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Basic beef sausages
Basic beef sausages
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Prep Time:
135 minutes
Cook Time:
Total Time:
135 minutes
Explore the art of crafting homemade sausages for unlimited culinary creativity.
Ingredients:
  • 1kg beef chuck steak or 1kg regular beef mince
  • 35g (1/2 cup) fresh breadcrumbs or 60g (1/2 cup) finely ground rusks
  • 62.50 ml finely chopped fresh continental parsley
  • 50g (about 5-6) eschalots (French shallots) or 1/2 medium brown onion, finely chopped
  • 2 small garlic cloves, crushed
  • 3.60 gm salt
  • 1/2 tsp freshly ground black pepper
  • 2 90cm lengths thick natural sausage casings
Instructions:
  • To ensure your sausages are flavorful and juicy, start by choosing a cut like chuck steak with ample fat content. For homemade mince, cut the meat into 2.5cm pieces, removing any sinew, and process in batches in a food processor until coarsely minced. For store-bought mince, opt for regular grade with some fat for optimal results.
  • Combine the mince, breadcrumbs or rusks, parsley, eschalots or onion, garlic, salt, and pepper in a large bowl of ceramic, stainless steel, or glass. Breadcrumbs yield a lighter texture, while rusks are great for a yeast-free alternative. The salt enhances the sausage flavors. Mix with clean hands until well combined. Split mixture in half, transfer each portion to a bowl, cover, and refrigerate until needed.
  • Prepare the casings for stuffing by soaking them in a bowl filled with cold water for 1 hour. After soaking, locate the opening of each casing and rinse thoroughly with cold water to remove any excess salt. Check for any holes and trim as needed before proceeding with the stuffing process.
  • Slide a large (about 1.6cm diameter) round plastic piping nozzle (like Loyal brand for cake decorating) into a clean large piping bag (avoid metal nozzles to prevent tears). Gently slide the casing over the nozzle, leaving about 5cm loose at the end. Practice makes perfect with this simple technique.
  • Prepare a piping bag by filling one-quarter of a portion of the mince mixture. Seal the bag and gently squeeze the mixture into the casing, removing any air. Knot the end of the casing and continue filling until full. Repeat this process with the remaining mince mixture and casing, ensuring even filling. Remove any air pockets and chill in the fridge before further use.
  • To create sausage links, twist the filled casings at 12cm intervals into shorter lengths, starting from one end. Repeat with the rest of the sausage. Let them rest on a wire rack in the fridge, uncovered, overnight for the skin to dry. Once ready, store in the fridge or freezer as instructed.

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