PREPARATION

1. Ignite the charcoal in the Big Green Egg and heat, with the grid, to a temperature of 200°C. Drain the meat well in a sieve or colander while retaining the marinade. Peel and coarsely chop the red onion.
2. Heat the butter in the Green Dutch Oven on the grid. Add the meat and cook until browned, then stir in the onions. Cook until the onions are translucent and then pour the marinade into the pan. Mix the apple butter with the bay leaves. Put the cloves and juniper berries in a tea diffuser and hang it in the pan. Close the lid of the EGG after each action and wait until the meat mixture starts to bubble.
3. Remove the Dutch oven and the grid from the EGG. Set up the convEGGtor, replace the grid and put the pan back on. Close the lid of the EGG and heat to 140°C. Let the Sauerbraten cook for 2½-3 hours on a low heat until the meat is tender, stirring occasionally, and if necessary adding extra stock.
4. Crumble the spice cake and mix it into the Sauerbraten. Let the Sauerbraten cook about another 15 minutes until the spice cake has been absorbed.
5. Remove the tea diffuser with spices from the pan and season to taste with salt and pepper. Place the lid on the pan to keep the Sauerbraten warm.
6. Put the Cast Iron Skillet (Small) on the grid and bring the EGG to 180 °C. Meanwhile, for the garnish, wash the potatoes thoroughly and pat dry. Cut the potatoes into slices of approx. 1 cm. Cut the blood sausage into slices of approx. 5 mm.
7. Melt the goose fat in the skillet. Add the potato slices, sprigs of thyme and rosemary, and garlic cloves, and stir well. Fry the potatoes for approx. 15 minutes. Turn the potatoes, then put the slices of blood sausage on top. Fry for approx. 20 minutes until golden brown. Meanwhile, cut the white of the green onion into little rings for the Sauerbraten.
8. If needed, warm the Sauerbraten through, sprinkle with the green onion rings, and serve with the potatoes and blood sausage garnish.