Sausage and Beer

"Bone to Bark" BBQ · 01-04-2013, 07:33 PM

Can't remember if you soak the sausage in beer, or boil it for a minute or two in beer to keep it from shrinking up?

Twelvegaugepump · 01-04-2013, 07:42 PM

Here in Wisconsin, it is done one of two ways. It is either boiled in beer and onions and then tossed on the grill to get some snap in the casings, or it is grilled until done and then held in hot beer and onions. Damn, now I am hungry....

DadDoolz · 01-04-2013, 07:47 PM

I always boil it in the beer and then grill it to get some grill marks and bbq taste. IMHO

"Bone to Bark" BBQ · 01-04-2013, 07:57 PM

I'm gonna be smoking these for a couple hours. Will that make any difference?

flyingbassman5 · 01-04-2013, 11:10 PM

Quote:

Originally Posted by "Bone to Bark" BBQ

I'm gonna be smoking these for a couple hours. Will that make any difference?

I smoke brats for about an hour or so over whatever wood I've got on hand. Then its in the bath with beer, onions, and a whole stick of butter. Mmmmmmmhmm, good!!

Twelvegaugepump · 01-05-2013, 07:48 AM

B2B, the beauty is that I don't think you can screw this one up. Sausages (unless chix or turkey), have a lot of fat. Adding them to beer ups the moisture. Your goal is to get the snap of the skin where you want it when grilling and the rest takes care of itself. My humble opinion after a lifetime of sausage and beer consumption.

Bluesman · 01-05-2013, 08:00 AM

I smoke mine and then into a pan of beer onions and lots of buttah. The trick is not to let them sit for hours in the beer spa. They get soggy. Pre smoke and reheat in the spa and serve as soon as they are hot...............Mmmmmmmmmm Between this and the hot dog post I know what I'm having for the Packer game. Brats, dogs, beer, AHHHHHHHHHHHHHHHHHHHHHHHH

JonM106 · 01-05-2013, 08:02 AM

Quote:

Originally Posted by "Bone to Bark" BBQ

I'm gonna be smoking these for a couple hours. Will that make any difference?

Hmm. I'd boil a couple in beer, and a couple not then compare.

01-04-2013, 07:33 PM	#1
"Bone to Bark" BBQ Full Fledged Farker Join Date: 01-28-12 Location: Hagerstown, MD Downloads: 0 Uploads: 0	Sausage and Beer Can't remember if you soak the sausage in beer, or boil it for a minute or two in beer to keep it from shrinking up? __________________ UDS, Backwoods G2 Party, Weber OTS, https://www.facebook.com/bonetobarkbbq

01-04-2013, 07:42 PM	#2
Twelvegaugepump is one Smokin' Farker Join Date: 08-21-11 Location: Menasha, WI Downloads: 1 Uploads: 0	Here in Wisconsin, it is done one of two ways. It is either boiled in beer and onions and then tossed on the grill to get some snap in the casings, or it is grilled until done and then held in hot beer and onions. Damn, now I am hungry.... __________________ KCBS Certified Judge Weber Gasser Weber 18" circa 1965 2 22" Weber Silvers and 1 22" Weber Gold King Pig UDS Tejas Charcoal 2452 Grill, 28" discada Char Griller King Kamado 1 Smokey Joe and 1 Mini WSM Currently building a 22' Portable Kitchen www.bullybbq.com

01-04-2013, 07:47 PM	#3
DadDoolz Is lookin for wood to cook with. Join Date: 12-31-12 Location: Port Chester NY Downloads: 0 Uploads: 0	I always boil it in the beer and then grill it to get some grill marks and bbq taste. IMHO __________________ Weber WSM 22.5, Weber EP-320, Weber Q-200, Maverick ET-732,TapaTalk

01-04-2013, 07:57 PM	#4
"Bone to Bark" BBQ Full Fledged Farker Join Date: 01-28-12 Location: Hagerstown, MD Downloads: 0 Uploads: 0	I'm gonna be smoking these for a couple hours. Will that make any difference? __________________ UDS, Backwoods G2 Party, Weber OTS, https://www.facebook.com/bonetobarkbbq

01-05-2013, 07:48 AM	#6
Twelvegaugepump is one Smokin' Farker Join Date: 08-21-11 Location: Menasha, WI Downloads: 1 Uploads: 0	B2B, the beauty is that I don't think you can screw this one up. Sausages (unless chix or turkey), have a lot of fat. Adding them to beer ups the moisture. Your goal is to get the snap of the skin where you want it when grilling and the rest takes care of itself. My humble opinion after a lifetime of sausage and beer consumption. __________________ KCBS Certified Judge Weber Gasser Weber 18" circa 1965 2 22" Weber Silvers and 1 22" Weber Gold King Pig UDS Tejas Charcoal 2452 Grill, 28" discada Char Griller King Kamado 1 Smokey Joe and 1 Mini WSM Currently building a 22' Portable Kitchen www.bullybbq.com

01-05-2013, 08:00 AM	#7
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	I smoke mine and then into a pan of beer onions and lots of buttah. The trick is not to let them sit for hours in the beer spa. They get soggy. Pre smoke and reheat in the spa and serve as soon as they are hot...............Mmmmmmmmmm Between this and the hot dog post I know what I'm having for the Packer game. Brats, dogs, beer, AHHHHHHHHHHHHHHHHHHHHHHHH __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..