How to Make Juicy Beef Sausage??

Recipes for all sausages

How to Make Juicy Beef Sausage??

Postby krautguy » Mon Aug 20, 2012 9:07 am

We are making about 20lbs of beef sausage weekly for sale at our farmer's market. The problem is that they over cook easily and loose their juices (which will start to pool in the casing). Can anyone suggest techniques or additional ingredients that keep the sausages juicy and more resilient to heat?

Ingredients:

5lbs grass fed beef (pre-ground 70/30 1/8 grind fresh from butcher)
1/8 cup sea salt (ratio as recommended in Rytek Kutas' book)
1 cup water/beer
.5 cup coarse bread crumbs (asian panko actually)
sage, thyme, fennel, mustard powder, coriander, onion powder, garlic powder, red pepper flakes, black pepper.

mix for 5 minutes with paddle in bowl mixer
stuff
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Postby NCPaul » Mon Aug 20, 2012 10:47 am

Welcome to the forum. :D If the sausage does not have to be all beef, I would consider using lean beef and pork back fat to the ratio you like. Another approach might be replacing the breadcrumb with soy protein at a lower percentage. How are you cooking the sausages?
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Postby Dogfish » Mon Aug 20, 2012 1:59 pm

I've found pre-cooking at 170 to be helpful in keeping 100% beef sausage juicy.
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Postby krautguy » Mon Aug 20, 2012 7:25 pm

Dog Fish: I am now poaching at 140-160 for 30 minutes +. When done they stay in warm water 130-140 until we pan fry them on cast iron for a crisper outside. That has been working pretty well. Though, on a couple occasions the poach turned into a boil, which dried them out pretty good. We have to be really careful not to overcook them.

NC PAUL: I would consider using pork, but we are not grinding our own meat at this time. Do you think it would be a bad idea to use pre-ground pork?

We can't use soy fillers, but what about another binder such as rice flour or tapioca (Farina) flour that is gluten free? Does anyone have experience with this?
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Postby captain wassname » Mon Aug 20, 2012 7:52 pm

Hi. Im a regular maker of low fat sausage .
I must admit Ive never felt the need to make beef sausages.I have,however,made extra lean pork,chicken,turkey and venison sausages.
Tapioca starch (flour) is the way to go.Add 3% ,weight of meat, and mix as usual.You will possibly find that you need some water.
Water seems to vary with each sausage so is not an exact recipe.

http://forum.sausagemaking.org/viewtopi ... 772edb035c

The link should help.

Jim
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Postby captain wassname » Mon Aug 20, 2012 7:55 pm

sorry just saw your recipe so you may need a bit more liquid

Jim
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Postby Dogfish » Mon Aug 20, 2012 11:31 pm

Try 170 oven and keep it low enough that no moisture shows on the pan. Maybe it's just me but it seems like poached sausages lose tons of flavour unless the broth is really well seasoned.
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Postby krautguy » Tue Aug 21, 2012 1:14 am

Since we are selling at the market I need to consider how best to serve them. 170 in the oven at the commissary kitchen would be an extra $25 verses poaching them on the hot dog cart, for no additional except gas. I'm trying to figure out how cooking could be most efficient and get a great result. Maybe poaching them in beer and broth would be sufficient? Or steaming? But I will try to cook them at 170 at home just to taste the difference.

Jim, i'll try tapioca starch soon. Good to hear it works for you.
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Dry Beef Sausage

Postby ChefMelYisrael » Tue Aug 21, 2012 4:50 pm

The thing about Beef Sausage is that they usually have to be cooked on a low heat and slow. None of the Frying should go on here, for it will cause all of the fat to escape and leave the meat very very dry.

This is the thing;
Cooking it slow will allow the meat to cook and keep the fat from running out, therefore retaining the juice.
Beef sausage usually has a very small amount of fat within it unlike pork sausage which we all know pork is mostly all fat.

If making the sausage from scratch I would recommend adding a GOOD AMOUNT OF BEEF FAT to the beef and then seasoning very well.

Put your meat through the grinder twice and then place into a mixer and mix meat until it turns into a mushy texture.
Then stuff your casings and cook on low.

THAT SHOULD DO THE JOB!
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Postby krautguy » Thu Aug 23, 2012 5:51 am

Thanks Everyone, all of your input has been helpful
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Postby salumi512 » Fri Aug 24, 2012 12:50 am

I wouldn't put any bread in a beef sausage, and I would grill it at about 350 F.

Here in Texas, beef sausage is what we do.

Here is the label on one of my favorite local brands:

Image
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Postby BriCan » Fri Aug 24, 2012 4:07 am

salumi512, there sure some interesting facts on that label :shock:
But what do I know
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Postby Big Guy » Fri Aug 24, 2012 12:27 pm

Salumi the phosphate in your sausage keeps it nice and juicy even at the higher cooking temps. that is why I use special meat binder from butcher packer in detroit..
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Postby salumi512 » Fri Aug 24, 2012 10:17 pm

BriCan wrote:salumi512, there sure some interesting facts on that label :shock:


It's not diet food, that's for sure. But, man is it tasty grilled over mesquite, and served on a warm tortilla with spicy mustard, and a slice of sharp cheddar.

Mmmm.
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Postby Dogfish » Fri Aug 24, 2012 10:18 pm

I get the impression that there are very few dieters on this forum, myself included...
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