Link to article
Tormented Pig Breakfast Sausage

Course: Entree | Beer Style: Belgian Strong Dark Ale

Torment(ed) Pig Breakfast Sausage

Chef Joe Garcia brings craft beer to your table with homemade breakfast sausage made with Heretic Brewing Company's Torment Dark Belgian-Style Ale.

Share Post

Yield: 25-30 patties


  • 40oz boneless pork shoulder, diced
  • 20oz pork back fat or unsmoked bacon or pancetta
  • 2 Tbsp fresh garlic
  • 2 Tbsp fennel seed
  • 2 Tbsp crushed red pepper
  • 2 Tbsp chipotle puree
  • 1 cup very cold Heretic Torment Dark Belgian-Style Ale


  1. To make this breakfast sausage, be sure to chill all of your ingredients as well as your equipment before beginning. This may seems like a hassle but it will be well worth the time and effort.
  2. All of this can be done with the kitchenaid stand mixer. Grinder attachments can be purchased for about $30.
  3. Combine all the ingredients except the beer and toss to distribute the seasonings. Chill until ready to grind.
  4. Grind the mixture through the small die into a bowl set in ice.
  5. Add the COLD Torment Dark Belgian-Style Ale to the meat mixture and mix with the paddle attachment until the beer is well incorporated and the mixture has developed a uniform, sticky appearance, about one minute on medium speed.
  6. Cook a small piece of the sausage and adjust the seasoning to your particular taste.
  7. Shape into patties or roll into a log, wrap in plastic and freeze, slice into patties and cook to an internal temperature of 150°F.
  8. Photo © Andrew Scrivani via Creative Commons Attribution 2.0 Generic License.

Suggested Recipes

Link to article
Hefeweizen Beer Steamed Clams


Hefeweizen Beer-Steamed Clams

Enjoy this delicious dish of weisse beer steamed clams with garlic butter, red peppers and sprinkled with Parmesan cheese.

Read More
Link to article
IPA Rye Bread

Side Dish

IPA Rye Bread

Homemade IPA rye bread baked in the traditional German style. A small bit of Molasses is added to the recipe for a slight sweetness.

Read More