In this article, you’ll learn how to make your own beer sauerkraut sausage. It’s super quick to make and brings a real change to the barbecue!
Beer sauerkraut sausage is a sausage that is refined with sauerkraut and beer. This gives it a spicy, hearty taste with a fine, malty note. Perfect for anyone who wants to try something new
If you’re interested in more great recipes, my recipe book “24 Bratwurst Recipes For A Perfect Barbecue Experience” is for you!
I also answered some general questions about making bratwurst in my post Making Bratwurst Yourself. Have a look there.
But now enough talking…
Here you can find the complete Beer sauerkraut sausage recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Beer sauerkraut sausage – What do you need to make it?
This sausage is easy to make with the right ingredients and a little patience.
Ingredients per 1 kg
- 55 % pork belly (550 g)
- 35 % pork neck (350 g)
- 10 % sauerkraut (100 g)
The fat content should be between 25 % and a maximum of 35 %.
Spices per kg
- 19 g salt
- 2 g black pepper
- 0.75 g allspice
- 0.75 g mace
- 75 ml beer of your choice
The equipment to make Beer sauerkraut sausage
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Sausage stuffer / Grinder attachment / Funnel
You need this to get your sausage mass into the casing. If you do not have one, you can also use a filling attachment for your meat grinder or a hand filling funnel.
Natural casings / jars
The Beer sauerkraut sausage is stuffed into natural casings. I recommend you to use pork casing caliber 28/30.
If you want to make Beer sauerkraut sausage without casings, you can use jars and boil down the mixture.
Beer sauerkraut sausage – Step-By-Step Instructions
Follow these steps to make the perfect beer and cabbage bratwurst.
1. Cut the pork belly and pork neck into mincer-sized pieces. You can vary the size depending on how big your grinder is.
2. Put the ingredients in the freezer for 1-2 hours. This will help you later when grinding and ensure that the mixture does not get too warm.
3. Now you can grind the meat. Depending on how coarse or fine you want your sausage, you can use different perforated disks. To be honest, this is completely a matter of taste. I personally use the middle perforated disk. But as I said … You have to like it!
4. Add the spices, beer and sauerkraut to the mixture and mix the ingredients together. You can do this by hand or with a hand mixer. Make sure that you mix the sausage meat for 4-5 minutes so that it binds well.
5. Next, put the pre-watered casing (approx. 30 min) on the sausage stuffer. Use pork casings caliber 28/30. In the end, it’s up to you whether you want to make thinner or thicker sausages. As with the degree of fineness, this is a matter of taste and can be decided by you.
Book recommendation: The Full Guide On Making Sausages Easily At Home – Step-by-step instructions & 37 delicious recipes
6. Now fill the meat into the casing. To do this, hold the casing tightly on the filling spout and let it slowly fill up more and more. This part takes some practice. Don’t worry if it doesn’t go 100% right away. Important: Do not fill the casing too full, otherwise it will burst later when roasting.
7. Now turn the sausage. You can decide for yourself how big you want your sausage to be. To do this, press the sausage to the desired length with two fingers on each hand and rotate it forwards a few times. Then leave out one length of sausage and repeat the process.
8. You can now fry the sausage. Optionally, you can also blanch it in salted water at 70 °C for approx. 25 minutes (18 g salt per liter of water). Place the sausage in ice water to cool.
9. Your Beer sauerkraut sausage is ready. Enjoy it. 😄
Frequently asked questions
How long is the shelf life of the Beer sauerkraut sausage?
The Beer sauerkraut sausage will keep in the refrigerator for about 3 days. You can also freeze it optimally. Then it will keep much longer. You don’t have to be afraid, it won’t lose its taste.
Which beer is used for the beer sauerkraut sausage?
A mild, malty beer such as Helles, Märzen or Lager is usually used. You can also use a dark beer for a stronger flavor.
Can you taste the beer strongly?
No. The alcohol boils away during cooking and the beer only leaves a subtle, spicy-malty aroma in the cabbage.