Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pour 2 (12 ounce) bottle of beer in a 3 qt pot. add butter to melt. let it get hot first and add the bratwurst and sliced onions inches cook, simmering the beer and turning the brats every 10 minutes for about 30 to 45 minutes (use your own judgment). let the beer evaporate and reduce it until it is syrupy and to where it looks like it is coating the bratwurst well. prepare the hot dog buns on a warm plate. when beer syrup is thick and reduced then make sure to coat bratwurst with the syrup well by turning and stirring and then with tongs, take them out and place them in the bun. add some sauerkraut and eat!

Target 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.