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
👇 RECIPE BELOW
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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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