My Best Beef Sausage Yet!

[Franco]

I was offered the dealership for the UK last year and was sent a stuffer to test, I didn't rate it and found it hard to use and overly complicated.

It was reviewed by 'Fatman' on this forum for me:


http://forum.sausagemaking.org/viewtopi ... man+dakota


Regards

Franco

[Zulululu]

Hi Tristar,
I live in a very hot climate only way I can stop the mincer cloging and getting streaks on the inside of the casing is work the meat as cold as possible I even go as far as to put the mincer in the freezer just before I start. Hope it helps.
Regards.

[tristar]

Hi Zulululu,

I have tried that and unfortunately it didn't work for me, I actually had the metal parts of the mincer in the deep freeze prior to use!, I will try the machine again with the larger stuffing tubes, once I have my new casings!

Regards,
Richard

[Rik vonTrense]

Richard ......

I tried your recipe for beef sausages out today but found they were not quite to my taste.

Not so much the spices they were okay but they were not SUCCULENT.......

Mind you I could have been eating a piece of rump steak as they were meaty and chewy but too dry for me on their own....maybe with gravy and mash they would be different.

I meticulously followed your recipe except for the fresh ground tumeric root...I had to use my tumeric from my spice cupboard......other than that to the "T".

I know I never allowed a full overnight bloom but I doubt if that would have made a great deal of difference.....I cooked two of them slowly.

So to the rest of the meat I added another 300gms of beef (very lean braising steak) and 500gms of belly pork.....I used the equivilent spices to another kilo of meat and some more stock to make a nice mix.

Even with the addition of the pork belly it still seemed to be lacking something and I feel that I must add some breadcrumbs or rusk the next time to give it some succulence.

The texture of the cooked sausage was like eating spicy sawdust.......
maybe your meat is different ot the climate has some bearing on the finished product.

The best I can describe it is like eating a well done steak...not at all unpleasant but not what I expect from a sausage.

.[/code]

[tristar]

Hi Rik,

And that's my best beef sausage yet, just imagine what the others must have been like! The trouble with not using pork I guess.

I always leave my sausages overnight and have personally found that the whole yellow mustard seeds absorb some of the moisture and replace the mouth feel of the missing pork fat to some degree.

Richard

[Rik vonTrense]

Hi Richard.....

Have been searching for beef sausages recipes for you and found several..

This one seems fairly robust and should do you it's a Romany Kosher one.....

3 lb Lean beef chuck
1 1/4 lb Fatty beef, (short ribs or plate)
1/4 lb Beef suet
5 tsp Kosher salt
1 tbl Coarsely ground black pepper
2 tsp Ground coriander
1 pch Ground allspice
1 pch Ground bay leaf
1 pch Ground cloves
1 tsp Dry mustard
2 tbl Whole yellow mustard seed
2 tbl Minced garlic
2 tsp Sugar
1/2 cup Water
Lamb or beef casings, (we use lamb)

Method :
� Yields: 4-5 lbs
� Grind lean beef through food grinder with 3/8 inch plate, fatty beef through 1/4 inch plate. In large bowl, mix ground meat with all other ingredients, except water and casings. Add enough water to allow you to work the spices in, knead till well blended.
� Stuff into lamb casings and tie into 5 inch links. Keeps in refrigerator 2-3 days, 2-3 months in the freezer.

This one uses breadcrumbs in its ingredients.

6 lb LEAN GROUND BEEF
2 tsp SAGE
3 tsp SALT
1 1/2 tsp FRESHLY GROUND BLACK PEPPER
1 tsp CAYENNE
3 cup BREAD CRUMBS
4 tbl PARSLEY, CHOPPED
2 x BEATEN EGGS
1 cup WATER

Method :
� MIX ALL INGREDIENTS THOROUGHLY AND STUFF INTO HOG CASINGS. PUT INTO BOILING WATER, BEING SURE TO COVER COMPLETELY WITH WATER, AND BOIL FOR ABOUT 1/2 HOUR. TAKE FROM POT AND ALLOW TO COOL, THEN REFRIGERATE. T O SERVE, CUT MEAT INTO THIN SLICES AND BROIL SLOWLY UNTIL BROWN ON ALL SIDES.

This latter one is much like a German sausage they are simmered slowly and can be eaten cold or fried like a normal sausage.


.I have not tried them but I should think you could fry the latter ones just like ordinary sausages.

.

[tristar]

Hi Rik,

The second recipe is certainly a new one for me, I haven't seen it before, sounds worth a little time to try. I imagine it is boiled because of the egg which is in the ingredients. I have never used egg before, nor breadcrumbs. I realise the egg is in there as a binder, but does it have any other consequences for the flavour or texture of the sausage?

Regards,

[Wohoki]

I have used egg in the past, and at the level in these recipes you'll get a firmer texture, but you won't taste it.

[tristar]

I think I have to give this a try on my return home, nothing ventured, nothing gained!

[Josh]

Isn't suet already rendered down somenow? Just use solid beef fat instead - i'm sure your butcher would only be too pleased to get rid of it on you!

Suet by Atora is already rendered down.

Suet is just the name for the fat around the kidneys though so if you can get fresh suet it's just a lump of animal fat with a kidney shaped hole in the middle.