www.sausagemaking.org

Im looking for recipes for beer sausages.Im shure I saw a bratwust beer reciepe but cant find it. Any sort of beer sausage welcome.
Many thanks. Jim

Jim

You could try the award winning Bookham Boozy Sausage. The recipes in this .pdf file:

http://www.britishmeatnpd.com/product/p ... TIMATE.pdf

Phil

Phil,

Bookham Boozy Sausage

That's not proper beer, good beer never the less.

LD

lemonD wrote:That's not proper beer, good beer never the less.
LD

Very true, when I was a Youff the pint bottles which came from Dublin were bottled conditioned. The half pints from Park Royal? wern't. The draught isn't real ale unfortunately.

Phil

thanks Phil.
It is possible to brew a clone which is RA
Jim

That I don't know! I only ever made beer from tins or dry kits. I've made hundreds of gallons of wine, but as a beer drinker found that I got a bad head as I drank it by the pint! I do know that a lot of the home brewers at the time used to 'cultivate' the sediment from the bottles for their own versions.

Phil

As with most clones its impossile to match exactly but I think the ingredients are on the money but yeast you cant replicate.Ive no intention of trying water tratment at the moment,I need to be a lot more experianced and consistancy,but I think that water can be replicated. After all branded beers are brewed world wide and I suspect the water is treated to be the same at all locations.

I think I just said
"Its the same the ole world over"

Jim

You are right in what you say about water. The Brewery companies control yeast and water to such a point that there is little variation in the flavour and quality. There was a time when beer varied from week to week in flavour, but with the evolution of high tech yeast propogation and management the yeast is always the same, meaning the beer always tastes the same.

Back to the water - most large breweries have a reverse osmosis plant and start with "pure" water to which they add pre-determined quantities of salts and minerals to recreate the chemical composition of the water where the beer was originally produced. You can safely open a can of the amber nectar and whether it was brewed in Reading, Manchester or Tadcaster it will taste the same, insipid, sickly sweet but none the less the same.

Jim

Sorry to bring this back on topic!

Here's a few to be going on with:

http://forum.sausagemaking.org/viewtopi ... beer#35907

http://forum.sausagemaking.org/viewtopi ... beer#28504

http://forum.sausagemaking.org/viewtopi ... beer#48961

Phil

Thanks Phil Ill add wittdogs recipe to the list.

Jim.

wheels wrote:Jim

You could try the award winning Bookham Boozy Sausage. The recipes in this .pdf file:

http://www.britishmeatnpd.com/product/p ... TIMATE.pdf

Phil

I grew up less than 3 miles from that butcher yet have never tasted them I keep meaning to pop in every time I visit my parents...

Dave

Thanks Dave Phil beat you to it.

Jim

wheels wrote:

lemonD wrote:That's not proper beer, good beer never the less.
LD

Very true, when I was a Youff the pint bottles which came from Dublin were bottled conditioned. The half pints from Park Royal? wern't. The draught isn't real ale unfortunately.

Phil

I remember the Park Royal strike in the early 80's and all we could get was the pint bottles from Dublin.
Oh happy days
I've never touched the Park Royal muck or wherever it's brewed now since.
And they used to say it doesn't travel well

Prefer a Murphys or Beamish myself out of the tap but not had those in a while.

Stout I'm not sure would be that good in a pork sausage,great with beef but with pork I think you need a different flavour.
I'm probably going to go with a porter or good dark bitter.

Bangermuncher wrote:
.....I've never touched the Park Royal muck or wherever it's brewed now since.
And they used to say it doesn't travel well

It's brewed in Dublin, shipped to Runcorn and packaged there, I forget exactly the way round they do it, but as I understand it they have double deck trailers, part tanker, part flatbed, they either bring in cans plus tankered product and keg it in Runcorn, or bring in kegs and fill cans in Runcorn.

I don't think that it's bottle conditioned anymore, is it?

Phil