Latest posts by Dustyn Carroll
- Smoked Stingray with a Lemon Dill Cream Sauce - May 22, 2020
- Wild Boar Beer Brats - February 6, 2020
- Squirrel and Scallion Potstickers with Ginger Dipping Sauce - January 23, 2020
Beer and Sausages are a classic combination. The mixture of both in the preparation makes for an even more delicious meal. Topping the sausages with the sautéed onions and remaining pan sauce is an extra element of love. This recipe is intended to be very simple and straightforward, using either a stand mixer with a sausage attachment or a dedicated sausage stuffer. Either method will result in a superb sausage.
1 1/2 lbs of ground wild boar
2 TSP ground white pepper
1 TSP dried marjoram
1/2 TSP ground nutmeg
1/2 TSP all spice
1/4 TSP ground ginger
1 TBSP minced garlic
2-3 German beers
8oz Sausage Casing (32-35mm)
- In a large mixing bowl, add seasoning and meat
- Mix well
- Freeze again for 1 hour
- Add stuffer parts to freezer for the last 30 minutes
- Assemble the stuffer
- Add the sausage casing to the nozzle
- Add meat to the stuffer and begin stuffing meat. This is best accomplished if one person feeds and one person guides the casing
- Use a small toothpick to remove air pockets as you guide the casing
- Bring a medium cast iron skillet to medium heat
- Add butter, sliced onions and 1 German Pilsner.
- Place the brats in the skillet, turn often until beer has evaporated
- Add an additional beer to the pan
- Continue to turn brats often until they are golden brown.
- Serve with sautéed onions and topped with the remaining pan sauce. Enjoy the last beer in a frosty glass.