Garlic + Beer = Sausage

Discussion in 'Sausage' started by wutang, Jan 11, 2010.

  1. wutang

    wutang Smoking Fanatic OTBS Member

    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. [​IMG]


    All done


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

    pandemonium Master of the Pit

    omg those look good, great lookin sausage there how were they? could you taste the beer?
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Hope they tasted even half as good as they looked.
    Sounds like a really tasty sausage!
     
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    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.
     
  5. wutang

    wutang Smoking Fanatic OTBS Member

    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.
     
  6. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    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.
     
  7. wutang

    wutang Smoking Fanatic OTBS Member

    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.)
     
  8. wutang

    wutang Smoking Fanatic OTBS Member

    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.
     
  9. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Thanks for posting the recipe Wutang. Love them sausages, will definitely give these a shot very very soon. [​IMG]
     
  10. pandemonium

    pandemonium Master of the Pit

    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
     
  11. Great looking snags
     
  12. wutang

    wutang Smoking Fanatic OTBS Member

    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.
     
  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    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????
     
  14. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Sausage...[​IMG]
     
  15. pandemonium

    pandemonium Master of the Pit

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

    brohnson Smoking Fanatic

    YUMMY!
     
  17. wutang

    wutang Smoking Fanatic OTBS Member

    You are right, it was ground through the course plate.
     
  18. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

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

    pandemonium Master of the Pit

    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.
     
  20. cheech

    cheech Master of the Pit OTBS Member

    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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