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Beer Barrel Bratwurst with Horseradish Mustard Aioli

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Servings 2 dozen

Ingredients
  

  • 1 ¼ lbs Johnston’s BC Pork Loin cut into ¾ inch cubes
  • ⅓ lb bacon ends cut into small cubes
  • 1 ½ tsp fresh sage finely chopped
  • 1 ¼ tsp kosher salt
  • ½ tsp fresh ground black pepper
  • ½ tsp ground coriander
  • ½ tsp sugar
  • ½ cup German beer good quality

Horseradish Mustard Aioli

  • 3 oz grainy dijon mustard
  • ½ oz hot horseradish
  • 3 oz mayonnaise good quality
  • 1 garlic clove minced
  • salt & pepper to taste

Instructions
 

  • Mix all Horseradish Mustard Aioli ingredients together.
  • Place Johnston’s Pork Loin cubes and bacon cubes in freezer to firm (30 minutes).
  • Place ½ pork and ½ bacon in processor. Pulse until finely ground.
  • Transfer to bowl and repeat for other half.
  • Gently mix sage. salt, pepper, coriander, and sugar into mixture.
  • Stir in ¼ cup beer and chill overnight.
  • Form into 2- 3 inch patties (¼ inch thick) and cook in heated non-stick skillet until brown.
  • Add remaining beer and cover slightly ajar. Cook until evaporated.
  • Turn patties over and finish cooking through.
  • Serve on platter with artisan breads, soft pretzels and Horseradish Mustard Aioli.
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