Bratwurst sausages with leeks and beer

Name: Bratwurst sausages with leeks and beer
Prep time: 20 min
Cook time: 25 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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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.