Bratwurst sausages with leeks and beer
- Preparation 20 min
- Cooking 25 min
- Servings 20 sausages
- Freezing Absolutely
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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.