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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