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Casing Sausage for Beer and Brats by Warren Peterson, Corporate Sous Chef

Here I am casing up my sausage.  I came up with the idea for “Hungarian goulash flavors:” paprika, caraway, onion, and garlic in an all-pork sausage.  I’m pairing this with Hale’s O Brien’s Harvest Ale at tonight’s Beer and Brats.  The ale is very malty, so it’s sweet from the malt.  The sausage is spicy, and I think sweet and spicy naturally go together.  Brian (Palace Chef) is making traditional bratwurst and Brock (Dahlia Chef) is making Merguez, I think.  See you at 5pm at Palace Ballroom!

October 30th, 2009

One Response to “Casing Sausage for Beer and Brats by Warren Peterson, Corporate Sous Chef”

  1. Chuck Says:
    October 31st, 2009 at 12:54 pm

    Hi Warren,

    Those were delicious sausages that you, Brock, and Brian crafted for the event, and it was fun to pair them with beers. Also great to chat with you about kid-friendly taphouses around town! I epecially enjoyed Al’s beer and the Estate ale from Sierra Nevada.

    It might be fun to do a beer/brat session at next year’s summer camp. Perhaps a couple hands-on sausage making stations with some beers to go with?

    Thanks again…

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