Store bought sausage just doesn’t compare to good homemade sausage. This homemade beef sausage recipe just happens to be my favorite of all my beef sausage recipes. I happen to live in pork county and when it comes just about anything that’s BBQ beef, it’s rare and usually not very good at all.
Although I have to admit that I have had some pretty outstanding pork and deer sausages. Good beef sausage recipes don’t require a long list of exotic ingredients to be good. In fact, my experience has been that less is more.
One thing to remember is that the cut you use is very important. I have so tried many different cuts of beef trying to find a beef sausage recipe that reminds me of home. For some reason, something always seems to be missing or maybe is off as far as the texture goes. And when you think about it, mixing your beef with pork butt defeats the purpose of a beef sausage. Especially if you are trying to stay away from pork.
I’ve always avoided using brisket because I had read in a couple places that the type fat wasn’t good for sausage making. I really wish I had ignored that advice and tried it before writing it off because the results are absolutely amazing.
The Meat You Use For Your Beef Sausage is Important
As I said before, the cut is very important. Please keep in mind that this post isn’t meant to teach you how to make sausage but just the seasoning recipe. May I’ll write a sausage making post in the future. When I want to make beef sausage I get a whole brisket and I separate the point from the flat. I lightly trim the flat to give it uniform shape and thickness and put that trim with the point. That right there provides the needed meat for this recipe. Enjoy!
Products to help make your beef sausage recipe.
Beef Sausage Recipe
Store bought sausage can’t compare to good homemade sausage. This beef sausage recipe is my favorite and doesn’t require a long list of ingredients.
***This recipe is for 5lbs of ground meat. Do not use with more or less meat for safety reasons.
- 5 lbs Brisket Point (Chopped small enough to fit into meat grinder)
- 1 cup Water (Ice cold)
- 2 tbsp Garlic Powder
- 1 tbsp Coarse Black Pepper
- 1 1/2 tbsp Coarse Kosher Salt
- 1 tsp Ground Thyme
- 1 tsp Cayenne Pepper
- 1 tsp Pink Salt (Instacure #1 curing salt)
- 1/2 cup Powdered Milk
- Cut your beef into cubes that will fit into your grinder and chill in freezer until meat just starts to freeze.
- Grind with a coarse grinding plate.
- Add spices and mix.
- Stuff into casings.
- Smoke with your favorite wood.