Beer bavarian sausages

Step-by-step preparation

Cooking time: 8 hr

1. STEP 1

   

   How to make Bavarian beer sausages at home? Prepare your food. It is better to take pork with fat; carbonated meat or tenderloin are not suitable for beer. As spices, you can choose completely different seasonings: oregano, red hot pepper, basil. Focus on your taste preferences. If you use cumin or seeds of any spices, first grind them in a mortar and then just add them to the minced meat.

2. STEP 2

   

   Rinse the pork under water, dry with paper towels and cut into small pieces. Pass the meat through a meat grinder twice using a fine sieve.

3. STEP 3

   

   Add all the spices to the minced meat container and mix thoroughly so that the seasonings are well distributed throughout the minced meat.

4. STEP 4

   

   Prepare a piping bag. Install a regular round nozzle of small diameter, but not very narrow. The sausages should be thin, but the minced meat should be easily squeezed out. Place the prepared minced meat with spices into the bag. If you, like me, do not have a nozzle of the required diameter, then you can use a doy-pack with a ketchup or mayonnaise lid as a bag. Just cut off the bottom, rinse the packaging thoroughly and add the minced meat.

5. STEP 5

   

   Place a wire rack on a baking sheet, place baking paper on top and squeeze out the beers from the pastry bag between the bars. Preheat the oven to 60°C, be sure to set the “convection” mode, since the appetizer needs to be dried, that is, it is necessary to remove excess moisture that is in the minced meat. The oven door needs to be opened slightly, as the moisture needs to go somewhere. Place a baking sheet with beer and cook with the door slightly open for 5 hours.

6. STEP 6

   

   Remove the baking sheet with the beers from the oven, use a pastry brush to brush the beers on all sides with chili sauce and put them back in the oven to cook for 2 hours. Continue to leave the door slightly open. The duration and temperature of cooking beer can vary depending on the temperature and design of the oven, as well as the diameter of your beer. Cool the finished sausages completely and remove from the paper. Bon appetit!