Beer in sausage

[ThunderLund78]

Has anyone tried using beer instead of water when making smoked sausage? IE when mixing the spices and cure in water before dumping-in and mixing with the ground meat, mix them in the same amount of beer, instead?  Does it do anything to enhance the flavor?  I know when you add salt/spices to the beer in beercan chicken, you can get a fizzy, frothy mess if you're not fast.  Wondering if anyone has tried this?

[reinhard1]

You betcha you can add beer instead of water.  I've done it many times.  I think it is better than water.  Just use any good beer.  I haven't used dark beer yet but may give it a whirl in a small batch to see flavor changes.  Yes, when you mix beer in the seasonings it can get fizzy a little bit.  To cure that use a larger bowl to mix the beer and seasonings.  good luck.

[Mike89]

there was a locker that made a packer brat with beer, good too!

[Boar]

I myself if using beer would let it go flat for a few days like u do when used in beer batter fish. might take care of the fizzyness

[reinhard1]

Oh man, would you drink a flat beer?  It's got to be fresh.  Ya, the foam does go up a bit, but once you stir it around a bit it goes down.  Actually going to use a Coors light today for 10 pounds of salami.  Ran out of the other batch and this will go to deer camp..   In my blog I always give the option of water or beer.   Boar, I found out long ago when you use a small container that usually works for the seasoning and water doesn't work when using beer.  The beer overflowed while I was mixing.  Kind of like when you pour a beer straight down a glass instead of at a angle. Funny how that never happens when you tilt it down your throat   good luck.

Edited October 27, 2015 by reinhard1

[leechlake]

I was always a flat beer for beer batter guy.  I think it was because while the beer goes flat you have time for a healthy cocktail hour.

[ThunderLund78]

Cool, thanks all, I will try this next time I make a batch!

[Boar]

tough thing is the will to sacrafice a beer or to to go flate, sinfull. ha! 

[ThunderLund78]

I would think a good EPA like Summit or an Octoberfest style wold be a great flavor addition to a smoked sausage.  Maybe avoid IPAs or more "Hoppy" beers - too floral.  Guess there's only one way to find out...

[Boar]

A sam adams, which is vey hoppy, but might sweeten things up.