Sausages Of Beef

 

 Here's a basic recipe for making beef sausages:

Ingredients:

Note: You will need a meat grinder and sausage stuffer for this recipe.

For the Beef Sausage Mixture:

2.5 pounds (about 1.1 kg) of beef (such as chuck or sirloin), trimmed of excess fat and cut into small pieces

1/2 pound (about 225 grams) of beef fat, cut into small pieces (if not included with the beef)

1 teaspoon of salt

1/2 teaspoon of black pepper

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/2 teaspoon of paprika

1/4 teaspoon of dried thyme

1/4 teaspoon of dried rosemary

Beef sausage casings (natural beef casings work well; soak them in warm water for 30 minutes before using)

For the Sausage Equipment:

Meat grinder

Sausage stuffer

Beef sausage casings

Instructions:

Follow the same steps as outlined in the previous sausage-making recipe, substituting beef for the pork and beef casings for the hog casings. The process for making beef sausages is essentially the same as making pork sausages.

Chill the Meat: Place the beef and beef fat in the freezer for about 30 minutes before grinding to make it easier to work with.

Grind the Meat: Pass the chilled beef and beef fat through the meat grinder using a medium-sized grinding plate.

Season the Meat: Add the salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary to the ground beef. Mix thoroughly to evenly distribute the seasonings.

Prepare the Sausage Casings: Rinse and soak the beef sausage casings as described in the previous recipe.

Load the Sausage Stuffer: Attach the sausage stuffer to your meat grinder or use a separate sausage stuffer if you have one. Slide the prepared beef sausage casing onto the stuffer tube.

Stuff and Link the Sausages: Slowly feed the seasoned beef mixture through the sausage stuffer into the casings, creating individual sausages and linking them as desired.

Refrigerate or Cook: You can refrigerate the beef sausages for a few hours or overnight to allow the flavors to meld. Alternatively, cook them immediately.

Cook the Sausages: Cook the beef sausages by grilling, pan-frying, or baking until they are browned and reach an internal temperature of 160°F (71°C).

Serve and Enjoy: Serve your homemade beef sausages in your favorite dishes or enjoy them as a main course.

Beef sausages can be seasoned in various ways, so feel free to experiment with different herbs and spices to create unique flavors that suit your taste preferences.