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Garlic + Beer = Sausage

post #1 of 27
Thread Starter 
Made some garlicy beer sausage recently. I used pork butts, some bacon, minced garlic, granulated garlic, onion powder, red pepper flakes, kosher salt, black pepper and fresh parsley and a Dundee Honey Brown beer

Seasoning the cut up meat

Meat is ground and now to gently fold in the beer

Stuffed and twisted links

The next day as I was getting the grill fired up I put a temp probe on the shelf...yup, 20 degrees at dinner time to grill sausages out on the deck. PDT_Armataz_01_06.gif

All done

Plated with some roasted red peppers that simmered with garlic and onions and some bread
post #2 of 27
omg those look good, great lookin sausage there how were they? could you taste the beer?
post #3 of 27
Hope they tasted even half as good as they looked.
Sounds like a really tasty sausage!
post #4 of 27
Now those are some great looking pics you've shared with us. How was the taste? In the future, would you change the recipe? Thanks for sharing the good stuff.
post #5 of 27
Thread Starter 
They were great. I would make them the same again with no changes. The flavors from the beer were present, but not overpowering. They worked well with the strong garlic flavor.
post #6 of 27
They really do look great. Would you consider simmering in beer before grilling, or would that be too much? Toss out a recipe if you're willing.
post #7 of 27
Thread Starter 
I can't think of a reason not to try simmering in beer first. Should be good. I can post the exact recipe later. (it is written down at home and I am at work.)
post #8 of 27
Thread Starter 
Here is the recipe I used.

7 lbs pork butt
about 3/4 lb bacon
7 tsp kosher salt
3 1/2 tsp cracked black pepper
1 1/2 TBS granulated garlic
1 TBS minced garlic
2 tsp onion powder
2 tsp red pepper flakes
1 palm full of minced fresh parsley
1 1/2 cup Dundee Honey Brown beer

I can't think of any changes I would make. I suppose I would try other beers of course.
post #9 of 27
Thanks for posting the recipe Wutang. Love them sausages, will definitely give these a shot very very soon. PDT_Armataz_01_34.gif
post #10 of 27
yes thanks for posting the recipe that's one i will try for sure. i was wondering if anyone had used bacon in their sausage? it has to be a good thing!! ohh yea is the beer like adding water to make stuffing easier? well besides the flavor
post #11 of 27
Great looking snags
post #12 of 27
Thread Starter 
I have had a few sausage recipes that call for pork fat, I figured bacon was a decent substitution. I added the beer more for the flavor, but I suppose it does help with the stuffing.
post #13 of 27
Now your starting to catch up alittle more but keep it going with recipes like this one I really like this sausage cause I'm making sausage out of any and everything I can grind up. How is dog sausage????
post #14 of 27
Great Looking Sausage...PDT_Armataz_01_37.gif
post #15 of 27
i was just looking at the pics again and was wondering what plate you ground that through? it looks like the course one?
post #16 of 27
post #17 of 27
Thread Starter 
You are right, it was ground through the course plate.
post #18 of 27
Not a big beer guy but those look and sound great !
post #19 of 27
so grinding twice is not necessary? i ground then added spices and ground again then stuffed, too much work i will try your method next time.
post #20 of 27
What kind of casings did you go with? I have tried the naturals and synthetic and not sure I have a preference.
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