Bratwurst sausages with leeks and beer

Name: Bratwurst sausages with leeks and beer
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20 sausages
Cuisine: Québécoise
Ingredients: 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

Preparation 20 min
Cooking 25 min
Servings 20 sausages
Freezing Absolutely

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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 !

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Ingredients

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

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Preparation

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.
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.

Our sommeliers suggest

Pas Sages Riesling 2022

Canada

This Canadian riesling, with notes of lemon and green apple, has the liveliness fatty sausages need. It cuts through the fat of the pork, the veal and the smoked bacon, and its freshness makes every bite of sausage feel lighter. Mustard and thyme go well with it. Open it ice cold, with the sausages hot off the grill! See the product

Blonde Lager, 5%

Trois Mousquetaires

A Helles-style blonde lager, Blonde Lager will offer you soft, malty flavours and notes of fresh bread. It will cut through the richness of my bratwurst sausages with pork, veal and smoked bacon, and its gentle malt echoes the beer in the recipe. The thyme sits nicely too. Perfect with a big, juicy sausage. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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