Sausages with beer

[gbajam]

I�ve been asked by a local pub to produce four sausages using beer or cider. Would any of you kind people have any unusual recipes that include this? I really look forward to your suggestions. Many thanks

[Fricandeau]

I made some for St Patricks day a few years ago using stout with pork and just salt and pepper. The stout gave a nice bitter edge which went nicely with the sweetness of the pork.

[Oddley]

Here is some of Bigwheels sausage recipes. He seems to use a lot of beer in his recipes.

[Maryhillgull]

hi gbajam

I make quite a lot of sausages using all types of alcohol. As a general rule I reduce the alcohol, this is for two reasons 1, intensify the flavour 2, remove the alcohol. I don't know if the second reason is really a valid one, but as a chef I was taught to "boil off" the alcohol in any dish I did at college so have just stuck to that general rule. I'll let the much more exprienced sausage makers tell you if this is right or wrong.

When I reduce the alcohol I generally reduce the volume by 1/3 to a 1/2. I also add a teaspoon or two of cane sugar especially for wine as this can go a little bitter.

I am making Pork Apple and Cider for my wedding and hear is the recipe

Pork 73%
Chopped Dried Apple 5%
Westons Organic Cider 12%
Oatmeal 8%
Seasoning 2%

Seasoning
45 Grams Salt
5 Grams Coarse Black Pepper
6 Grams Fine White Pepper
4 Grams Sage
4 Grams Thyme
1 Gram Allspice

Mince pork on medium/coarse grinder (depending on the textrure you like)add rest of ingredients and mix well. Fill into hog skins. I keep the seasoning quite mild as I like the tast of the apple to come thru. As an extra kick I sometimes also soak the dried apple in a little calvados overnight. Make sure the reduced cider is very cold before adding to the mix. I reduce the volume of cider by about a 1/3 (before weighing it) and add a tsp of light demerara sugar. I use oatmeal because I have mild wheat allergy and I also can get organic oatmeal from a neighbour (in exchange for a few sausages) but I'm sure you could use rusk

I have a beef and old ale recipe which I will post tonight as I have to really do some work in a minute

Cheers

[gbajam]

All, many thanks for your answers