Boozy sausages beloved by bogans
Craft beer snobs – look away now.
A Southland butcher has created sausages flavoured with Double Brown beer – and they’re flying off the chiller shelves and onto bogans’ barbecues.
Daniel Butler, of Riversdale Meats near Gore, is a long-time DoBro (as the beer is affectionately called) drinker who decided to add his favourite tipple to his standard sausage recipe.
‘‘I thought it would be quite funny because I didn’t think anyone drunk it. I do. I always have ‘cause it’s cheap, and I get a bit of a hard time about it.
‘‘It reminds me of duck shooting – we always pour some beer on the barbecue before we put the sausages on so I thought why not put the beer in the sausage?
Five cans of big red – described by Otago University student magazine Critic ’s Booze Review as ‘‘criminally under-rated’’ and as having ‘‘nearlegendary status among the proudly impoverished lower class’’ – goes into each batch, along with southern beef and hogget mince and a herb recipe mix to rival that of Colonel Sanders.
Butler created the sausages for a laugh and didn’t think they’d catch on.
Oh how wrong he was – he’s had to restrict shop sales to one tray per customer.
‘‘The local bogans have been buying them up and the young fellas seem to be into them. We put a post up about them on Facebook and that blew up and now we’ve got orders to fill.
‘‘I didn’t realise anyone really drunk it other than me but everyone wants to try one.
‘‘You can taste the beer in them – they’re actually a really nice sausage.’’
Butler’s no stranger to creating sausage recipes – a swede and blue cheese recipe was a hit during winter and he’s working on a top secret Christmas mix (it doesn’t contain reindeer).
‘‘There’s only so much you can do with meat and people get bored with the same things all the time, but with sausages you can explore different things and see how they go.’’