Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grind the veal and pork with a 3/8 in. (0.95 cm) plate. place the ground meat into a mixing tub and add all remaining ingredients. mix very thoroughly. return to the cooler and chill at least 1 hour. stuff the prepared casings.tie into 4 in. (10 cm) links. poach the sausages in good veal stock for the best flavor. cover with the cold stock and heat gently. maintain a temperature of no more than 160 f (710c). when the sausages reach an internal temperature of 140 f (60 c), remove from the stock. cool quickly. dry wrap, and refrigerate for use.

Target recipe: bring a cup of water to a boil in a skillet that has a lid. add the brats. don't pierce their skins. simmer'til the water evaporates. cut into 3/4 inch pieces. heat olive oil in pan. add brats. when brats are almost browned, add onions. cook till they're translucent. mix ale and mustard, add to skillet. stir in rice. bring to a simmer. cover, simmer 20 minutes. don't cheat! no peeking! keep the lid on the skillet, let the rice cook! remove from heat, let rest 15 minutes. fluff with a fork. serve with a baguette and a pint or two of ale.