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Beef Sausage Recipe

Homemade Beef Sausage Recipe

Make juicy, flavorful homemade beef sausage with this easy recipe! Customize the spices and cook it your way—pan-fry, grill, bake, or smoke.
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Prep Time 30 minutes
Cook Time 25 minutes
2 hours
Total Time 2 hours 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

INGREDIENTS
  

Best Ground Beef to Use

  • Fat Content: Use 80/20 ground beef 80% lean meat, 20% fat for a juicy, flavorful sausage.
  • Cuts to Grind Yourself: If grinding your own beef opt for chuck, brisket, or short rib, as they provide the right balance of fat and lean meat.
  • Quality: Choose grass-fed beef for a richer taste or grain-finished beef for a milder flavor.

Essential Spices

  • Salt – Enhances flavor and preserves the sausage.
  • Black Pepper – Adds mild heat and depth.
  • Paprika – Provides color and a smoky undertone.
  • Garlic Powder – Brings out the savory notes.
  • Onion Powder – Adds a subtle sweetness.
  • Cayenne Pepper optional – For a spicier kick.
  • Crushed Red Pepper optional – Adds texture and extra heat.
  • Dried Oregano or Thyme – Offers an herby aroma.

Optional Add-Ins

  • Brown Sugar or Honey – Adds a slight sweetness to balance the spices.
  • Liquid Smoke – Gives a smoky flavor without using a smoker.
  • Soy Sauce or Worcestershire Sauce – Deepens the umami flavor.
  • Cheese cheddar, pepper jack, or mozzarella – Creates a creamy, melty texture inside the sausage.
  • Jalapeños or Red Pepper Flakes – Perfect for a spicy sausage.
  • Fennel Seeds – A signature ingredient in Italian-style sausages.

INSTRUCTIONS
 

Mixing the Ingredients

  • Prepare the Meat: If grinding your own beef, grind the meat and fat together using a medium or coarse grind.
  • Season the Meat: In a large mixing bowl, combine the ground beef with salt, spices, and any optional add-ins.
  • Mix Thoroughly: Use your hands or a stand mixer with a paddle attachment to blend the ingredients until evenly distributed.
  • Chill the Mixture: Cover and refrigerate for at least 1 hour (or overnight) to allow the flavors to meld together.

Shaping the Sausage

    For Sausage Patties:

    • Take a portion of the meat mixture and shape it into patties.
    • Place them on a parchment-lined tray.
    • Refrigerate for at least 30 minutes before cooking to help them hold their shape.

    For Sausage Links (Without Casings):

    • Roll the meat into thick logs.
    • Wrap each log tightly in plastic wrap.
    • Twist the ends and refrigerate for at least 2 hours before cooking.

    Stuffing into Casings (Optional)

    • Prepare the Casings: If using natural casings, soak them in warm water for 30 minutes and rinse inside and out.
    • Load the Sausage Stuffer: Attach a sausage stuffing tube to a meat grinder or sausage stuffer.
    • Stuff the Casings: Carefully fill the casings, avoiding air pockets.
    • Twist into Links: Pinch and twist at desired lengths.
    • Chill Before Cooking: Refrigerate for at least 1 hour to help the sausages firm up.

    NOTES

    Cooking Methods
    1. Grill
    • Preheat the grill to medium heat.
    • Cook sausages for 10–12 minutes, turning occasionally.
    2. Pan-Fry
    • Heat a skillet over medium heat.
    • Cook the sausages until browned and fully cooked, about 5 minutes per side.
    3. Oven
    • Preheat oven to 375°F (190°C).
    • Bake for 20–25 minutes, flipping halfway through.
    4. Smoking
    • Set the smoker to 225°F (107°C).
    • Smoke the sausages for 1.5–2 hours until the internal temperature reaches 160°F (71°C).