Sheboygan-Style Brats

INGREDIENTS

• 1 large onion, thinly sliced
• 1 1/2 pound pork butt, fat trimmed and discarded
• One 5-foot pieces natural sausage casing
• 2 teaspoons red pepper flakes, optional
• 1 large onion, grated
• 3 cloves garlic, smashed
• 1 teaspoon dried marjoram
• 1/2 teaspoon caraway seed
• 1 tablespoon minced garlic, optional
• 1/2 teaspoon ground allspice
• 1 bay leaf
• 1 pound veal shoulder or beef hanger steak, fat trimmed and discarded
• 2 teaspoons ground white pepper
• Salt and pepper to taste
• 1 tablespoon kosher salt
• 6 cups beer, preferably a German lager, pilsner, or ale
• 1/2 pound pork fatback
• 1 cup butter
• 1/2 teaspoon grated nutmeg
• 1 tablespoon red pepper flakes, optional
• 1/4 teaspoon ground ginger