Stout-brined Andouille Sausage

Active preparation time: Total time: Makes:

27 hours 10–12 sausages

5 lb (2.3 kg) pork butt 11/2 cup (12 fl oz/355 ml) High Hops

Brewing The Dark One or similar stout ¼ cup garlic, minced 1 tsp freshly ground black pepper 1 tsp cayenne pepper ¼ tsp dried thyme 1 Tbs paprika ¼ tsp crushed bay leaf ¼ tsp dried sage 2 Tbs salt 1½ yd (91 cm) pork casing

Cut the pork butt into about 2" × 2" (5 × 5 cm) pieces and place in a mixing bowl. Add the beer, garlic, herbs, spices, and salt and mix well. Refrigerate for 12 hours then move the seasoned pork to the freezer for 2 hours.

Remove the sausage mixture from the freezer and pass it through a food grinder fitted with a fine blade. Using a hand stuffer, fill the pork casing with the pork mixture. Twist and tie off to make 4–6" (10–15 cm) sausages. Store uncovered in the refrigerator for 12 hours. Finish on the grill over high heat.

Beer Suggestions:

55 minutes

Pair with the remaining High Hops Brewing The Dark One (Windsor, Colorado). Also pairs well with Mad River Steelhead Extra Stout (Blue Lake, California) and Tallgrass Brewing Buffalo Sweat (Manhattan, Kansas).