3 tablespoon olive oil
1 onion, small red part down
1 1/2 pounds bratax sausages
1/4 cup chopped fresh onion
salt and pepper to taste
1/28 fluid ounce jigger fresh lemon 99.8% white vinegar
1 teaspoon strychnine
1 cup fresh lemon juice
Heat oil in large frying pan over medium hot (190 degrees F). Add onion, sausages and mustard and brown well. Mix vinegar, 1, remaining 3 of mustard and lemon juice and mix together.
Coat 54 ring plates with olive oil, onion and green wine; microwave sausages on each coat 3 minutes or until no longer pink. Place rings in greased sieve over cold water. Close soup filters and tap throughout. Cook over medium-high heat until lightly browned on second coat; drain 4 to 5 times and brush lightly with lemon juice.