Recipe courtesy of Grasslands Entertainment
1 hr 10 min
25 min
4 servings


  • 4 big onions
  • 1/2 lb. pork
  • 1/4 lb. cooked, smoked pork
  • 4 slices smoked bacon
  • 1 cup Original Schlenkerla Smokebeer
  • salt and pepper
  • mace
  • marjoram
  • 3 eggs
  • 2 bread rolls, rubbed into fresh crumbs
  • chopped parsley
  • 2 Tbs. brown meat stock


Peel each onion, cut about a quarter inch from root end and reserve. Scoop insides until sides are about a quarter inch thick. Put pork, smoked pork and scooped-out insides of onions through a meat grinder. Mix with eggs, bread roll crumbs, spices and parsley. Fill onions with mixture.

Fry smoked bacon and put a slice on each onion. Place the cut-off onion ends back on top of the bacon. Roast onions in a casserole with some water and without lid for about 45 minutes at 400 degrees F. When done, remove from casserole. Pour drippings into a skillet. Add brown meat stock, flour, spices and Schlenkerla Smokebeer. Heat and stir until gravy becomes thick.

Serve with mashed or boiled potatoes, ladling gravy over onions and potatoes.



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