3 MEAT BEER SAUSAGES

BY CAMILLE MACNAUGHTON & CHRIS ELVIDGE
3 Meat Beer Sausages
Sausages
1 lbs Pork, minced
1 lbs veal, minced
1 lbs lamb, minced
garlic, minced (to your liking)
flat leaf parsley
2 tbs maple syrup
1 cup beer reduction (boiled 2 bottles of beer and reduced it over medium heat until syrupy)
1 tbs cayenne pepper
1 tbs all spice
pepper and salt
Halal lamb sausage casings

Method
1. Mix all ingredients together in large mixing bowl. Fry up some of the meat to taste flavourings and adjust to taste. Leave meat in fridge to marinate a couple of hours.

2. Once the meat has marinated, stuff sausages. For our recipe, we made sausage links approximately 5-10 cm long.

3. Boil readymade sausages in beer (Griffon red ale) and butter for approximately 5 minutes. Pre boiling is done to ensure that the sausages are uniformly cooked.

4. Take sausages and fry them up in a skillet with butter and vegetable oil.

5. Serve with some homemade brown mustard, caramelized vidalia onions, and roasted red peppers.

Mustard
Mustard seeds
cider vinegar
beer (Griffon red ale)
honey
cayenne pepper
salt

Method
1. Place all the ingredients in a container and marinate for a minimum of 24 hours.

2. Macerate all the ingredients with a hand blender. Flavour to taste.

Presentation
Place a toasted slice of champagne bread on the plate and top with the caramelized onions and peppers.

Place a couple of pan fried sausages on the plate and add a dollop of mustard on top.

Advertisements
Tagged , , , , , , , , ,

2 thoughts on “3 MEAT BEER SAUSAGES

  1. My kind of dish! That mustard… mmh… Beautiful presentation too!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: