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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.

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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.

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