Bratwurst sausages with Blonde de Chambly





Bratwurst sausages

• 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

A participation of

Samuel Joubert



• 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.

• 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.

• 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.

• Preheat the oven at 400°F.

• 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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