Bratwurst sausages with leeks and beer

Preparation :24h Cooking :25 min
Difficulty :hard
Servings :20 sausages

These Bratwurst sausages with beer are so good and juicy that you’ll want to have some even for breakfast. They are excellent just by themselves and will be legendary as a sandwich if placed in a baguette along with Dijon mustard and sauerkraut !


Olive oil
1 1/2 cup leeks, thinly sliced
500 g veal cubes in the shoulder, chopped
2.5 kg pork shoulder picnic, bone and rind removed, chopped
500 g smoked bacon, chopped
1/2 cup Unibroue Chambly Blonde Beer
5 garlic cloves, finely chopped
1 tablespoon fresh thyme leaves, finely chopped
1/2 tablespoon salt
1 teaspoon brown sugar
1 tablespoon dry mustard
1/2 tablespoon ground ginger
1/2 tablespoon ground nutmeg
Salt and freshly ground pepper


  • In a frying pan heated over medium heat, add a little olive oil. Add the leeks and sauté for 3-4 minutes. Salt and pepper. Allow to cool completely, about 15 minutes.
  • Take a big sip of beer. Place all the ingredients in a VERY large bowl then mix with your hands for at least 5 minutes. Cover with cellophane and put in the fridge for 24 hours question that the flavors develop!
  • Fill your sausages with your favorite machine (without grinding again to keep the texture!) And make sure the hoses are well wet to facilitate the process.
    Preheat oven to 400°F.
  • Place the sausages on a large baking sheet and bake for about 15-20 minutes, or until cooked and toasted, turning occasionally! You can also cook them on the BBQ, for about 10-12 minutes by turning them regularly.
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Our wine stewards suggest

+- 15$ Saveurs Oubliées

A red wine from the Languedoc region under the 11$ price tag, offering charm and balance. With spicy and fruity notes, medium bodied, it is the perfect wine for these sausages that we can also serve in a legendary hot-dog with baguette bread and sauerkraut.

+- 30$ J.L. Chave Crozes-Hermitage Rouge Silène 2014

An extremely seducing wine from north Rhône, elaborated with syrah. It has notes remembering pepper, black olives and violet. A pure delight!

Weizen, Vrooden

A German-inspired sausage absolutely needs a German-inspired beer! This sweet weizen with bananas and cloves notes will make the perfect pairing with this sausage, also softened by leek and veal. You don’t have to wait for the Oktoberfest to be inspired by the German food in your kitchen.

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