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Beef sausage at home

Homemade beef sausage

Beef sausage is a delicious, juicy meat dish! You can serve it with all kinds of sauces, sour cream, thick plain yogurt, or a side of potatoes, pasta, or grains.

prika

Recipe author

Composition / ingredients

Servings:

Beef

600

Pork fatback

150

Thyme

1.5

Salt

Ground black pepper

Vegetable oil

Sausage casing (1 length)

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 17 g

Fats 60 % 27 g

Carbohydrates 2 % 1 g

317 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make beef sausages at home? Gather the listed ingredients. Since a sausage made from beef alone comes out a bit dry, pork fatback is a must! Don't confuse it with beef fat—don't buy beef with fat on it, since beef fat has a distinctive tallowy, rancid smell. It's best not to use that in sausage!
Step 2:

Rinse the beef in water and trim off the membranes and sinew; cut the skin off the fatback. Cut both the meat and the fatback into medium cubes. Peel and rinse the garlic. If you like, you can add peeled, washed, and chopped onion to the mixture—but if you plan to freeze the raw stuffed sausage for later, it's best to leave the onion out! Run everything through a meat grinder, using either a coarse or a fine plate.
Step 3:

Add dried thyme, salt, and ground black pepper to taste to the meat mixture. It's thyme that really brings out the flavor of beef in a dish. Mix the sausage mixture thoroughly and leave it in the refrigerator for 2–4 hours.
Step 4:

Rinse the cleaned, salted casing inside and out. Slip it onto a sausage-stuffing tube or onto the cut-off neck of a plastic bottle. Tie off the free end of the casing and prick it with a needle so air can escape as you stuff it.
Step 5:

Stuff the casing with the chilled meat mixture, pricking it with a needle wherever air pockets form. Don't pack it tightly—press the sausage against the work surface as you go. Tie off the end of the casing. If you pack it too tightly, it will burst as soon as you boil it. Leave the sausage at room temperature for about 15–20 minutes so the filling inside warms up before boiling. To freeze it instead, put the sausages in a bag and place them in the freezer.
Step 6:

Put a coil of raw sausage in a pot, cover it with warm water, and set it on the stove over the lowest heat. Bring it to a boil and cook for about 10 minutes, being sure to prick it along its whole length so air and juices can escape. Since beef sausage releases a lot of foam as it cooks, it's best not to bake or fry it straight away! Rinse the boiled sausage to wash off the foam, and pat it dry with paper towels.
Step 7:

Heat the vegetable oil in a skillet and add the coil of boiled sausage.
Step 8:

Over medium heat, fry the sausage until golden, about 5–7 minutes, then flip it and brown the other side.
Step 9:

Serve the beef sausage hot with fresh herbs, sauces, and a side dish.

Homemade beef sausage comes out very juicy, tasty, and fragrant, with a bright note of thyme. It's good enough for a holiday table too, with a side of mashed potatoes or fries and various sauces.
Any oil is good only up to a certain temperature—its smoke point, at which the oil starts to burn and forms toxic compounds, including carcinogens. To learn how to gauge the frying temperature and choose the best oil for frying, and which oil is better not to use at all, read here.
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, remember that some spices are especially easy to overdo (chili pepper, for example).