Recipe > 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.