Homemade Beef Sausage

Discussion in 'Food & Cooking' started by chefbillyb, Mar 10, 2013.

  1. chefbillyb

    chefbillyb

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    I processed my Black angus steer and now have a few hundred lbs of beef to use up over time. I have a lot of short ribs, so I figured it would make some good beef sausage........My questions is, does anyone on here make their own sausage...

    this is the gnd short ribs



    Gnd mixture with spices and liquid



    a small patty fried up to check taste and spices. Really good taste


    I got 12 sausage links out of 3 lbs



    grilled sausage ...............tasted great
     
     
  2. kaneohegirlinaz

    kaneohegirlinaz

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    what about linguica?  Portuguese beef sausage, garlic, paprika, smoke...

    oops, no I don't make my own sausage but that was the vision that came

    to my mind as i was looking at your photos, chefBillyB...ALOHA brah!
     
  3. maryb

    maryb

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    Beef summer sausage is always good. All beef hot dogs, brats, beef breakfast sausage...
     
  4. gungasim

    gungasim

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    wow /img/vbsmilies/smilies/thumb.gif
     
  5. genemachine

    genemachine

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    Nice, nice, nice... I am getting into charcuterie these days, but so far I only made cured bulk meats - bacon, pancetta, guanciale, duck breast prosciutto. I guess it is time to step up to sausages now :D
     
  6. kokopuffs

    kokopuffs

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    That stuff looks good.  A question, which kind of grinder are you using?  I just purchased at ebay, for pates only, a Chop Rite #10 which should suffice for 1#-2# of meat. every few months or so.

    And you might be interested in this group at FB called the Salt Cured Pig where members make their own sausage and charcuterie.  Let me know what you think about the grinder I just got.
     
  7. tomago

    tomago

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    That looks really good. /img/vbsmilies/smilies/thumb.gif
     
  8. ordo

    ordo

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    Good looking sausage indeed.

    I used to do pork-beef sausages with a friend (who actually taught me how to do it). We used a manual grinder. Chorizos, salami also, cotechino (with the skin of the pork), etc. As grilled sausages they were good enough. As salami we never got the proper amount of salt. Two slices of our salami and your blood pressure raised to hell. The cotechino was fantastic with stewed pork hands and lima beans. 
     
  9. toothlessbeaver

    toothlessbeaver

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    I do! I do!  good looking sausage! Since I now have a BBQ & custom smoked meat & veg business. have you considered smoking any of the sausage? I do both casings and a sausage wrapped in corn husks. Idea came from DDD. You might also consider adding some spice to your mix. I have also found that by adding a ground potato helps set up the meat.
     
  10. chefbillyb

    chefbillyb

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    • GeneMachine.........Great start with the curred meats, you are ready for sausage making.........take some pictures, can't wait to see your ideas.........
    • kokopuffs...........I bought the gnder attachment that goes on the kitchenaid.......the gndr would great, I had the meat real cold, I also put some of the gndr parts in the freezer. I wasn't that happy about the sausage attachment, when you add a liquid to the mix it makes it sticky, that makes it harder to push through the twisting gear into the sausage tube. I would use a manual sausage make that puts less stress on the mixture, making it easier to push into the casing..............have you tried out you gnder yet ????????????? I will also check out the Salt cured pig.........thx...Bill
    • ordo..........to much salt will kill anything..........the Cortechino sounds good..........
    • FIXME: needs styling from "post-user-info"
    • ToothlessBeaver.........I do smoke, but I haven't smoked any sausage yet. I was thinking of trying to put some smoke on a fresh sausage, then putting it on the hotter part of the grill to char it, then serve it. I'm wondering if I can get enough of smoke in it that way. I liked the Corn husk idea, I also saw it on DDD, I'm going to try that soon...Thx for reminding me......We raise our own Black Angus cows, Pigs, Goats and Buff Orpington Chickens......In Fact they just started laying this week, now if you want to talk about some good eggs to go with some homemade fresh breakfast country sausage. I wiould like to keep everything as simple as possible when it comes to the sausage.........we raise all the animals as natural as possible..............take care...Bill
     
  11. toothlessbeaver

    toothlessbeaver

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    Chef BillyB;  I have come up with a way to smoke ripened jalapeno s. I have found by canning them in oil, the oil takes on a great smoked flavor without all the heat. by adding some of the oil into the sausage, you get the smoked flavor without the heat. might be something you consider. Remember when you use the corn husks. Use 2 husks to make your sausage the proper size for slicing. I did use 1 husk to start and it made the perfect little size for eating with cheese

     
  12. chefbillyb

    chefbillyb

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  13. chefbillyb

    chefbillyb

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    I am making Fresh country Breakfast sausage tomorrow. Has anyone here made it before and if so did you like the mix and seasonings ????????????????? I plan on grinding the pork, adding pure maple syrup, In stead of water I'm going to juice some Granny smith apples, I figure the maple syrup with bring enough sweetness, I don't like sage so some of the spices I'm thinking about are Thyme, Roasted and ground fennel seed, gnd mustard, Garlic ????? fresh or gnd Ginger ????? Cayenne pepper ???? Salt and blk pepper...what's your thoughts...............Thx ............ChefBillyB
     
  14. nicko

    nicko Founder of Cheftalk.com Staff Member

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    @ChefBillyB   Hey Billy what ratio did you use for this sausage? What type of fat?
     
  15. chefbillyb

    chefbillyb

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    Nicko, As you see there is a lot of fat in that gnd mixture, I used short ribs. I made this mixture some what like a hot dog, they were good, I would add some heat next time.....I would say the meat to fat ratio was 60-40.......30% is normal, these were a bit more...........take care, I hope your doing well...........Bill
     
  16. maryb

    maryb

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    Koko what plates are coming with the number 10? I use one for my small batches of breakfast sausage and italian sausage.
     
  17. french fries

    french fries

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    ChefBilly, those look amazing. I'm wondering which spices you used? It's surprising how your taster patty doesn't really look like ground beef but more like ground pork!!?? Maybe because of the high fat ratio... But either way it looks very tasty. Sausage-making is a brand new realm I've yet to discover. 
     
    Last edited: Dec 10, 2013
  18. chefbillyb

    chefbillyb

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    FF, ........I used 4 cloves of garlic minced, 1 tblsp Smoked Paprika, 1/4 tsp Cayenne pepper, 1 1/2 tblsp Kosher salt, 1 tblsp grd mustard, 1 tsp gnd coriander, 1/2 tsp blk pepper........about 1 1/4 to 1 1/2 cups of ice cold water

    The mix comes out like an emulsion with the ice water being added, it is sticky to the touch. When I did this, you could see the grd beef short ribs were separated like in pellets. This is because everything was kept real cold while processing. When I tasted the test patty, I felt the same are you, the look and texture was like a gnd pork...........I guess you could take this process, not put them in casings and change the spices a bit and have Country Beef breakfast patties....................take care...........Bill
     
  19. french fries

    french fries

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    Cool, thanks for the details... sounds really tasty. 
     
  20. chefbuba

    chefbuba

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    Bill, are you just using your K/A grinder or another machine? I have been thinking about this one.