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Carbonnade a la Flammande with Steam Whistle Pilsner

This recipe was created by David Zilber, the head sausage and charcuterie maker of The Healthy Butcher, an organic butcher shop in Toronto.

This sausage, crafted by The Healthy Butcher, is a throw back to a timeless Flemmish stew, steeped in the history of France and Belgium. The use of beer, instead of wine as the alcohol flavoring of this dish makes it unique in style and warm in taste. To turn it into a sausage is a great way to take a classic and throw it on the BBQ, perfect for the summer.


Sautee the sliced onions and bacon together in a heavy bottomed pan over medium to low heat until the onions have caramelized, and the bacon has been rendered crispy. Take off the heat and cool. In a large mixing bowl, combine the beef, pork, dry and wet ingredients (including to cooled onion and bacon mixture). Be sure to mix all ingredients well, to ensure the seasoning is well distributed.

Thoroughly rinse the hog casing of any salt and slide it onto the nozzle of any home sausage making machine (kitchenaid mixers, or the like). Fill the casings, and tie the sausages off at 6 inches in length.


  • 3.75 lbs medium ground beef
  • 3/4 lbs medium ground pork
  • 3/4 lbs double smoked bacon (chopped)
  • 1-1/2 Tbsp Salt
  • 2 tsp Ground Black Pepper
  • 2 tsp Dried Thyme
  • 2 Tbsp Brown Sugar
  • 1 Tbsp Whole Yellow Mustard Seed
  • 1 tsp Ground Allspice
  • 1/2 a Bunch Chopped Parsely
  • 2 Tbsp Red Wine Vinegar
  • 2 Tbsp Minced Garlic
  • 2 Onions, Sliced and Caramelized
  • 1 Bottle Steam Whistle Pilsner
  • 1 Medium diameter Hog Casing