Young Summer Sausage and White-Beer Cheddar Dijon
Craft Beer creates complex, layered flavor in this summer sausage and cheddar spread.
1 lb (454 g) ground beef 2 lb (907 g) ground pork 3 Tbs kosher salt 2 tsp ground mustard seed or dry mustard 2 tsp garlic, chopped 2 tsp black pepper, crushed ½ Tbs sugar 4 tsp pink curing salt 1 Tbs smoked paprika 1 cup (8 fl oz/237 ml) ice cold pilsner
Hog casings (optional)
All ingredients should be as cold as you can get them without freezing. Mix all ingredients except the beer, in a stand mixer with a paddle. Add the beer to the mixture and emulsify the sausage. Test a teaspoon of the mix in simmering water to taste.
If you have access to hog casings and a sausage press, stuff the casings with the mixture. Otherwise, lay down a sheet of plastic wrap and place about 2 cups of the sausage mix in the middle of the sheet. Press the sausage into a log shape, and wrap the log in plastic pushing out as much air as possible. Repeat the process with plastic wrap and then foil.
Poach the cased or wrapped sausage in a 150°F (66°C) water bath for 20 minutes or until done. Cool, then slice. If you used foil and plastic wrap, remove them before slicing.