Beer in sausage?

[captain wassname]

Andre: Thats a good point but my thinking is the last lot I made at 19% beer were,as far as flavour goes,about perfect.
Also the beer Ive brewed is designed to be used in sausages and curing and for my first experiment I would prefer to use as is.
Its a very different beer to that I used in my first experiment.
Anyway as to the title of the thread as far is Im concerned the answer is a big yes and beer in sausages is viable,even desireable.
So experiment Im sure you will find it rewarding.


Jim

[wheels]

I'm guessing that it may concentrate the hops and make it bitter if you boil it down.

Phil

[captain wassname]

BEER POWDER just wait till someone gives us a hard time about smoke powder

Jim

[grisell]

- or sausage powder...

[captain wassname]

sausages are stuffed and you were right Phil they set quickly feels as though my problems are resolved.All that remains to see is if the beer is suitable.If not Ill go back to my original beer.
Many thanks to all for your ideas and encouragement.
Will post again on Satuday evening.

Jim

[wnkt]

- or sausage powder...

Aren't sausage spice blends just powdered sausage...all you have to do is add meat?

[captain wassname]

Ive tasted the beer sausages and declare them a success If anything a little on the solid side.
It would seem to me from my experiments that to get beer flavoured sausage then you really need to use 20% beer to have an effect.
Both rusk and soy protien work I maybe try a mixture or the pea protein Ive got.
Ill post later with full recipe.

Jim

[grisell]

Thanks! Looking forward to your recipe.

[captain wassname]

I have now made 2 batches of beer sausages The first was

67.5% pork
11% rusk
20% beer (Grasmoor dark ale)
2.5% spice mix.

I deemed these to be too loose though my boss says they were excellent.
The second batch was

72.5% pork
5% soy protein
20% beer (my recipe)
2.5% spice mix.
These were solid I thought excellent and the gov agreed but preferred the first lot.

In both cases I used a commercial Cumberland sausage spice mix
I think that the spice mix needs to be spice not herb as in my opinion the herbs may clash with the hops.Bratwurst or frankfurter would work well.
The beer needs to be a distinctive flavour weather it be light or dark.
Also I think the beer needs to be fairly lightly hopped .But this may not be so.

My beer recipe for a 21.5 litre brew was
2500 gms Mild ale malt
200gms chocolate malt
210 gms crystal malt
210 gms torrified wheat
100 gms black black malt
250 gms peat smoked malt
500 gms pale malt
18 gms fuggles and 21 gms goldings for 90 mins.
T 58 yeast. Og was 1040 and FG 1009 made ABV 4.21.
Its very distinctive and was brewed for cooking.When I brew it again I will add 20 gms goldings for 5 mins. to give abit more aroma and hopefully flavour.

My conclusion is that to make beer sausages you need a beer with a distinctive flavour and you need to use 20% beer as to weather you use rusk or protien that is a personal choice.But these were the best sausages Ive tasted so well woth experimenting with.
Look out for my black ham I put in yesterday.

Jim

[wheels]

Nice on Jim. Why not just increase the rusk slightly, mince slightly finer, and mix more to achieve a firmer texture?

Phil

[grisell]

What do you guys think about wheat beer in sausage? Wheat beer is low in hops. There is even dark wheat beer.

I will make a batch in a few weeks to try. I can't afford it before then.

[grisell]

[---]

My beer recipe for a 21.5 litre brew was
2500 gms Mild ale malt
200gms chocolate malt
210 gms crystal malt
210 gms torrified wheat
100 gms black black malt
250 gms peat smoked malt
500 gms pale malt
18 gms fuggles and 21 gms goldings for 90 mins.
T 58 yeast. Og was 1040 and FG 1009 made ABV 4.21.
Its very distinctive and was brewed for cooking.When I brew it again I will add 20 gms goldings for 5 mins. to give abit more aroma and hopefully flavour.
[---]
Jim

Aren't Fuggle and Golding quite distinct in taste? Is the beer good to drink too? I might try a batch of beer. It was fifteen years ago.

[wheels]

When I brew it again I will add 20 gms goldings for 5 mins. to give abit more aroma and hopefully flavour.

Do you dry hop it Jim?

[captain wassname]

No no late hops at all.In retrospect an error.Its a fair drink but late hops would improve it for drinking.
Fuggles and goldings have a distinct flavour but without late hopping most of the hop flavour is lost in the boil.
The beer was designed mainly for cooking and I really wanted the malt flavours to predominate.I also over cabonated it.
Andre if you like the flavour of a wheat beer give it a try Im sure you will get a nice sausage.
Somebody else is brewing this or something very similar and he is late hopping so Im waiting to see what happens.
Phil Im happy with the way the last lot went though Ill probably up the beer or cut the soy next time.
I think the next lot will use pea protien and see how it goes.You should have a go for sure.
My usual sausage will involve beer from now on.


Jim

[wheels]

Unfortunately my wife can't have anything with alcohol in it, even cooked, because of the nasty medication she's on, so I tend not to use it at all in cooking.

Phil