Beef Sausages
Makes 8 to 10 6-inch (15cm) links.
By Dennis W. Viau; modified from several recipes found on the internet.
I don’t know if I make my own sausages for the delicious flavor of them or the fun of making them. Maybe both. These beef sausages are delicious and they have just the right amount of moisture and tenderness. Although some might disapprove, I used untrimmed tri-tip because it was on sale at an unresistible price, less than chuck roast.
Ingredients:
2½ pounds (1.1kg) beef and fat (20% to 30% fat), chuck is traditional
Sausage casings, either collagen or natural hog casings, about 32mm in size
Seasoning:
17g salt (kosher or table salt, it doesn’t matter because this is by weight)
or 1 tablespoon table salt if measuring by volume
9g (1½ tablespoons) black pepper
4.5g (1½ teaspoons) garlic powder
4g (1 teaspoon) onion powder
3.5g (1¾ teaspoons) ground mustard
5.5g (2 teaspoons) paprika
5.5g (2¼ teaspoons) cayenne pepper (optional)
1.5g (¾ tablespoon) ground sage
2.5g (1 teaspoon) cumin
2½ fl.oz. (75ml) water? (optional)
2g (½ teaspoon) monosodium glutamate (optional)
Directions:
Process the meat and fat through a meat grinder using a medium sized grinding plate.
Combine all the herbs and spices with the ground meat, mixing well. If the mixture feels a little too dry or stiff, the water can be added. Continue mixing and kneading until the mixture has a sticky consistency. Cover the meat and let rest in the refrigerator about an hour to let the seasoning flavor the meat.
Set up your sausage stuffer with a tube (or horn) suitable to fill 32mm casings. If using natural casings, rinse and soak according to package directions. Collagen casings shouldn’t be soaked in advance.
Fill the casing with the meat mixture and either twist or tie into links about 6 inches (15cm) in length. Let rest in the refrigerator for about an hour. Then either wrap for freezing or cook thoroughly. Raw sausages should not be stored in the refrigerator for more than two to three days. Sausages should be cooked to an internal temperature of 160° to 165°F (70° to 74°C).
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