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Has anyone used beer in fresh sausages? I'm thinking lager/pilsner. Any recipes?

grisell wrote:Has anyone used beer in fresh sausages? I'm thinking lager/pilsner. Any recipes?

It's gonna be cold enough certainly!! Would you have to leave it to lose its fizz, although I guess 5 minutes in a Kenwood is gonna knock the bubbles out of most things!

I imagine a Venison sausage might benice with a dark fruity ale. I guess you need to look for inspiration from general cooking recipes that use lager, I have never come across such, but have used ale and stout in plenty of things.

There is a discussion about hops here:

http://forum.sausagemaking.org/viewtopic.php?t=6058

and also about beer here:

http://forum.sausagemaking.org/viewtopic.php?t=6067

You could try this award winning sausage:

http://forum.sausagemaking.org/viewtopi ... kham#39573

HTH

Phil

wheels wrote:You could try this award winning sausage:

http://forum.sausagemaking.org/viewtopi ... kham#39573

HTH

Phil

I just tried this one but I added some pork belly as the last time I tried beef on its own it was a bit dry. The first taste of the left over forcemeat is good, but I'll let you tomorrow when I cook up the sausages!

Adding pork fat or fatty pork to beef is a normal practice to avoid a dry sausage - so you're no alone in doing that. I hope you enjoy them!

Phil

beer sausages are on my bucket list
I think ill go with a really srong tasting ale maybe an IPA ,stout,porter or a strong mild rather than a lager or pilsner type .
My feeling is that a lighter less well hopped beer would get lost if you were to season too much.
If you do try I would be very interested to here from you.
Best of luck.

Jim

Thank you all! I was thinking of lager/pilsner beer though, but since I haven't seen any recipe including it, maybe it's not a good idea.

That's perhaps because it seems to be more suited to a British Banger than a continental style.

Go on, give it a go, be the first!

Phil

captain wassname wrote: beer sausages are on my bucket list
I think ill go with a really srong tasting ale maybe an IPA ,stout,porter or a strong mild rather than a lager or pilsner type .
My feeling is that a lighter less well hopped beer would get lost if you were to season too much.
If you do try I would be very interested to here from you.
Best of luck.

Jim

Yes, I might try it sometime. I'm thinking of a plain pork sausage spiced like a Bratwurst (caraway, mustard seeds, speck of garlic, coriander), with some rusk soaked in pilsner added to it.

I could even try extra strong lager beer. In Sweden we have lagers with 7.2% and even 10.4% alcohol. Especially the latter tastes like s**t and is usually consumed only by the most desperate drunks. Considering its concentration and sweetness, it may do some good in a sausage though.

I'll let you know.

I disagree Grisell - if it's not good to drink, don't use it.

I don't know anything about Swedish beer, but if I was to do it, I'd try to go for a distinctive local brew.

(but that's just me)

Phil

wheels wrote:I disagree Grisell - if it's not good to drink, don't use it.

I don't know anything about Swedish beer, but if I was to do it, I'd try to go for a distinctive local brew.

(but that's just me)

Phil

I might try both.

I don't like to drink the extra strong beer because of its alcohol content and strong taste, more like wine. If you ever tried the Danish Elephant Beer you know what I mean. It actually has the same ingredients but in higher concentration (and probably some sugar added). I think it could be good in sausage.

We'll see.

Andre do you have any friends who home brew?.
I was considering trying to get some home brew made with smoked barley from someone on a homebrew forum where Im a member.
I think this would go well with a bratwust type sausage.

Jim

captain wassname wrote:Andre do you have any friends who home brew?.
I was considering trying to get some home brew made with smoked barley from someone on a homebrew forum where Im a member.
I think this would go well with a bratwust type sausage.

Jim

I used to do some home brewing, but it was a while ago. I used to make some really good bitter and porter. However, smoked malt is more difficult to find than Rauchbier which is sold in the liquor store. Thanks for the tip, smoked beer would really be something to try!

Rauchbier is probably the best way to go.Its a bit hard to find over here but I dont really want to brew 20 litres of old london porter just to make sausage.Ill see what I can find next week.

Jim