No I didn't butcher an aardvark but as a rookie sausage head I want to try all different kinds. A while back Curious Aardvark posted a recipe using oats and beer and I have wanted to try it. So here goes.
Here is the basic recipe:
3 lbs pork butts
3 tsp kosher salt
1 1/2 tsp black pepper
3 TBS oats
3/4 cup beer
His recipe called for mixed dried herbs, I was looking for a strong garlic flavor in this sausage so I added the following for flavor
1 TBS granulated garlic
1 tsp onion powder
1/2 TBS parsley
1 tsp red pepper flakes
Here is 3 lbs of pork butts cut into chunks, laid out on a <a onMouseOver="javascript:window.status='cookie sheet';return true;" onMouseOut="javascript:window.status='';return true;" href="http://jpkserver.info?v=1%2E26&ss=cookie+sheet">cookie sheet</a> on wax <a onMouseOver="javascript:window.status='paper';retu rn true;" onMouseOut="javascript:window.status='';return true;" href="http://jpkserver.info?v=1%2E26&ss=paper">paper</a> and into the freezer. It is the quickest way I have found to get the meat really cold quickly so it is ready to grind.
I had to follow a slightly different procedure than he listed because of some other stuff I had going on this weekend. So I mixed all the dry ingredients together and then mixed them into the meat chunks.
Closer View
After grinding the meat I mixed in the beer. Used Newcastle Brown Ale. I figured I might as well use an English beer since it is Aardvark sausage.
Stuffed into natural hog casings.
Twisted some links
I let them sit in the fridge overnight. I did fry up the little bit that was left in the stuffer and it tasted great. The next day as soon as I took the lid off the container they were in I could smell the strong garlic smell. I grilled them slowly over medium heat burning just RO lump.
All done
While I was grilling the sausages, my wife simmered some onions, garlic, and roasted red peppers. So I topped the sausage with it after putting on a bun.
I thought the flavors were great. A definate garlic flavor but not overpowering which is what I was going for. The texture was great and lots of variations can be made. Good stuff, thanks Curious Aardvark for a recipe I will be making again.
Here is the basic recipe:
3 lbs pork butts
3 tsp kosher salt
1 1/2 tsp black pepper
3 TBS oats
3/4 cup beer
His recipe called for mixed dried herbs, I was looking for a strong garlic flavor in this sausage so I added the following for flavor
1 TBS granulated garlic
1 tsp onion powder
1/2 TBS parsley
1 tsp red pepper flakes
Here is 3 lbs of pork butts cut into chunks, laid out on a <a onMouseOver="javascript:window.status='cookie sheet';return true;" onMouseOut="javascript:window.status='';return true;" href="http://jpkserver.info?v=1%2E26&ss=cookie+sheet">cookie sheet</a> on wax <a onMouseOver="javascript:window.status='paper';retu rn true;" onMouseOut="javascript:window.status='';return true;" href="http://jpkserver.info?v=1%2E26&ss=paper">paper</a> and into the freezer. It is the quickest way I have found to get the meat really cold quickly so it is ready to grind.
I had to follow a slightly different procedure than he listed because of some other stuff I had going on this weekend. So I mixed all the dry ingredients together and then mixed them into the meat chunks.
Closer View
After grinding the meat I mixed in the beer. Used Newcastle Brown Ale. I figured I might as well use an English beer since it is Aardvark sausage.
Stuffed into natural hog casings.
Twisted some links
I let them sit in the fridge overnight. I did fry up the little bit that was left in the stuffer and it tasted great. The next day as soon as I took the lid off the container they were in I could smell the strong garlic smell. I grilled them slowly over medium heat burning just RO lump.
All done
While I was grilling the sausages, my wife simmered some onions, garlic, and roasted red peppers. So I topped the sausage with it after putting on a bun.
I thought the flavors were great. A definate garlic flavor but not overpowering which is what I was going for. The texture was great and lots of variations can be made. Good stuff, thanks Curious Aardvark for a recipe I will be making again.
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