Wed Feb 02, 2011 10:42 am
Guys,
After reading this post it put some ideas in my head for a dinner I am doing for Brooklyn Brewery next week. I have not seen the original recipe but I went ahead and developed my own. I was concerned about the hops and the bitterness but I took seans advice about sweetness balancing the hops in the sausage. Let me just say this came out friggin great. Here is my recipe...
Hop and Malt Sausage with Bavarian Mountain Cheese
Ingredients:
4.5# pork Butt
0.5# Smoked Slab Bacon
0.5 Cups Brooklyn Brown Ale
1 Tbsp Powdered Saphir Hop Pellets 3.7 Alpha( been in freezer for a year )
8 Cloves Garlic
Carmelized Onions (1 qt sliced raw, cooked down and carmelized as far as you can)
5 oz Muntons Crystal 60( steeped in .75qt water, then cooked down like decoction until thick)
5 tbsp Brown Sugar
5.5 tsp salt
2 tsp black pepper
Bergenkase cheese as needed(or gruyere, or other nutty alpine cheese)
Method:
1. Carmelize the onions and steep and boil the crystal malt. Chill.
2. Dice and Chill the pork and bacon.
3. Combine all ingredients once cold in a bowl and mix.
4. Run through grinder medium die.
5. Mix well with spatula or mixer paddle until well mixed.
6. Form into little patty shaped meat balls and sear.
7. Top with Bergenkase and cook until meat is cooked through.
8. Serve on a toothpick and enjoy witha good beer.
Im going to be serving these as a passed horsdeouvre before the dinner. (Local #1 and Brooklyn Pilsner to be had as apertif with passing)
Just thought I would share as it came out great. Just a touch of bitterness at the end of the palate that would go great with almost any beer. I chose the saphir because of their low alpha, I dont know if that made a difference.
Cheers!
On Deck: Bier de Garde, Northern German Pils
In Fermenters: Homegrown Pale Ale
in keg: Octoberweizen, Dusseldorf Alt