Pairing the two of the best ingredients into one: bacon and beer. We work with craft brewer, Two Brothers Brewery, who makes a low IBU Weiss beer called Abel’s Weiss. We add this beer at 8% of the entire recipe. Winner at the Bacon & Beer Classic. This sausage is best enjoyed on a pretzel bun, with caramelized onions that are deglazed with beer, stone ground mustard, and a great sauerkraut.
Big Fork makes craft bacon sausage. We work with small family farmers in Iowa who raise 100% Berkshire Hogs outdoors without the use of antibiotics. We use the best tasting bacon on the planet, its nitrate-free, uncured, and hardwood smoked. We grind the bacon with antibiotic-free pork shoulder, a touch of brown sugar and sea salt. Then we naturally encase it and smoke it using a combination of hickory and applewood hardwoods. Our sausage is made the traditional smokehouse way, with one difference; we stuff as much bacon into every encased meat that we make. On the premise that bacon makes everything better, we’re making sausage better with BACON.
Ingredients: Antibiotic-free Berkshire pork (24-hour access to the outdoors), uncured hardwood smoked bacon, craft beer from Two Brother Brewery, corn flour, sea salt, brown sugar, water, natural flavors, and celery powder.