Apple, Cheese Curd & Blonde de Chambly Beer Sausage

Name: Apple, Cheese Curd & Blonde de Chambly Beer Sausage
Prep time: 15 min
Cook time: 10 min
Yield: 20 big sausages
Cuisine: Québécoise
Ingredients: 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)

Preparation 15 min
Refrigeration 24 h
Cooking 10 min
Servings 20 big sausages
Freezing Absolutely

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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. 🌭🔥