Beef Sausage Recipe
Beef Sausage Recipe
Table of Contents
Beef Sausage Recipes:
This delicious beef sausage recipe will take your taste buds on a flavorful journey with juicy, tender, and savory sausages made from fresh beef and your favorite seasonings. Perfect for grilling, frying, or even adding to stews, this homemade beef sausage recipe is easy to prepare and customizable to suit your preferences. Whether you are a sausage connoisseur or someone just getting started with making your own sausages, this beef sausage recipe will guide you step by step in creating the best beef sausages right at home.
Description:
Beef sausage recipe offer a unique and delicious alternative to traditional pork sausages, with a rich flavor profile and hearty texture. The beauty of making your own beef sausages is the ability to customize the seasonings, spiciness, and even the fat content to create sausages that perfectly match your taste.
In this recipe, we use fresh ground beef, a blend of herbs, spices, and a bit of fat to ensure that the sausages are juicy, flavorful, and tender. This beef sausage recipe is versatile enough to be served for breakfast, dinner, or as a party snack. You can grill them, pan fry them, or even bake them depending on your preference.
The key to creating great sausages lies in the seasoning and fat content. While lean beef can be used, a bit of fat is necessary to keep the sausages moist and tender. If you prefer a leaner sausage, you can adjust the fat ratio or use a combination of lean beef and beef fat. If you want to experiment with different flavor profiles, try adding garlic, paprika, or chili flakes for extra kick or go with a milder, herby version by using thyme, sage, and rosemary.
Once your sausages are seasoned, stuffed into casings, and cooked, they can be enjoyed on their own or in a variety of dishes, such as sausage and peppers, breakfast scrambles, or pasta dishes. The versatility of homemade beef sausages is endless, and they make a great addition to any meal. Plus, making sausages from scratch allows you to avoid preservatives and artificial additives that are often found in store bought sausages.
Whether you are looking to impress your guests at a BBQ or want to enjoy a satisfying meal at home, this beef sausage recipe is the perfect starting point. Serve them up with some caramelized onions, a side of grilled vegetables, or in a bun with your favorite condiments for an easy and delicious meal.
Ingredients:
- 2 pounds ground beef (80% lean, 20% fat for optimal juiciness)
- 1/4 cup beef fat (optional, if your ground beef is leaner)
- 3 cloves garlic, minced
- 1/2 teaspoon paprika (smoked paprika for extra flavor)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- 1/4 cup cold water or beef broth (for binding)
- Sausage casings (hog casings or collagen casings, soaked if needed)
- 1 tablespoon olive oil (for frying, if not grilling or baking)
Instructions:
- Prepare the Ingredients:
Begin by grinding your beef (if not already ground) to your desired texture. If you’re using lean beef, add the beef fat in small pieces to the mixture. This will help the sausage stay juicy and flavorful. - Season the Meat:
In a large mixing bowl, combine the ground beef, garlic, paprika, thyme, oregano, black pepper, salt, and red pepper flakes (if using). Use your hands to mix the ingredients thoroughly until the seasoning is evenly distributed throughout the meat. - Add Liquids:
Slowly pour in the cold water or beef broth, mixing as you go. This helps to bind the mixture and make it more pliable. The mixture should be moist but not too wet. - Stuff the Sausage:
Prepare your sausage casings by soaking them in water (if using natural casings). Stuff the seasoned beef mixture into the casings using a sausage stuffer or a funnel. Twist the sausages into 6 inch links, tying the ends with butcher’s twine. Be sure not to pack the sausage too tightly to allow for expansion during cooking. - Cook the Sausages:
Heat a grill, skillet, or oven to medium heat. If grilling, brush the sausages with olive oil and cook for 15–20 minutes, turning occasionally, until they are golden brown and fully cooked (internal temperature of 160°F). If pan frying, heat a bit of olive oil in a skillet and cook the sausages on medium heat until browned on all sides and cooked through. - Rest and Serve:
Once cooked, let the sausages rest for 5 minutes before serving to allow the juices to redistribute. Slice and serve as desired.
Notes:
- Fat Content: The fat content is important for a juicy sausage. If you’re using lean ground beef, consider adding beef fat or a small amount of pork fat for moisture.
- Casing Size: Hog casings work well for larger sausages, but you can also use collagen casings if you prefer a more uniform, smaller sausage.
- Storage: Store leftover sausages in the refrigerator for up to 3 days or freeze them for up to 3 months. Reheat thoroughly before serving.
- Flavor Variations: Experiment with different spices like fennel seeds, coriander, or cumin to make unique sausage blends. For a smoky flavor, try adding liquid smoke or use smoked paprika.
Beef Sausage Recipe
Ingredients
- 2 pounds ground beef 80% lean, 20% fat for optimal juiciness
- 1/4 cup beef fat optional, if your ground beef is leaner
- 3 cloves garlic minced
- 1/2 teaspoon paprika smoked paprika for extra flavor
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon crushed red pepper flakes optional for heat
- 1/4 cup cold water or beef broth for binding
- Sausage casings hog casings or collagen casings, soaked if needed
- 1 tablespoon olive oil for frying, if not grilling or baking
Instructions
- Begin by grinding your beef (if not already ground) to your desired texture. If you’re using lean beef, add the beef fat in small pieces to the mixture. This will help the sausage stay juicy and flavorful.
- In a large mixing bowl, combine the ground beef, garlic, paprika, thyme, oregano, black pepper, salt, and red pepper flakes (if using). Use your hands to mix the ingredients thoroughly until the seasoning is evenly distributed throughout the meat.
- Slowly pour in the cold water or beef broth, mixing as you go. This helps to bind the mixture and make it more pliable. The mixture should be moist but not too wet.
- Prepare your sausage casings by soaking them in water (if using natural casings). Stuff the seasoned beef mixture into the casings using a sausage stuffer or a funnel. Twist the sausages into 6 inch links, tying the ends with butcher’s twine. Be sure not to pack the sausage too tightly to allow for expansion during cooking.
- Heat a grill, skillet, or oven to medium heat. If grilling, brush the sausages with olive oil and cook for 15–20 minutes, turning occasionally, until they are golden brown and fully cooked (internal temperature of 160°F). If pan frying, heat a bit of olive oil in a skillet and cook the sausages on medium heat until browned on all sides and cooked through.
- Once cooked, let the sausages rest for 5 minutes before serving to allow the juices to redistribute. Slice and serve as desired.
Notes
- Fat Content: The fat content is important for a juicy sausage. If you’re using lean ground beef, consider adding beef fat or a small amount of pork fat for moisture.
- Casing Size: Hog casings work well for larger sausages, but you can also use collagen casings if you prefer a more uniform, smaller sausage.
- Storage: Store leftover sausages in the refrigerator for up to 3 days or freeze them for up to 3 months. Reheat thoroughly before serving.
- Flavor Variations: Experiment with different spices like fennel seeds, coriander, or cumin to make unique sausage blends. For a smoky flavor, try adding liquid smoke or use smoked paprika.
