Apple, Cheese Curd & Blonde de Chambly Beer Sausage
- Preparation 15 min
- Refrigeration 24 h
- Cooking 10 min
- Servings 20 big sausages
- Freezing Absolutely
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🌭 Apple, Cheese Curd & Blonde de Chambly Beer Sausages – Next-Level Comfort Food
Let me tell you right now: these homemade sausages are on another level. We’re talking tender pork shoulder, sweet apples, squeaky cheese curds, and that malty Blonde de Chambly beer tying it all together like a dream. The result? A perfect balance of salty, sweet, and cheesy with just the right amount of beer-soaked richness. Sure, making sausages takes a bit of gear and some patience, but once you taste them, you’ll never go back to store-bought. The aroma while they roast in the oven at 400°F is unreal — caramelized apples, melted cheese, and maple sweetness dancing with the beer. It’s the kind of recipe made for cozy weekends, fall gatherings, or simply bragging to your friends: “Yeah, I made my own sausages.” 🍎🧀🍺🔥
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- Keep the meat well chilled before grinding. It’s the key to great texture and prevents the fat from melting too soon.
- Mix the sausage filling by hand for at least five minutes to build texture and distribute the flavors evenly. Messy, but totally worth it.
- Don’t regrind the meat after mixing. That’s how you keep the sausages juicy and full of character.
- Always soak the casings before stuffing. It keeps them from tearing and makes the whole process way smoother.
- Let the mixture rest in the fridge for 24 hours before forming the sausages. That’s when the flavors really come together.
- Never prick the sausages while cooking. You want to keep all that juice inside! 🌭
Ingredients for my Apple, Cheese Curd & Blonde de Chambly Beer Sausage
- 3 kg pork shoulder, lightly trimmed and ground
- 400 g cheese curds, roughly chopped
- 2 Delicious apples, peeled and cut into medium chunks
- 1 cup fresh parsley, finely chopped
- ½ cup Blonde de Chambly beer (from Unibroue)
- ¼ cup maple syrup
- 1 ½ tbsp dried rosemary
- 1 tbsp ground nutmeg
- 1 tbsp fennel seeds
- 3 tbsp salt
- 2 tbsp freshly ground black pepper
- 1 package sausage casings (available at most butcher shops)
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Preparation
- Take a big sip of beer first — you’ve earned it. Place all the ingredients in a very large bowl and mix with your hands for at least 5 minutes. Cover with plastic wrap and refrigerate for 24 hours to let the flavors develop.
- Stuff the sausages using your favorite sausage stuffer (don’t regrind the mixture — that’s how you keep the texture perfect) and make sure the casings are well soaked to make the process easier.
- Preheat your oven to 400°F (200°C). Place the sausages on a large baking sheet and bake for about 15 to 20 minutes, or until they’re fully cooked and nicely browned, turning them occasionally for an even grill. 🌭🔥
Absolutely. Go for a light blonde, a golden ale, or even a mild amber. Just skip the bitter IPAs — they’ll overpower the sweetness of the apples and cheese. 🍺
Yes! Let them cool completely, wrap them tightly, and freeze for up to three months. Thaw slowly in the fridge before cooking — never in the microwave.
Shape the mixture into patties instead! Same flavor, no fancy gear needed. Pan-fry or grill them and you’re golden. 🔥
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