Directions

1. Grind the meats twice through a 10 mm die. Whisk the cold beer and egg together. Whisk in the salt, white pepper, ginger and nutmeg. Combine the seasoning mixture and ground meats in the bowl of a stand mixer. Using the paddle attachment, mix the sausage on medium for 1-2 minutes, until the mixture becomes very tacky and holds together.
2. Form the sausage into roughly 1.5” diameter (2-2.5 oz) meatballs. Transfer to the refrigerator.
3. Preheat your grill to medium-high heat (425°F). Grill the meatballs, turning as they brown, until they reach an internal temperature of 160°F. Remove and hold warm.
4. While the meatballs are cooking, combine the sauerkraut and mustard in a dutch oven over medium-high heat. Add enough beer to cover the sauerkraut. Allow to reduce by half. Add the meatballs and cheddar to the mixture and continue cooking 3-5 minutes longer.
5. Cut a wedge out of the top of the sub sandwich buns, making enough room for three meatballs to fit. Toast the buns on the grill. Top each bun with three meatballs and the sauerkraut mixture.