Beef Sausage
Master the art of cooking delicious beef sausages with precision, using high-quality ingredients and perfect techniques for a juicy and flavorful result.
Ingredients
Main Ingredients
- 2 pounds high-quality ground beef (80/20 lean-to-fat ratio)
- 1/4 cup ice-cold water
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes adjust according to heat preference
- 1/4 teaspoon nutmeg
- 2 tablespoons olive oil for cooking
Instructions
Preparation
- Cut the beef into 1-inch cubes and place in the freezer for 15 minutes until firm but not frozen.
- In a large bowl, combine spices and herbs. Add the chilled ground beef and ice-cold water, mixing gently until just combined.
- Take a small portion of the mixture and cook it in a pan to test the seasoning. Adjust if necessary.
- Cover the sausage mixture and refrigerate for at least one hour or ideally overnight.
Forming Sausages
- Divide mixture into 3-ounce portions and form into patties, making a slight depression in the center.
- If using casings, attach them to a sausage stuffer and fill carefully, twisting every 5-6 inches to form links.
Cooking
- For pan-frying: Heat a skillet over medium heat with olive oil. Cook sausages for 4-5 minutes on each side until internal temperature reaches 160°F (71°C).
- For grilling: Preheat grill to medium heat. Cook sausages for 15-20 minutes, turning occasionally until they reach 160°F.
- For baking: Preheat oven to 375°F (190°C). Bake sausages for 25-30 minutes, turning halfway through.
Serving
- Allow sausages to rest for 5 minutes before serving.
Notes
Consider using leaner meat with added vegetables for a healthier alternative. Store uncooked sausages in the fridge for up to 2 days or freeze for longer storage.