Homemade BEEF SAUSAGES – JUICY Flavourful and EASY to Make
These homemade beef sausages are juicy, flavourful, and perfectly seasoned with a blend of herbs and spices, including black pepper, paprika, garlic, and thyme. The mix of 80/20 ground beef ensures a tender bite, while a touch of water keeps them moist. Stuffed into natural casings and rested overnight, these sausages develop deep, well-rounded flavours. Ideal for grilling, frying, or baking, they can be enjoyed on their own, in sandwiches, or as part of a hearty meal
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:
– 2 kg ground beef (80/20 mix for a good balance of fat and meat)
– 18 g kosher salt or 14 g table salt
– 5 g black pepper, freshly ground
– 5 g paprika (sweet or smoked)
– 5 g garlic powder (or 4 cloves fresh minced garlic)
– 5 g onion powder
– 3 g ground coriander
– 2 g dried thyme
– 2 g dried oregano
– 1 g nutmeg (optional)
– 150 ml cold water
– 20g milk powder as a binder (optional)
– 50 g bread crumbs or rusk (optional for binding)
– 3 meters of sausage collagen casings (natural hog casings, soaked and rinsed)
#backyardchef #beefsausage #beef #sausages
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Have you tried making sausage rolls with these, Rik? wondering if it would work. I wouldn't bother with the skins as normally I take the skins off sausages to make my sausage rolls, but just wondering if the water content might make the pastry soggy. Your sausages look wonderful, BTW so thank you for posting.
Omg I made this sausage but I made patties because I didn’t have any way to make links,well let me tell you they are absolutely delicious ,delicious delicious
Sure i got an attachment on my stand mixer for sausages I'll have to give these a go great job rik they look delish 🙂
A crumpet would round out that delish breakfast sausage and egg!
Big pot of coffee and a glass of juice.
Oh my!!
The challenge would be stuffing the sausages. 😊
Couldn't that sausage recipe be pattied up as well? I want to try it.
I've got a different one for you. In Sweden we top with mashed potatoes. Then any number of other toppings.
The only way to know what's in them is to make them yourself. Look lush
Ive got a tiny little stuffer for mine that you have to push down quite hard on. I twist my sausages as I stuff. Much easier
GOOD VIDEO. A FRIEND WOULD SAY "SASSSAGE". CHEERS.
It’s a banger! The video that is not just the snag
YUMMO!
What? Real beef, no artificial flavors or colors, no preservatives?
Sign me up!
WOW CHEF RIK YOU THE BEST ❤❤
THANK YOU FOR YOUR AWESOME TUTORIAL AS ALWAYS 👌
THAT LOOKS DELICIOUS 😋
❤❤❤❤❤❤❤
Who do stuff sausages with out that machine
Hi Rik nice sausages.😊
Oh I do love beef links & buy them regularly from my local butchers. Your spice blend sounds amazing Rik 😋, but sadly I don’t have a sausage stuffer gizmo. Might try making this as a sliced sausage instead. Thank as always 🙏 & take care. xx 👨🍳👌👍💖
Hi 👋🏻 from Melbourne, Australia 🇦🇺.
Rik, What is Brown sauce?. We can get HP Sauce in Australia 🇦🇺, but never been sure as to what it actually is.
And for anyone that has a Kenwood Chef Stand Mixer like I do, you can get an attachment that minces meat & makes sausages. You attach it to the front of the machine where you put the pasta attachments.
Just AWESOME Looking ! (and I'll bet Tasting)
How much does it work out per sausage Rik ?
Nice one Rik. I made your Cumberland sausages. They were awesome. I will try these for sure.
With so many local butchers gone now, it's not easy to get decent beef sausages.
The sausages look great but as a type 2 diabetic I would really like a recipe that doesn't include breadcrumbs or pin rusk. I know it's possible as the French don't put carbs in sausages eg Toulouse Sausage or Merguez Sausage. Both of which have a great cooked appearance and texture. I would be really grateful if you could show us how to make sausages without added carbs.
Love your channel. I'm a big fan and often make your recipes.
yep and EVERYONE has a sausage stuffer at home :/
This is very much like my meat loaf recipe, but without the added water. Casings sometimes gross me out, so I would make these without. Can press meat into a tray and divide the meat with cuts into rectangular shapes or roll on counter with hands to make into a round shape like sausages. It would probably hold together enough to fry if you are careful. Can also consider making into thin patties and frying that way too. I love to have options and not get stuck with traditional formats to complicate things. Love to cook, but am lazy.
You made that look so easy, Rik, and the result speaks for itself. They look gorgeous! 😊
Hey up Rik as a kid moved to Australia in early 70s and sausages were made of beef not pork like uk i was kid so just ate anything. Have ended up back uk and few years ago friend from here had moved to china came back to visit and missed sausages i got him some natural skins from my friend a polish butcher, sorry for the lon rant just wondering what those Japanese ones are made of. Thanks for an inspiring video mate
Your making me hungry Rik
Nice 🤘🏻😎🤘🏻 my mincing machine (electric) has a sausage attachment, so you can make your own mince so you know exactly what’s going in to it add your spice blend then run it through the grinder again 🤘🏻😎🤘🏻
I am trying to imagine how ti di this wuthout the machine…piping bag with large nozzle?
Brown sausages 1st then in oven gas 4 for 20 mins they come out great and cooked inside caseing
Oh are they better than the shops cause I didn't like em
I would love to make those, but even as meatballs they're gonna be nice I'm convinced of.
got to say rik i hate fake skins they always have a chewy texture at best . looks tasty anyway cheers
Now you gotta do tomato sausage 👍
I´m not a sausage stuffer I´m a sausage stuffer´s mate…oh wrong rhym .What a great recipe. I don´t have a device like that but I shall keep my eyes peeled for one.There are so many possibilities.Thanks very much.
That looks like a great seasoning mix, I will add it to my card index. The only thing I might add to a beef sausage is a good dollop of tomato puree.
Wow that looks delicious and wonderful thank you.
Milk powder? Is that coffee mate?
Looks lovely but just going to stick with your Boston cream cake recipe. Nice specialty sausage maker at Finley market. Cincinnati is lucky to still have a real market.
Normally the expression making the sausage means seeing something unpleasant but watching how the sausage gets made only made me crave barbecue something fierce
Ooh These sound a bit like boerewors Yummmm ❤❤❤
nice!
No sausage machine, no problem, turn into sausage burgers xxx
They do look amazing. Beautiful colour on those sausages. So delicious looking. Thanks again, Rik.
Natural casings are the way to go. Beware of the plastic sausage casings they sell you. It tastes the same and eats the same without any casings. I always cook some of the meat first to test the taste before making a big batch. Fennel seeds are a great flavor in sausages too.
Are these proper British style bangers? Wife and I fell in love with British sausages when touring Ireland and Scotland. (If anyone out there is going to tell me these aren't the same….stop typing….I don't care.). I've found bangers in the US, but only seasonally. Would love to make my own, but I don't have a sausage grinder. Alas.
Yes, I've found some online, but prices are high and shipping is even higher.
Yes, i really like these sausage recipes❤️
Have hunt down those skins and will be doing my own sausages. I even have the machine👍
Thx Rik🌹💕
G.Day Ric toe savecosst and makethe mystery bags go further Iadded 2 cups of finely choppedcarrot did not alter the taste but gave a few more snags
Yummy thank you
Corrrrrr – my mouth is watering! 🤤Nice one Rik x