Beer in sausage?

[captain wassname]

madbaldman:
Rauchbeir is made from almost 100% Rauchmalt wheras the peat smoked beer contains only 6.3% peat smoked malt.
I see the point of upping the grainbill but for a smokey flavour the peat smoked does the job if you fancy something reallsmoky Id suggest 10% peat smoked
Rauchmalt was designed for beer but the peat smoked malt is used in whisky.
The recipe I came up with was to to be in the style of London porter.
I could increase or change the variety of the hops.but im reasonably happy with what Ive got and am just waiting to see how Pauls turn out.
In the end this isnt about beer but how we make beer sausages and I think ive come up with a decent recipe.
Of course the beer may be a topic for discussion but the sausage rules.
As ever on this forum it seems to prove that the more its homemade the more control we have over the finished product.

Jim
As I said always open to suggestions

[grisell]

[---]
As ever on this forum it seems to prove that the more its homemade the more control we have over the finished product.
[---]

Hear, hear!

[captain wassname]

Ian
apologies I failed to read your post.Its quite correct to say that any strong flavoured (as against merely strong ABV) will do the job. Dark is not the only way to go there are some strongly flavored traditional
English ales and many APA,sthat would fit the bill
Sorry Phil Bud Light dont do the biz.

Jim

[grisell]

What do you guys think about using wort instead of beer in sausages? Too sweet?

It would simplify a lot, not having to ferment. Also, the hops could be reduced or skipped.

[madbaldman]

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.

I've never had more than one bottle at a sitting. Three litres might be pushing it a bit, but coupled with good schweinhaxe, I think I could manage.

[madbaldman]

madbaldman:
Rauchbeir is made from almost 100% Rauchmalt wheras the peat smoked beer contains only 6.3% peat smoked malt.
I see the point of upping the grainbill but for a smokey flavour the peat smoked does the job if you fancy something reallsmoky Id suggest 10% peat smoked
Rauchmalt was designed for beer but the peat smoked malt is used in whisky.
The recipe I came up with was to to be in the style of London porter.
I could increase or change the variety of the hops.but im reasonably happy with what Ive got and am just waiting to see how Pauls turn out.
In the end this isnt about beer but how we make beer sausages and I think ive come up with a decent recipe.
Of course the beer may be a topic for discussion but the sausage rules.
As ever on this forum it seems to prove that the more its homemade the more control we have over the finished product.

Jim
As I said always open to suggestions

I was under the impression you were having problems with consistency because you were running 20% beer but couldn't go under 20% without losing flavor. My suggestion was to up the grain bill in order to intensify flavors and allow you run a bit less beer in order to have better control over consistency; not to alter the flavor of the finished product.

[captain wassname]

Grisell
probably too sweet but unless you try how will we know.

[captain wassname]

madbaldman
Sorry,sausage turned out well .
It makes sense to try to intensify taste and thus lessen amount of liquid needed and we will all have views on how and why.
It may turn out that a simple reduction could achieve the desired outcome but if we have stimulated a debate that will result in a better(from our own point of view) sausage then I am happy.

Jim

[madbaldman]

Sorry, my mistake. I thought you were having issues from adding 20% liquid and I thought you were relying on a smoky beer for a smoky flavor in your sausage. I'm really looking forward to trying your recipes (especially the low fat ones). I wish I could try your beer for reference. Would Fuller's London Porter be a good approximation?

[BriCan]

In the end this isnt about beer but how we make beer sausages and I think ive come up with a decent recipe.

Jim
As I said always open to suggestions

If I may [as I have not followed along so you can tell me to go fly a kite] in 1990 I was making two or three different types of sausage with beer in them. They seem to have fallen by the wayside due to the fact that they required more rusk as they tended to be a wet product [I did not use any water at all in the mix, just the beer].

I was looking for a good combination of meat, spices, and beer flavour with not one dominating the rest. Over the years and many sausage later things come and go but small thing stay in the back of the mind.

About three years ago I was asked to make a chicken and apple sausage so after much research it was narrowed down to six recipes. Each one had there strengths as well as flaws, in the end drawing upon these six recipes I came up with my own. The problem was I was back to my days of my beer sausage.

To a 11.795 Kg of boneless, skinless chicken thighs I use 2 Lt of apple concentrate and 250 ml of port. With all this liquid there was a need of rusk to hold things together. I was torn between a weaker apple taste with the least amount of rusk or more apple taste with more rusk.

The more we ponder on the problem the harder the problem becomes when in fact we should be doing things by the acronym KISS

What I did was to reduce the apple concentrate down to 250 ml from the 2 Lt. on the stove so now I had the best of both worlds, high apple taste and low rusk.

The question is; would this [reducing the beer liquid on the stove as I did with the apple concentrate] work the same with your beer ??

[captain wassname]

Hi BriCan.
The answer to beer reduction you should already know from your steak and ale pies.Just a different application I would imagine.
Madbaldman
If you want smokey then the strong rauchbeir is the only commercial way.The beer I made was of the style of a 1700 and something researched by someone else as with most of my recipes I stole it from someone else and adapted it.
Fullers London Porter should make a sausage and ASDA do one as well.
I used the last of mine yesterday in a casserole so cant help you out with a sample.
I need to fit my boiler with a new element and then Ill set about another brew.

Jim

[NCPaul]

I just thought I would post my results from captain wassname's beer sausage quest. First, since he didn't say I couldn't, I linked them.



Second, I didn't read what he suggested carefully enough and made up Oddley's Cumberland seasoning mix. I think the beer flavor would have stood out more with a simpler spicing. The beer flavor was mostly a taste at the finish (and very pleasant). There was no hint of the hops bitterness; a plus in my mind. In retrospect, I should have dropped out the sage from the sausage spicing. Third, I loved the texture that I was able to attain with the use of soy protein concentrate despite the large amount of liquid in the formulation. I have not used soy protein before, and wouldn't as a rule, but it seems a useful trick to know. I had great pleasure in making the beer and then the sausage; I encourage others to try this.

[grisell]

Looks great! I tried beer in Swedish falukorv the other day. That was great too. I boiled down ½ a litre of beer and used instead of water and sugar in the recipe.

[DanMcG]

They sure look good Paul. thanks for sharing

[captain wassname]

Great looking sausages Paul.The texture looks good like the pea protiene ones I made better than the soy protien ones I made.
Id agree no sage And no real hop flavour coming through.Maybe Ill use a mint and rosemary mix I used in a lamb sausage I made once