Ushering in autumn with ample amounts of beer and sausage is a tradition that stretches back to the first Oktoberfest in Germany in 1810. The celebratory custom has spread throughout the world over the past two centuries, taking on different shapes as it is influenced by the distinct food and drink traditions of different cultures where it’s celebrated.
“Historically, sausage was found in every community and every niche culture, and they all had their own ways of making sausage with the ingredients they had on hand,” says Patrick Yarborough of Manda Fine Meats. “The origins of beer are similar, with different parts of the world often using the type of barley, hops, wheats and other ingredients that were available to them.”
In Louisiana, with the recent explosion of the number of breweries in nearly every corner of the state, there are more varieties of beer and sausages than ever before. Here are a few of our favorite combinations to try.
Combinations with Fresh Sausage
As varied as it is popular, fresh sausage is uncooked and uncured, and perfect in a wide range of dishes. These are some of the most popular varieties in Louisiana.
Sweet Italian + Saison D’Écrevisses by Bayou Teche Brewing
Sweet Italian sausage, a fresh product seasoned with fennel, is usually cooked with red gravies and other Italian favorites, but it’s also tasty just by itself. The flavor of the fennel pairs well with the fruitiness of this Belgian-style saison from Bayou Teche in Arnaudville.
Bratwurst + At Arm’s Length by Great Raft Brewing
Bratwurst is definitely not a traditional Southern-style sausage, but it can still be found rather easily in stores around Louisiana. This fresh pork sausage with a simple yet sweet taste is most often eaten on a hot dog bun. Try it with the hoppy and refreshing At Arm’s Length India pale lager by Great Raft Brewing.
Chicken Sausage + Envie American Pale Ale
Fresh chicken sausage is not as sought-after as fresh pork sausage is in Louisiana, but it’s rapidly growing in popularity across the nation. The mild taste of the chicken lends itself well to many flavorful and uncommon ingredients not typically found in pork sausage. It also goes well with Parish Brewing’s popular and easy-drinking Envie American Pale Ale.
Combinations with Smoked Sausage
Smoked sausage is king in south Louisiana and is no doubt the most popular type in the South. The links are cooked, typically in a smokehouse, then cured.
Andouille is a Cajun delicacy. It is a courser grind, which means the meat is in larger pieces than that found in many other sausages. Andouille draws its robust flavor from simple seasonings, such as salt, pepper and garlic, that are complemented by a heavy smoke flavor. Pair the Louisiana classic with a bold, darker brew like the excellent Parade Ground Coffee Porter from local brewers Tin Roof.
Smoked pork sausage is a full-flavored product found in everything from gumbo to jambalaya. Kielbasa is a popular type across the country, but here in the South it’s generally just referred to as smoked sausage. Pilsners and German-style Hefeweizens are always good matches for this style, but you can’t go wrong with this classic and Abita’s refreshing and crisp Louisiana-only brew The Boot.
This sausage recipe uses 100 percent beef seasoned to perfection with Manda’s original blend of Louisiana seasonings and spices. Pull one off the grill and reach for a Blonde Ale by Nola Brewing, a well-balanced, full-flavored ale brewed to be enjoyed through all four seasons of the year.
Manda Smoked Pork Sausage with Jalapeño and Cheddar + Canebrake by Parish Brewing
The jalapeños give this offering a unique kick while the cheddar cheese inside the sausage adds another layer of flavor. A refreshing American wheat-style brew such as Parish Brewing’s Canebrake, which offers a touch of sweetness, will match well with the full-bodied flavor.
Combinations with Dry-Cured Sausage
This type of sausage is cured and aged, often imparting a robust and complex flavor and making it ready to eat straight out of the package.
Salami + Jucifer IPA by Gnarly Barley Brewing
Salami is sometimes overlooked in Louisiana when it comes to sausage types. But make no mistake, this sausage has a wonderful, unique flavor that can be enjoyed in a variety of ways. Try it with Hammond brewery Gnarly Barley’s Jucifer IPA, a fruity and complex beer that plays well against the salty punch of flavor from the cured meat.
Combinations with Wild Game Sausage
Popular in the sportsman’s paradise of Louisiana, wild game sausage often uses deer meat, and can be made fresh, smoked or dry-cured.
Deer Sausage + Awkward Uncle by Great Raft
Since venison does not contain a lot of fat, most deer-based sausages will contain either pork fat or be a mix of venison and pork. Pair this rustic sausage with an Awkward Uncle by Shreveport brewery Great Raft, a Belgian dark strong ale brewed with cherries, ginger and cinnamon.
Content provided by our sponsor: Manda Fine Meats
