3 Recipes: Citra/Mosaic; Sausages; Stuffing

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MTW
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3 Recipes: Citra/Mosaic; Sausages; Stuffing

Post by MTW » Fri Dec 16, 2016 10:32 am

Not all in the same glass, but a productive couple of days work for me!

Bottled my APA, which is possibly my best pale ever, then went on to make bacon and mushroom stuffing ready for Christmas, followed by sausages, also sat happily in the freezer for next weekend.

Three recipes I can wholeheartedly recommend. The stuffing, in particular, is a great recipe we make every year. I can eat it on it's own!

Mosaic Citra APA
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.370
Total Hops (g): 66.00
Original Gravity (OG): 1.044 (°P): 11.0 (Actual 1.047)
Final Gravity (FG): 1.010 (°P): 2.6 (Actual 1.007)
Alcohol by Volume (ABV): 4.44 % (Actual 5.2 before priming)
Colour (SRM): 4.9 (EBC): 9.7
Bitterness (IBU): 39.5 (Average)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 75

Grain Bill
----------------
4.000 kg Pale Ale Malt (91.53%)
0.230 kg Caramalt (5.26%)
0.140 kg Wheat Malt (3.2%)

Hop Bill
----------------
12.0 g Magnum (German) Leaf (9.9% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
15.0 g Mosaic Leaf (12% Alpha) @ 20 Minutes (Boil) (0.7 g/L)
15.0 g Citra Pellet (13.4% Alpha) @ 15 Minutes (Boil) (0.7 g/L)
12.0 g Citra Pellet (13.4% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
12.0 g Mosaic Leaf (12% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
Dry hop with 50g Mosaic pellets and 50g Citra pellets:
1 day at 18C; 2 days at 12C; crash to 2C for 4 or 5 days and bottle.

Misc Bill
----------------

Single step Infusion at 66°C for 90 Minutes.
Fermentation: 5 days at 19C; 4 days at 20.5C

Bacon and Mushroom Stuffing

9 Slices white bread as breadcrumbs, crusts removed
1 tbsp parsley
1 tsp thyme
1 clove garlic, crushed
1.5 oz butter
1 small/medium oninon, fine chopped
150g smoked streaky bacon, chopped
150g mushrooms, sliced
1 egg
salt and pepper
splash of water

Mix breadcrumbs, thyme and parsley. Fry onion, garlic, bacon and mushrooms in the butter. Cool. Combine with breadcrumbs. Mix and season, adding a splash of water to bind. Freeze for future use, or bake in a greased dish immediately.

Sausages (requires meat grinder/stuffer)
Pretty much a Lincolnshire recipe

2 medium size boneless pork shoulders (2.5Kg total, approx)
5m approx of 32/34mm hog skin cases, washed and soaked overnight
2 handfuls of fresh sage, fairly finely chopped, plus a sprinkling of dried sage
1 tsp dried thyme
600g breadcrumbs (can be gluten free, for those that need it)
30 to 40g table salt
Black pepper
Splash or two of water

Remove skin of pork, but leave most of the fat. Dice and mince roughly in mincer. Combine with the breadcrumbs, herbs and seasonings, adding a few splashes of water, just enough to make it slightly sticky to the touch. Stuff the cases with the grinder, passing through a medium-fine mince plate, tie off. Prick before cookng. Best grilled, IMHO

Enjoy, and let me know if you make any of these recipes!
Busy in the Summer House Brewery

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Laripu
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Joined: Sun Jun 29, 2008 4:24 am
Location: Tampa, Florida, USA

Re: 3 Recipes: Citra/Mosaic; Sausages; Stuffing

Post by Laripu » Sat Dec 24, 2016 9:38 pm

I read them.

Mouth watering, from both. :D
Secondary FV: As yet unnamed Weizenbock ~7%
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking: Mostly Canadian whisky until I start brewing again.

MTW
Drunk as a Skunk
Posts: 905
Joined: Thu Feb 13, 2014 9:04 pm
Location: Just outside Scarbados

Re: 3 Recipes: Citra/Mosaic; Sausages; Stuffing

Post by MTW » Sat Dec 24, 2016 11:10 pm

Cheers Lari

The stuffing and sausages are now defrosted ready for tomorrow. The Citra Mosaic will be ready for new year.
Busy in the Summer House Brewery

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Laripu
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Location: Tampa, Florida, USA

Re: 3 Recipes: Citra/Mosaic; Sausages; Stuffing

Post by Laripu » Mon Jan 02, 2017 5:35 pm

I made another two 5 lb batches of sausage. I prepared the meat on Dec 31, and stuffed on Jan 1.

(5 lb = 2.27 kg, for those of you that have abandoned your British heritage in favor of an upstart French innovation. ;))

The batches are:
1. Beef and chicken with Jewish salami spicing: salt, pepper, paprika, garlic, scallions (ought to be onion, but who cares :)). But stuffed into pork casings, so ... not really Jewish. :D
2. Sausage influenced by Chinese scallop shumai: pork, scallops, shiitake mushrooms, salt, pepper, ginger, cilantro, soy sauce and oyster sauce.

We had the shumai-style sausage for breakfast today. It was really good. Prior to being cooked, it has a strong fishy smell, which goes away with cooking. We've decided to call it shtinkwurst. :)

Here they are, prior to freezing:

Secondary FV: As yet unnamed Weizenbock ~7%
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking: Mostly Canadian whisky until I start brewing again.

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