Bavarian: Smoked Bauernwurst, Bavarian Cole Slaw, Horseradish Sauce, and Fried Onions
For the Smoked Bauernwurst:
Pass the beef through a meat grinder fitted with a large die. Pass the pork and fat back through a meat grinder fitted with a medium die. In a large bowl, combine the meats with the salt, garlic, pepper, mustard seeds, curing salt, dextrose, marjoram, savory, and coriander, until incorporated.
Stuff the meat mixture into the hog casings and tie off sausages. Hang to dry for 1 hour. Prepare a cold smoker, and smoke the sausages for 2 hours. After cold smoking the sausages, put a low heat on the smoker, and gradually increase the heat until the internal temperature of the sausages reaches 155ºF.
For the Bavarian Cole Slaw:
Heat a large skillet over medium-high heat. Add the bacon to render some of the fat and then the onions, sautéing them until lightly browned. Add the caraway seeds, salt, mustard, and apple cider vinegar. Stir to combine and turn off the heat. Put the cabbage in a large bowl and pour the hot mixture over the cabbage. Allow cabbage to rest for about 5 minutes. Once it has cooled slightly, use your hands to gently massage the dressing into the cabbage. Pour in the grapeseed oil and continue to mix. Refrigerate.
For the Fried Onions:
Preheat the fryer to 300ºF. In a large bowl, combine the flour and salt. Toss the onions in the mixture. Drop the onions in the fryer and stir so they don’t stick together. Fry 4 to 5 minutes, until golden brown and crispy. Remove and drain on paper towels.
To Assemble and Serve:
Heat a skillet on low and cook the Bauernwurst for 10 minutes, turning occasionally, until the internal temperature reaches 155ºF. Slice the roll, spread with horseradish sauce, and top with ¼ cup Bavarian Cole Slaw. Put the sausage in the roll and garnish with Fried Onions.