Beer

[Northern_Smoke]

Has anyone used beer as the liquid in your sausage mix? Just wondering if it would add any flavor or if the yeast would affect the sausage in a bad way.

[lumpy]

Typical Canuk................with beer everything taste better, just like bacon.

I have substituted beer in fresh sausage only. Years ago I used to boil my sausage in beer and onions, with beer in the meat, no need to boil with it.

Taste was great!...........Eh!

Lump

[Tenpoint5]

I add beer to my Brats all the time

[Sailor]

I fink I drunk it al gun be four I putted it in da mix.  ;D  Beer is good in a mix.

[Northern_Smoke]

Good to hear :D I know people boil sausage in beer but i thought "lets cut out the middle man" and put it in the sausage. Any type you use in particular or different types for different sausages?

[Quarlow]

Of course you can, haven't you heard of "Beer Sauasage"  :D :D :D

[Northern_Smoke]

Of course you can, haven't you heard of "Beer Sauasage"  :D :D :D

I sure have and funny you would say that. I was looking for a recipe for some beer sausage which is what lead me to ask about this :D

[RAF128]

What many here call snack sticks, I call beer sticks or beer sausage.    When I make it, I always add water to the mix.   Never thought of beer.    I'll keep that in mind and next time it's going going in there.

[Northern_Smoke]

Does anyone have a good beer sausage recipe? Looking to make a large batch for my Brock-tober-fest celebration on October 23rd. Got a full day of smoked food and fights.

[squirtthecat]

Does anyone have a good beer sausage recipe? Looking to make a large batch for my Brock-tober-fest celebration on October 23rd. Got a full day of smoked food and fights.

Here is one from Len Poli's site:

http://lpoli.50webs.com/index_files/Knackwurst.pdf


And another:


Kestomakkara    

2 lbs. lean ground beef                 
1/4 cup beer, cognac, or brandy    
3/4 lb. lean ground pork             
3 tsp. salt    
1 lb. side pork, unsalted, cubed 
1 tsp. black pepper    
1 tsp. allspice                           
1 1/2 tbsp. salt    
1/4 tsp. ground cloves               
1 tbsp. sugar    
1 tsp. sugar                             
1 tsp. saltpeter (optional)    

Combine beef, ground pork, salt, pepper, allspice, cloves, 1 teaspoon sugar, and beer, cognac, or brandy; mix    
thoroughly. Knead until very smooth.Add side pork, kneading it in very well. If mixture seems dry, add    
water until it is the consistency of a meat loaf mixture. Put mixture into sausage press, pastry bag, or    
large cookie press, and press into sausage casings, packing it in well, so that there are no air bubbles.Tie    
in 4-inch lengths with string. Rub sausages with a mixture of 1 1/2 tablespoons salt, 1 tablespoon sugar,    
and 1 teaspoon saltpeter. Cover and refrigerate for 2 days, turning sausages as a brine collects in the    
pan. Remove from brine, rinse, and smoke in meat smokehouse or over very low coals on covered bar-   
becue for 3 to 4 hours, adding dampened hickory chips to fire, which should be low so that sausages    
neither break nor burn. Refrigerate, freeze, or serve immediately. Slice to serve. Makes about 4 pounds    
of sausage.    

[Northern_Smoke]

Those look interesting. I haven't run across too many recipes that uses allspice and cloves. I know there are some that use one or the other. I might have to give it a try. I am looking for something that would make a beer type of snack stick...i wonder what these would be like done like a snack stick?