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

Name: Homemade sausages with apples, cheese curds and Blonde de Chambly beer
Prep time: 15 min
Cook time: 25 min
Yield: 20 big sausages
Cuisine: Québécoise
Ingredients: 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! )

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

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Ingredients

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! )

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Preparation

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!