Bratwurst sausages with leeks and beer

  • Preparation 20 min
  • Cooking 25 min
  • Servings 20 sausages
  • Freezing Absolutely



  • 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



  • 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.