Fan Submitted Recipes

I once had a “happy accident” regarding lengthy cooking of raw Polish sausage in beer. I ended up with saturated sausage that couldn’t hold together. It simply crumbled when handled. Oops. Looked like meat for coney sauce. Well, I’ll be … In this recipe, we start with that same sausage, add some good fat and some tomato sauce, give it a “kick” with the Boneyard Brew and a little chili powder for color. This time, it turned out to be most excellent indeed.

2+ lbs raw Polish sausage or Kielbasa (2.1 - 2.2 lbs)
3 bottles beer (32 - 36 oz)
1 Tbs vegetable shortening or lard
1 Tbs unsalted butter
8 oz can tomato sauce
2 Tbs Joe Perry’s Rock Your World™ Boneyard Brew hot sauce
1 Tbs mild chili powder
Kosher salt
Ground pepper



Pour the beer into a crock pot and add the raw sausage. Let the sausage cook in the crock pot on low heat for approximately 8 hours. Place a colander over a medium-size bowl and drain the sausage, retaining the fluid in the bowl. Allow the sausage to cool before handling.



Wash your hands, reach into the colander and crumble the sausage as finely as possible. (The sausage and its casing will be saturated, so this will be fairly easy.)



Once the sausage is crumbled and with it still in the colander, push on the sausage with your fists to force as much fluid out as possible.



Dump the sausage into a large sauce pan. Strain some of the retained fluid through a fine strainer and measure out 6 ounces. Stir this into the sausage. With the exception of the Joe Perry’s Rock Your World™ Boneyard Brew, the chili powder and the salt and pepper, add the rest of the ingredients. Place the saucepan on the stove and heat the sauce over medium heat. Once it starts to simmer, cover the pan, reduce the heat and let the sauce gently simmer for 20 minutes, stirring occasionally.

At the end of the 20 minutes add the Joe Perry’s Rock Your World™ Boneyard Brew and salt and pepper to taste. (You may not need to add either the salt or the pepper.) Cover the sauce, and let it simmer gently again for another 10 minutes before serving. Serve on grilled or sautéed natural casing hot dogs in steamed or grilled buns with a squiggle of mustard and some chopped onion.

Thanks to Adam for his kind assistance, and his great work as a hand model!