Beer in sausage?

[grisell]

Ive made them as per recipe (used weches cumberland mix to save time)
Id forgotten how good the Grasmoor dark ale is,better IMHO than the award winning Loweswater Gold from the same brewery.
Ive just cooked a patty from what was left in the stuffer.
As good a sausage as Ive tasted cant wait till tomorrow when theyve bloomed.
You may have gathered Im happy.

Jim

Report back! I'm really curious as I'm going to try this soon, but with pilsner.

[captain wassname]

Great flavour The Guv says the best Ive made,a bit mushy for me but my usual sausage is at least 80% meat.would like to cut down on the rusk but not the beer

Im thinking pea protein which I understand will absorb 4-5 times its weight in liquid
Heres the beer I used
http://www.cumbrianlegendaryales.com/Ou ... k_Ale.html

I wouldnt say Xmas pud in a glass but certainly roasted flavours.
Andre: Im not too sure that pilsner has a robust enough to taste above the spices.But Ill be interested in the results of your experiment.

Jim

[wheels]

Maybe a bit of potato flour/farina/fecule?

Mind you, if it's mushy, you should maybe increase the rusk/reduce the beer?

Phil

[captain wassname]

Cheers Phil. Maybe not mushy but not firm. Im loath to reduce the beer as the taste is excellent..

Might try more rusk but Im on 65% meat and I dont know if I can go lower.
Big plus is Bonnie says they are wonderful,taste and texture.Maybe I need more tasters.
But I prefer a 95% meat sausage and she says they are too dense so our regular sausage is 80%
Mind you I have made cheese and apple and apple sausages with 65% meat but the apple was lumps and the sausage mixture was my usual.

I said pea protein because I remembered this thread and he seems to think it works

http://forum.sausagemaking.org/viewtopi ... bd83d7f820

Unfortunately cant get anywhere with his links but it is available on the web no problem.
It seems expensive but if claims ate true about liquid retention not too bad.
Im rambling now I might see what happens if I reduce the beer down by boiling.

Jim

[wheels]

I've no problem with the pea protein Jim, I'd forgotten about it until you've just reminded me.

I reckon I'd try a little less beer first though to see if there is any (unwanted) effect on the taste. It's by far the simplest option.

Phil

[captain wassname]

Phil I aint ignored you. Just didnt want to acknowledge you were almost certainly right.(But Im still thinking)

Jim

[wheels]

I've no doubt that whatever you decide, the sausage will be superb. I have faith!

Phil

[captain wassname]

I have not forgotten this I have today ordered some peat smoked malt,as used in whiskey along with some mild ale malt and chocholate malt.
As soon as I have them I will brew a beer and I will use soya protien to firm up the sausage a bit.

Jim

[captain wassname]

I finally brewed the ale on Saturday so hopefully it will ready for tasting in about three weeks.Fingers crossed

Jim

[Massimo Maddaloni]

The two main categories of beer are:
1) LAGER, fermented with different strains of the yeast Saccharomyces uvarum (formerly Saccharomyces carlsbergensis)
B) ALES, fermented with different strains of Saccharomyces cerevisae.
Traditionally, beer sausages have been made with lager beers (of which pilsner beers are member).
This having said, one can experimen at his/her own will. However, be aware that, while British IPAs would probably do, American IPAs may be way too bitter.
Regards
Massimo

[NCPaul]

When the beer sausage comes out to your liking captain, you'll have to give us both the ale recipe and the sausage recipe. I'm guessing that there will be more ale than necessary for the sausage, for quality control purposes.

[wheels]

...while British IPAs would probably do, American IPAs may be way too bitter.

Therein lies a story. Real India Pale Ale should be a strong beer (5%+), with little hops if any, it should be of a strength that could stand a sea voyage to India.

Regrettably, it's often synonymous with low strength beers from the major breweries.

However, I think that Jim's brewing more of a porter - I hope he won't compromise a go for a low strength one - a good porter should be 5%+.

Phil

[grisell]

If I may interfere: My original question was about lager beer. What do you think about that?

[captain wassname]

Andre Im not too keen on the idea of pale beer for cooking I dont think you can beat a good dark beer.
The sausages I made were the best,for flavour,that I have ever made.
I will making another ale to try and replicate the beer I used.
This beer I just brewed will I hope turn out a bit smokey and Im interested in using it for a black ham as well as sausages..
Most lager type beers to me lack the body.A good quality pilsner or maybe a wheat beer may do the job.
Ive strained my shoulder so it will be a day or two before I can bottle it
If you are going to make some I would suggest that you use as close to 20% beer as you can get.As you know I had a problem with the consistancy of my sausage and think that for my next effort I will use Soy protein to try and increse the meat content.
If making with a lager type beer I would suggest that your sausage maybe should be more spicy that herby.
But then what do I know.1 batch dont qualify me as an expert.
Live dangerously give it a go.

Jim

[wheels]

If I may interfere: My original question was about lager beer. What do you think about that?

What not try a few sample 100g - 150g batches to trial it?

Phil