Homemade sausages with apples, cheese curds and Blonde de Chambly beer

  • Preparation 15 min
  • Refrigeration 24 h
  • Cooking 25 min
  • Servings 20 big sausages
  • Freezing Absolutely



  • 3kg pork shoulder lightly trimmed of fat, grinded
  • 400g cheese curds, coarsely chopped
  • 2 red delicious apples, peeled and cut in medium chunks
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup Blonde de Chambly beer from Unibroue
  • 1/4 cup maple syrup
  • 1 1/2 tablespoon dried rosemary
  • 1 tablespoon ground nutmeg
  • 1 tablespoon fennel seeds
  • 3 tablespoons salt
  • 2 tablespoons ground pepper
  • 1 pack of natural hog casings ( ask your butcher! )



  • Take a big sip of beer. Pour all the ingredients in a VERY big bowl and mix well with your hands for about 5 minutes. Cover with cellophane and put in fridge for 24 hours so that all those flavors make love!
  • Fill the sausages with your favorite stuffer (without grinding it again to keep texture) and make sure your casings are well wet to make it easier for you!
  • Preheat the oven at 400F°.
  • Place the sausages in a big cooking pan and cook in the oven for about 15-20 minutes, or until well cooked and nicely charred, turning them from times to times!