…Because you’re [obviously] so much better than store bought sausage!
So as we’ve already seen in a previous article, beer brats, baseball, and springtime go hand in hand. But what if you want something a little different to start off your BBQ season? Believe it or not, if you’re down for a little bit of day drinking, you can easily grind your own meat at home and knock out a great little twist on burger night that will be better than any package of store bought brats by a landslide. That’s right, we’re making our own beer brat burgers.
You’re not going to need anything to complicated here, and in fact, most of the ingredients needed here were already in my house when I started looking at recipes. There are a few different ways you can knock these out (meat wise) but I decided to run with beef stew meat and pork shoulder for my mix.
2 Lbs of Beef Stew Meat in a 2″ dice
2.5 Lbs Total Weight of Pork Shoulder (I bought one that was almost 4Lbs but only ended up with this after trimming. Cut off the skin and carve out the bone then dice it into 2″ chunks.)
1 Cup of Beer (I used Sierra Nevada Nooner because its a German style Pilsner thats hoppy enough to show up in the layers of flavor but has a dry finish that doesn’t overpower the seasoning or flavor of the meat itself.)
1 Teaspoon of Ground Black Pepper
1/2 Teaspoon of Ground Cayenne Pepper
1 Teaspoon of Paprika
1 Tablespoon of Ground Mustard Powder
1 Tablespoon of Ground Coriander
1 Teaspoon of Ground Sage
2 Tablespoon of Kosher Salt
1 Tablespoon of White Sugar
1 Tablespoon of Onion Powder
In case you didn’t already know, if you’re looking into making sausage at home you’re gonna need some form of Kitchen Aid attachment or similar meat grinding tool. If don’t already have something like this, I’m thinking you may want to head over and Amazon and get one quickly! (Don’t worry, we’ll wait…)
Grinding meat isn’t as scary or gross as you’d think. Yeah, it’s a little time-consuming, but well worth the payoff. Here’s a little tip – to make things a little easier on yourself, freeze the grinder attachment a day before.
First, dice up both types of meat and combine (mix them together). Then, toss the meat in the freezer until it’s firm but not frozen. Cooling the meat down like this helps to make sure the grinder doesn’t get clogged. Follow the instructions on your grinder on the exact steps needed and run the meat through the course plate.
In a separate bowl, combine one beaten egg with the beer. Then add all of the seasonings and combine that with your eggy beer mix. Lastly, pour the beer mixture into the freshly ground meat, mix well, and refrigerate for up to 24 hours. This will (and you’ll need to) portion into 12 patties.
And now for those onions…
2 Yellow Onions, Sliced Thin
4oz Beer, preferably the same beer that you used to make the sausage
2 Tbsp Salted Butter
Thinly slice up your onions. In a cast iron skillet, heat enough butter to coat the pan. When the pan is heated, place in 2 patties (or more if you have the room).
Let sear for 2 minutes before adding the onions. Let the onions get a little bit of color before flipping the patties. Once flipped, move the onions around and add enough beer to the pan to coat the bottom, roughly 4 ounces. Turn the pan to medium heat and let simmer until the patties are cooked through.
I chose to serve mine on a toasted English muffin with a nice slice of cheddar cheese and some spicy brown mustard – but saurkraut is totally a tasty option as well!
Let me say this about the Sierra Nevada Nooner, I’m not a big fan of hoppy beers – but the smooth, clean finish cleared the hop forwardness of this brew right off my pallete. This is easily one of the better beers that this [predominantly] whiskey drinker has enjoyed! At only $10 at my local liquor store it is surprisingly affordable and a gigantic step up from any Miller or Coors I could get around roughly the same price point.
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