German Risotto with Lamb Sausage, Beer, and Cheese


When I first received this German lamb sausage from Lava Lake Lamb, I wasn’t really sure what to do with it.  The obvious choice would have been to grill it (or beer-braise and then grill it),  slide it into a bun, and enjoy.  While that would have been tasty, I wanted to do something a little different.  Still, I used the beer as my starting point, and then thought of other things you’d put on a brat, like mustard or cheese.  Eventually, I decided to incorporate all those ingredients into a German style risotto. The peas…well, those were mostly to make it look a little prettier and add a little more nutrition. But I do love peas in my pastas and risottos as a rule.

This turned out fabulous and ended up being one of my favorite risottos.  The beer was very much a background note (I may even use a little more next time), but you’ll still want to use a good beer (this is not the time for Miller Lite).  We had this with a sharp white Cabot cheddar, which was just perfect. I had initially intended on using smoked gouda, but it completely escaped me when it came time to make my grocery list for some reason.  Give the gouda a try if cheddar is not your thing. (Is cheddar not everyone’s thing, though?)

German Risotto with Lamb Sausage, Beer, and Cheese

7 thoughts on “German Risotto with Lamb Sausage, Beer, and Cheese

  1. I love how you took the German idea and ran with it…German sausages, some beer…now all it needed was some sauerkraut (but really, don’t do that). So original!

  2. Cheddar is definitely my thing 🙂 This recipe looks delicious, I love a good risotto. Thanks for sharing your recipe, and for using Cabot cheese!

  3. I’ve been waiting for you to post this! Joey would really love this combo – beer in risotto – how have I never thought of that??

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