Beer Sausage Recipe
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And, before you commit to making any of these sausages, make sure you fry off a little of the stuffing to ensure that the seasoning and flavour balance is what you were after or it’s a lot of work to be disappointed in!
Photo by Patricia Niven
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“The Beer Kitchen” is filled with a variety of recipes that can be cooked with or pair nicely with beer.
Courtesy of Hardie Grant Books
Makes about 2.5 kg (5 lb 10 oz) sausages
- 3 metres (10 ft) natural sausage casings
- 2.25 kg (5 lb 8 oz) boneless fatty pork shoulder meat, cut into 3 cm (1-1/4 in) dice
- 300 ml (10 fl oz/1-1/4 cups) English-style barley wine
- 2 teaspoons dried thyme
- 2-1/2 tablespoons fine sea salt
- 1-1/2 tablespoons freshly ground black pepper
- 2 tablespoons panko breadcrumbs (this is optional, if you remove, reduce your liquid by 100 ml/3-1/2 fl oz/scant 1/2 cup)
- Soak the sausage casings in plenty of cold water overnight.
- Put the augur, blades and fine mincing sections of your grinder into the freezer for an hour before grinding the meat.
- Put the pork shoulder in a metal bowl and put it the freezer for 20 minutes before you grind the meat.
- At the same time, mix together your beer and thyme, in a suitably sized jug.
- Take another metal bowl and put it underneath where your grind will drop out. Put 100 ml (3-1/2 fl oz/scant 1/2 cup) of the beer in the bottom.
- Season the pork with the salt and pepper, then start grinding. When you’re onethird of the way through, add a third of your beer and thyme mixture.
- Repeat the process with the beer and thyme mixture until the meat is all ground.
- Fold and press the mix together, along with the breadcrumbs, if using, with a rubber spatula until the liquid is absorbed.
- Then fry a small patty in a pan to check for seasoning.
- Adjust if necessary, then put the mixture in the fridge for half an hour (you can leave it in the fridge for up to 24 hours at this stage).
- When you're ready to make the sausages, prepare the sausage stuffer (trying not to giggle like teenager at the words ‘sausage stuffer’) and rinse your soaked casings well.
- Push the casings onto the end of spout of the sausage stuffer and tie off securely at the end, putting a small pin prick in the end, just by the knot.
- Take your sausage mix out of the fridge and form into long cylinders, just a bit smaller than the hopper, and feed into the sausage stuffer.
- If you manage to make them into links, you’re a smarter person than I!NOTE: For the beer sausage variations, see below. This is the basic method which applies to all of the variations.
- All these variations start life with the same amount of pork, salt and pepper on the basic recipe above to enable you to make a few different types of sausage from the same base – and all of them follow the same method.Rauch Chorizo-style SausagesPork, salt and pepper (see recipe above for measurements)
- 1 tablespoon smoked paprika
- 2 tablespoons sweet paprika
- 1 tablespoon dried oregano
- 100 ml (3-1/2 fl oz/scant 1/2 cup) rauchbier (I used Marzen)Smoked Porter ToulousePork, salt and pepper (see recipe above for measurements)
- 10 garlic cloves (or 3-1/2 tablespoons pre-chopped frozen), very finely chopped and fried off in a pan with a little oil for 2 minutes, then allowed to cool
- 1 tablespoon freshly ground black pepper (in addition to the base recipe)
- 1/2 nutmeg, freshly grated
- 50 ml (1-3/4 fl oz/scant 1/4 cup) smoked porterMildly English with Black PuddingPork, salt and pepper (see recipe above for measurements)
- 300 g (10-1/2 oz) black pudding diced into 2 cm (3/4 in) cubes
- 2 onions, blitzed to a paste in a food processor
- 12 sage leaves, picked and blitzed with the onion
- 1/4 nutmeg, freshly grated
- 50 ml (1-1/2 fl oz/3 tablespoons) English-style dark mildMore from The Beer Kitchen:Fluffiest Falafel Recipe
- Proper Scotch Eggs Recipe
Reprinted with Permission from The Beer Kitchen and Published by Hardie Grant Books.