| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 700 |
| Pork belly | 300 |
| Dark beer | 100 |
| Pork casing | 50 |
| Salt | 15 |
| Brown sugar | 5 |
| Powdered garlic | 3 |
| Allspice | 3 |
| Ground black pepper | 3 |
| Instacure#1 | 2.5 |
| Antioxidant(erythorbate) | 2.5 |
| Ground nutmeg | 1 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Beer sausage
- Cut the shank and belly into cubes of approximately 2 cm;
- Mix the beer, salt, sugar and spices and dissolve;
- Add to the meat and mix everything with your hands, massaging well so that the seasonings are evenly distributed;
- Leave to marinate for 12 hours in the refrigerator;
- Remove from the refrigerator and grind with the 10 mm cutting disc or chop finely with a knife;
- Place in the casing;
- Bake on a barbecue over medium heat, for about 30 minutes, turning occasionally so that they cook evenly.
Tips:
- Use a good quality dark beer to flavor the sausage.
- The use of natural pig casing guarantees superior bite quality.
- If you don't have a meat grinder, cut with a knife or ask the butcher to grind the meat for you using a 10mm disc.
- Roasting on the barbecue adds an extra smoky flavor to the sausage.
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Interações 3
Tiago Oliveira
28/03/2026 22:56
Daria para substituir a gordura de porco por outra fonte ou isso alteraria demais a conservação?
Responder
Tiago O.
Trocar a gordura pode deixar o gosto da cerveja muito forte.
Clube da Charcutaria
27/03/2026 14:56
A cerveja, especialmente as artesanais mais encorpadas, confere notas maltadas e ajuda a amaciar as fibras das linguiças artesanais.
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