Homemade Beef Sausages

These beef sausages are flavoured with beer, cheese and herbs. The cheese adds fat to the sausage and I've used this approach to give a better texture without the need to incorporate extra animal fat.Ingredients:

  • 2kg lean minced beef, either butcher's or minced at home.
  • 200g grated cheese (I use Colby or crumbled feta)
  • 2 eggs
  • 3 cups of fresh white bread crumbs
  • 2 teaspoons freshly ground black pepper
  • 3 teaspoons salt
  • 1 teaspoon onion powder
  • 1 tablespoon dried sage leaves
  • 1 small handful of finely chopped fresh parsley (or 1 tablespoon dried)
  • 1 cup cold beer
  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon dried red pepper flakes (optional)
  • tube of 35mm collagen casing


  1. Place the beef into a very large mixing bowl (I use my big boiler for this).
  2. Add all the other ingredients and mix thoroughly by hand until the mix is sticky - at least 2 minutes. Make sure you incorporate any bits that tend to sit on the bottom of the bowl.
  3. Taste test for seasoning balance - pan fry a small patty formed from the mixture and adjust seasoning according to your taste.
  4. Stuff the sausage mixture into the casing following the instructions that came with your sausage stuffer
  5. Form into links.
  6. Place uncovered in the fridge overnight to set and then package and freeze or cover and cook within a couple of days.


If you don't have a sausage stuffer, form into sausage shaped lengths (or patties). Roll in breadcrumbs if preferred.

For a finer textured sausage, pass the mixture through your mincer (using a fine disc) or blitz in batches in a food processor.

Flavourings can be adjusted to suit your tastes and you can try other herbs to excite your palate.