare pan by oiling it and sprinkle some corn meal. It helps to avoid the bread getting burned at the bottom.
• 8.) Punch down dough and shape into two breads and place into greased pans.
• 9.) Slash top of the bread about 1/5 inch deep. Let the bread sit for 5 minutes.
• 10.) Place dough in oven at 425 (oven has to be preheated) ( optional sprinkle on some water to get steam going every 10 minutes). Bake for 35-45 minutes. Knock on the bread; if it sounds hollow it is done. A cup of water in the oven also helps to keep the bread moist, something you want with Rye bread.
• 11.) Place bread on wire rack and let it cool down.

Steps:

• Place pork, veal, and fatback in a large bowl. Chill in refrigerator for at least 1 hour. Set parts of meat grinder, including large cutting die, in freezer. Set bowl and paddle of stand mixer in freezer.
• Grind meat and fat mixture through chilled meat grinder fitted with a small cutting die, into a large bowl set in another bowl filled with ice. Add salt, white pepper, ginger, mustard, and nutmeg in with the meat. Using chilled paddle attachment and chilled bowl of a standing mixer, mix at low speed for 1 minute. Add eggs and heavy cream and mix at medium speed until liquid is incorporated and sausage is uniform and sticky, about 1 minute longer.
• Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.
• Stuff sausage into hog casings and twist into 6-inch links.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place onion slices in foil tray and pour in beer. Place tray on hot side of grill. Nestle sausage in tray and cook until beer begins to simmer, about 4 minutes. Slide tray over to cool side of grill, cover grill, and continue to cook until sausages register 140 to 145°F on an instant-read thermometer, 10-15 minutes, flipping occasionally during cooking.
• Uncover grill and remove sausages from liquid and place on hot side of grill. Cook, turning occasionally, until sausages are browned and crisp all over, about 3 minutes total. Place each sausage in a roll and top with onions and desired condiments; serve immediately.