Belgian Style Pale Ale Sausages

Print Recipe (PDF 108 KB)

Date: June 2013
Author:
 Josh Latham
Prep time:  6:00 hrs
Cook time:  10 mins

Ingredients:

  • 25 oz Belgian Style Pale Ale (BPA)
  • 7 lbs Boneless Pork Shoulder (Boston Butt)
  • 1 each Vidalia Onion
  • 6 cloves Fresh Garlic
  • 1 tbsp Butter
  • 8.5 oz Sun Dried Tomatoes
  • 12 oz Asiago Cheese
  • 3 sprigs Fresh Basil
  • 1 tsp Fresh Oregano
  • 4 tbsp Kosher Salt
  • 2 tsp Black Pepper
  • 1 tbsp Crushed Red Pepper
  • As Needed Natural Hog Casing (optional)

Directions:

  1. The day before you intend to make the sausage, freeze 8 oz of BPA into small ice cubes.
  2. Chop the onion into roughly ¼ inch pieces and cook in a stainless steel pan with the garlic cloves over low heat in 1 T butter until the onions begin to caramelize this will take about 1.5 hours. Deglaze the pan with ½ cup BPA and reduce the liquid by half, then refrigerate.
  3. (Optional step) If you plan on using casings and a sausage stuffer, now is the time to rinse and soak the casings in warm water. Allow the casings to soak for at least an hour.
  4. Cut the pork shoulder into approximately 1 inch cubes to allow for easy feeding into the grinder. Proceed to grind all of the sausage into a chilled metal bowl. Then return pork into the refrigerator.
  5. While the pork is chilling, cut the sun dried tomatoes, asiago, and herbs into roughly ¼ inch pieces.
  6. Remove the pork from the refrigerator, and add the onion mix, tomatoes, cheese, herbs, salt, spices and beer cubes. Stir to combine, and then send through the grinder again into another chilled bowl.
  7. After the second grind add another 15 oz BPA and mix by hand. Chill for 30 minutes to allow the flavors to combine.
  8. (Optional step) While the mixture is chilling assemble the stuffer according to manufacturer’s directions. Rinse and feed casings onto sausage stuffer, then fill the casings with your sausage mixture and twist off links to the desired size.

Comments:

One of the most important things you can do to ensure a great final product is to keep everything COLD. Freezing some of the BPA will ensure this, as does returning the product to the fridge in between steps. The suggested method for cooking these is as you would cook bratwurst: mark them on your grill or in a pan over high heat then place them in a container add beer and simmer over low heat until you are ready to eat.

If you don’t have a meat grinder, most supermarkets or good butchers will grind the meat for you. I know that the meat-cutters at Hannaford for example are instructed to do so.

Also if you don’t have a sausage stuffer you can always form the sausage into patties or use crumbled as a meat lasagna filling.

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