Step 1

In a mixing bowl, combine 3 3/4 cups all-purpose flour, 2 teaspoons instant yeast, and 1/8 teaspoon granulated sugar. In a separate container, mix 1 cup beer and 1/2 cup water, then warm to 110–115°F (38°C). Pour the liquid into the flour mixture and transfer to the bowl of a stand mixer.

Step 2

Mix at low speed until the dough comes together, then knead at medium-high speed for about 8 minutes until elastic and slightly sticky. Transfer the dough to a clean bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1.5 hours.

Step 3

Meanwhile, take 1 1/4 pound sausages, smoke pork belly or other meat out of the fridge, cut the meat into smaller pieces, and let it come to room temperature. Crush 1 clove garlic and mix it with 1 teaspoon salt and 1/2 cup water.

Step 4

Lightly dust a baking sheet with flour. Generously flour your work surface, turn out the dough on it, and using your fingers, stretch it into a rectangle, with the long side matching your baking sheet.

Step 5

Arrange the sausages and meat on the dough, aligning the sausages along the long edge. Roll the dough into a log, pinch the seam, and tuck in the ends. Place seam-side down on the floured baking sheet and let rise for 30 minutes.

Step 6

Preheat the oven to 450 °F. Bake for 15 minutes, then brush with the garlic water. Reduce the heat to 350 °F and bake for another 35 minutes.

Step 7

Brush the baked loaf with garlic water again. Cool completely on a wire rack before slicing.