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
- Place the beef into a very large mixing bowl (I use my big boiler for this).
- 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.
- Taste test for seasoning balance - pan fry a small patty formed from the mixture and adjust seasoning according to your taste.
- Stuff the sausage mixture into the casing following the instructions that came with your sausage stuffer
- Form into links.
- 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.