I'm getting ready to make a batch of bratwurst (without venison). I've use milk in my sausage mix in the past and it's come out awesome. Thinking of trying to add a little beer to the sausage mix this time. Looking for recommendations. I'm leaning toward a darker, heavier beer for the flavor but am open to suggestions. Thanks.
Being the son, grandson and nephew of German butchers.. be careful on what beer you use. A lot of beers contain extracts and whatnot that can put off a bitter taste when cooked. My family always used a good german lager when doing beer brats but personally I prefer a dry white wine preferably a semi sweet riesling that tends to be on the dry side.
