• 6 -8 smoked mettwurst (may sub smoked sausage or kielbasa)
  • 24 ounces beer (preferably a German lager, like Spaten)
  • 6 -8 cloves garlic , crushed
  • 2 teaspoons coriander seeds
  • 1/2 teaspoon cracked black pepper
  • 1 Place metts in a saucepan along with beer (enough to cover), crushed garlic, coriander seed, and pepper.
  • 2 Simmer over low heat or on top of grill for 15-20 minutes.
  • 3 Remove metts from liquid and place on grill rack and cook over warm coals until warmed through and browned to your liking.
  • 4 May place back in liquid to keep warm for a short while.
  • 5 Serve hot on buns with your favorite condiments (mustard, minced onion, horseradish, cooked onion, cooked sweet peppers, warmed drained sauerkraut) or on a plate with kraut or cooked cabbage.