Beer Sausage Recipe

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By Melissa Cole | Oct 18, 2018

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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!
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“The Beer Kitchen” is filled with a variety of recipes that can be cooked with or pair nicely with beer.
  • 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.
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