Beer sticks are a wonderful appetizer not only for beer but also for wine. I prepare them from pork, most often using only shoulder or leg with a little bacon added. Besides being a snack, beer sticks are surprisingly suitable food for mountain or cycling trips.
I usually season the minced meat according to the recipe for Petrohan sausage, namely, for one kilogram of minced meat, I add:
- 25 g salt
- 2 g sugar
- 4 g black pepper
- 3 g cayenne pepper
- 3 g smoked red pepper
Sometimes I vary the recipe and add other spices such as cumin, caraway, and whatever else I have at home, such as garlic or onion powder, nutmeg.
The casings I use to stuff the minced meat are sheep intestines, which are the perfect size for beer sticks. It's a bit fiddly to work with them and thread the smallest funnel, but after threading 2-3 intestines, you'll get the hang of it.
Since it is stuffed into thin sheep intestines, the minced meat must be more finely ground than for Petrohan.
After filling the sheep intestines, I hang them up to dry. It takes about a week to 10 days, and then you will have some very tasty beer sticks.
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