Greek Brats

Ingredients

6 lb Boston Butt

1 lb bacon

9 oz beer

8 oz sun-dried tomatoes

8 oz feta cheese crumbles

2 tablespoons kosher salt

1 tablespoon garlic powder

1 teaspoon fresh ground black pepper

1/2 teaspoon mace

1/2 teaspoon allspice

25' of natural sausage casings

Method

Mix all the dried spices and set aside.

Cut the shoulder into strips that will fit in the meat grinder. Feed the bacon through the grinder first, followed by the shoulder.

Combine everything but the casings, and mix thoroughly. Cover with plastic wrap and let it sit in the refrigerator for at least 4 hours.

Stuff the sausage into the casings.

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Slow Cooker Pot Roast

Ingredients

3-4 lb pot roast

2 cans cream of mushroom soup

1 packet onion soup mix

8-12 new red potatoes, cut it half

1 small red onion, chopped into large pieces

2 carrots, sliced 1" thick

2 cloves garlic

1 bay leaf

Flour

Kosher salt

Fresh ground black pepper

Method

Trim the fat from the roast. Season with salt and pepper, then dust with flower. Rub the seasonings in.

Sear the meat in hot frying pan. About a minute per side is all it should take. While the meat is searing, combine the remaining ingredients (except the garlic and bay leaf) in a slow cooker and whisk until mixed. Add the meat garlic and bay leaf and cook on low for 5 hours.

At the 5 hour mark, add your onions and potatoes. Cook for another 2.5 hours, then add the carrots and cook for another 30 minutes.

Remove the roast from the slow cooker (being very careful, as it will fall apart). Set it on a plate and cover with foil for 10 minutes. While it's cooling, fish out the bay leaf and garlic.

Serve with the gravy created by the soup and meat juices.

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