Beer Sausage Recipe
Browse the Web's tastiest selection of homemade sausage recipes, here you can learn how to make savory beer sausage using your meat and our beer sausage recipe. While this version is far removed from it’s Bavarian cousin (bierwurst), it’s still a viable accompaniment to sauerkraut or German potato salad and a tankard of home-brewed beer.
2 1/2 lbs beef chuck (1.13 kg)
2 1/2 lbs fatty pork butt (1.13 kg)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1/2 tsp mace, ground (1.3 g)
1 1/2 tsp marjoram, ground (2.1 g)
1 1/2 tsp garlic powder (4.65 g)
1 1/2 tbsp fennel seed, cracked (16.2 g)
1 1/2 tbsp Ancho chili, ground (12.6 g)
2 tbsp red pepper flakes (12.6 g)
2 tbsp corn syrup solids (27.6 g)
1/2 cup non-fat dry milk (47.3 g)*
1/2 cup ice cold water (118 ml)
32-35mm prepared hog casings
1. Chill beef and pork to 34°F (1°C), grind one time through a 3/16” (6 mm) plate.
2. Combine ground meat with remaining ingredients, mix well until mixture is sticky and batter like.
3. Stuff freshly mixed meat batter into hog casings; twist into 5-6” (13-15 cm) links. Refrigerate overnight to cure.
4. Next day, hang links in a preheated 130°F (54°C) smoker, dampers wide open, hold at this temperature for one hour.
5. Add wood chips, close vents, gradually (in half hour increments) raise smoker temperature to 170°F (77°C).
6. Hold at 170°F (77°C) until links reach an internal temperature of 152°F (67°C)*.
6. Upon reaching 152°F (67°C), remove links and shower with cold water until internal temperature drops to 110°F (43°C).
7. Hang beer sausage at room temperature for 1 hour to bloom.
8. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.
You can reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 125°F (52°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 152°F (67°C).
Hunters may use venison in place of the pork butt to produce an excellent beer sausage. Use 75-80% lean venison trim to 25-20% beef fat.
*The USDA recommends cooking sausage to an internal temperature of 160°F (71°C). *You may use soy-protein concentrate in place of non-fat dry milk.