Recipe – Terrestrial BBQ’d Venison Sausage
Wellington’s Terrestrial India Brown Ale is one of my absolute favourite seasonal Ontario brews. Each year when I get wind of its release, I immediately start harassing my friends from Guelph for a bottle or two.
Terrestrial is one of Welly’s most acclaimed one-offs, if not the most, having won gold at the 2012 Canadian Brewing Awards – and deservedly so. As the name would suggest, its an India Brown Ale, which is a specialty, hybrid style of beer that blends at least two traditional styles together to create something different. In the case of Wellington‘s Terrestrial India Brown Ale, you get characteristically English Brown Ale notes, all nutty and chocolatey, combined with grassy and citrusy hops, more often associated with an American IPA. It strikes a delicious balance between acidity and sweetness.
While stylistically speaking, Terrestrial could probably, just as easily, be categorized as a Black IPA, I find it to be less rich and slightly more refreshing than other available examples of that style, all the while maintaing somewhat of a desserty quality. Not out of place with a meal, or after, or simply on it’s own, it’s an excellent end of Spring, early-Summer brew.
One of the best things about the kick-off to summer is getting the grill fired up again after an unnecessarily long, Canadian, winter. If you’re looking for a way to enjoy a bottle of Terrestrial IBA, I recommend trying it with barbecued sausages.
Here’s my recipe for Terrestrial BBQ’d Venison Sausage (2 servings):
I used Glebe Meat Market Venison sausage for my meal, but it would work real well with any smoked sausage, especially pork. You can also substitute Terrestrial India Brown Ale for Rig Release the Hounds Black IPA if you aren’t able to find any of the former.
First step, the barbecue sauce:
Slice 1 medium to large onion into thin rings.
Heat a sauce pot, and add 1 tbsp olive oil.
When the oil is hot, add your onion to the pot.
Once the onion starts to become translucent, toss in 1 tbsp brown sugar.
Allow the onions to brown, and then add about a half a shot of whiskey and carefully light’t up!
Once the flames dissipate, combine:
250ml of Terrestrial India Brown Ale
1 tbsp Gochujang – Fermented Red Chilli Pepper Paster based Marinade
a pinch of garlic powder
1/2 tsp salt
1 1/2 tbsp maple syrup
1 tsp honey
1 tbsp Burkhardt Curry Ketchup
1 tsp dijon Mustard
Stir ingredients well and cook until the sauce reduces.
Step two, Sriracha-Blue Cheese Mayo:
Melt 25g Blue Cheese in a pan.
4 tsp Mayonnaise
1/8 Lemon Wedge
Sriracha to taste
Step 3, the Sausage:
Pre-heat your grill.
I always like to do a quick poach on my sausages before I start BBQing. Bring water to a boil and then reduce heat.
Add 2 venison sausages and let the poach for 3-4 minutes.
Remove sausages from the water and get down to grilling.
When the sausages are nearly done, add your bun (Betty Hot Dog Buns for me) to the grill to get a little crisp on them
Step 4, Putting it together:
Remove cooked sausage from the grill and place in bun.
Layer BBQ sauce with onions on top and brush a healthy amount of Srirach-Blue Cheese Mayo on top of that.
Step 5, Serve:
Serve it with whatever sides you so desire. I did up some roasted potatos and a small arugula salad. The most important side, however, is a big glass of India Brown Ale!