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These Bratwurst sausages with beer are so good and juicy that you’ll want to have some even for breakfast. They are excellent just by themselves and will be legendary as a sandwich if placed in a baguette along with Dijon mustard and sauerkraut !


Main dishes

A collaboration with

Samuel Joubert

Le Coup de Grâce


  • Olive oil
  • 1 1/2 cup leeks, finely sliced
  • 500g ground veal shoulder cubes
  • 2.5kg ground picnic shoulder pork, skin and bone removed
  • 500g smoked bacon, chopped
  • 1/2 cup Blonde de Chambly
  • 5 garlic cloves, finely chopped
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1/2 tablespoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon dried mustard
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • Salt and ground pepper


  1. In a skillet at medium heat, add a good drizzle of olive oil. Add the leeks and cook for 3-4 minutes until soft. Season with salt and pepper. Remove from heat and cool at room temperature for about 15 minutes.
  2. Take a big sip of beer. Place all the ingredients, including the leeks, in a big VERY big bowl then combine with your hands for at least 5 minutes. Cover with plastic wrap and place in fridge for 24 hours to allow flavours to flourish.
  3. Fill your sausages with your favorite method (without grinding again to keep texture), while making sure the casings are wet to make your life easier.
  4. Preheat the oven at 400°F.
  5. Place the sausages on a baking tray and cook in the oven for 15-20 minutes, or until well cooked and nicely grilled, turning them often. You can also cook them on the bbq for 10-12 minutes, turning them often as well.


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