Simple Beef Sausage
A simple, yet delicious, recipe for an all-beef sausage, as well as a few new techniques. I take the fatty brisket grind it up, mix it with spices, stuff and smoke them in my backyard with the offset smoker.
g
Ingredients:
- Beef: 2268
- Milk Powder: 90
- Salt: 45
- Sodium-Free Beef Stock: 226
- Garlic: 25
- Mustard: 15
- Paprika: 10
- Cayenne: 20
- Black Pepper: 25
- Turmeric: 7
Instructions:
- Put the meat in the freezer to chill while you combine the salt, spices, and milk powder into a bowl.
- Slice the beef into strips or cubes that can fit through the throat of your meat grinder and grind using the coarse die.
- Add the spices to the meat and give it a little mix to coat before adding the beef stock and mix until everything is well combined.
- Send the meat mixture back through the meat grinder using the coarse die again and then mix well with your handles until the meat develops a tacky texture and sticks to your hands.
- Put the meat into your stuffer, ensuring you press it down well to remove air bubbles in the meat.
- Case the sausage into 28-32 mm hog casings.
- At this stage you can put it in your fridge uncovered to help dry the casings out (which is recommended) or put it right onto the smoker
- Fire up the smoker to a maximum of 150°F (65°C) for cold smoking.
- Smoke the sausages for 2 hours, ensuring they don't touch or overlap.
- After 2 hours, flip the sausages, snip them into individual links, and wipe off any soot.
- Continue smoking for an additional 1.5-2 hours and remove sausages from the smoker and put them in an ice water bath to stop the cooking process and tighten the skins.
- When the sausage are sufficiently cold, put them to the refrigerator for storage, or proceed to the next step.
- When ready to enjoy, fire up the smoker to 275°F (135°C). Place the sausages in the offset and cook for about 30 minutes or until the internal temperature reaches 150-160°F.
- Allow the sausages to rest briefly before slicing and serving. Enjoy!
