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
Total time: 25 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. 🌭🔥