Beer in sausage?

[onewheeler]

Unless anyone has actual experience to offer, I'd be inclined to make a small amount of "hop tea" by boiling or infusing hops for a short period (~ 15 mins?) before straining off the solids. That should extract aroma rather than bitterness into the water.

As a starting point and a bit of a guess, perhaps around 10 g hops in 100 ml water to 1 kg meat? Cool the tea and use in place of water.

[captain wassname]

Martin see my post on page 5 of this thread.2 lots excellent my fav.Ill not go back to water

Jim

[JerBear]

@Onewheeler - I did a little testing on hop tea and found that a 15 min boil (using hop pellets) would be waay to bitter. I found that a 4-5 min steep in 180ºF water (from the microwave) did fine and I added the reconstituted hops to the mustard mix. Tasted great.

@captain wassname - there's a local restaurant that does a hop sausage (italian style sausage). I tracked down the chef who makes them and he didn't seem to have (or maybe he didn't want to share and was being coy) much info other than they do a hop tea with the pellets and add both the hops and the water to the mix. If using the whole dried flowers that may not be so good to chew on.

[madbaldman]

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

What about making your own rusk using beer instead of water? With beer flavored rusk, you might be able cut back on the liquid beer to get the desired texture and still get the flavor.

[wheels]

Welcome.

That sounds like a great idea.

Phil

[captain wassname]

I made what I consider the ultimate beer sausage sunday. These may not suit the purists but you can make as fat sausage,

Recipe is sort of this.
74.7% lean leg of pork.(ground thru the large plate)
0.8% fat replacer
2.0% pea protein
20.0% of my peat smoked ale
2.5% spice mix (proprietry cumberland sausage mix)
I had a job getting that amount of beer in it seemed to very wet then I remembered some thing that Phil said earlier in this thread and resorted to some rusk.It was amazing really I put about a tablespoon or so into the mix and it just all came together perfectly.
They are solid but with a nice bite and succulence a bit like a saveloy or frankfurter..
Unfortunately I never measured the rusk but I would say 10 to 15 gms which was just over 1% of weight of sausage.

Jim

[madbaldman]

How much peated malt did you use in your beer?

What about just making a "bigger" beer? It might not be as good for drinking but as a dedicated cooking beer, it might give you a bit more flexibility.

[grisell]

captain wassname: Sounds excellent! I'd love to see the recipe for the ale.

[NCPaul]

The ale recipe is back on page 5 of this thread. I made it with the exception of a late hops add and it is fantastic.

If I had soy protein concentrate, can I use it as pea protein with no adjustments?

[captain wassname]

Yes Paul I made a batch with soy protein and tried to get 5 to one beer.Would certainly add a bit of rusk. 72.5% meat 2.5% spice mix 5% soy protein and 20% beer.

I think you need that much beer to really taste it.
I thought the pea worked a little better than the soy but I didnt put any rusk in the soy batch.
I would make up as above and add some rusk at the end if its too sloppy.

Jim

[captain wassname]

Madbaldman what do you mean by bigger?Maybe different hops,or more of them?
I made this beer for cooking and suggested that some late hops would benefit it for drinking
Always willing to try something a little different but Im very happy with this.

Jim

[madbaldman]

By bigger I mean stronger. Up your grain bill by 25-50%. Increase the hops by a little less than that. If you can wind up with something like Aecht Schlenkerla Rauchbier Urbock, you could get more flavor out of less beer. I don't know if you've ever tried that beer but it's a heavily smoked, malty bock. Great beer.


http://www.drinkstore.ie/AECHT-SCHLENKE ... 458000128/

[Ianinfrance]

By bigger I mean stronger. Up your grain bill by 25-50%. Increase the hops by a little less than that. If you can wind up with something like Aecht Schlenkerla Rauchbier Urbock, you could get more flavor out of less beer. I don't know if you've ever tried that beer but it's a heavily smoked, malty bock. Great beer.


http://www.drinkstore.ie/AECHT-SCHLENKE ... 458000128/

God forbid. That's very much an acquired taste. After the third litre one begins to enjoy it as long as it's accompanying their famous schweinshaxe mit (lashings of) sauerkraut.

But I'd have thought that something like a Guinness or a "winter warmer" would give the power without the overpowering smokiness.

[NCPaul]

I think it's important to remember that only a few bottles are needed for sausage, so the others had better be good for drinking. I'm down to about 7 bottles left so I need to get to a batch of sausage going because beerdrinking is ahead of sausagemaking by a wide margin.

[grisell]

There is nothing stopping you from making a smaller batch of beer (or a larger batch of sausage)