Garlic + Beer = Sausage

wutang · Jan 11, 2010

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.

All done

Plated with some roasted red peppers that simmered with garlic and onions and some bread

pandemonium · Jan 11, 2010

omg those look good, great lookin sausage there how were they? could you taste the beer?

fire it up · Jan 11, 2010

Hope they tasted even half as good as they looked.
Sounds like a really tasty sausage!

richoso1 · Jan 11, 2010

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.

wutang · Jan 11, 2010

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.

mulepackin · Jan 11, 2010

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.

wutang · Jan 11, 2010

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.)

wutang · Jan 12, 2010

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.

meat hunter · Jan 12, 2010

Thanks for posting the recipe Wutang. Love them sausages, will definitely give these a shot very very soon.

pandemonium · Jan 12, 2010

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

speedtona · Jan 12, 2010

Great looking snags

wutang · Jan 12, 2010

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.

mballi3011 · Jan 12, 2010

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????

beer-b-q · Jan 13, 2010

Great Looking Sausage...

pandemonium · Jan 18, 2010

i was just looking at the pics again and was wondering what plate you ground that through? it looks like the course one?

brohnson · Jan 18, 2010

YUMMY!

wutang · Jan 18, 2010

You are right, it was ground through the course plate.

got14u · Jan 18, 2010

Not a big beer guy but those look and sound great !

pandemonium · Jan 18, 2010

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.

cheech · Jan 18, 2010

What kind of casings did you go with? I have tried the naturals and synthetic and not sure I have a preference.

Garlic + Beer = Sausage

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