Recipe request

[magnum3672]

Hey, I have a few questions for ya'll.

So the standard smoked beef sausage that is made by the big sausage companies (like hillshire farms etc) taste pretty okay and I was wondering if any of you knew a recipe to mimic that flavor that I could use to make a bulk sausage with. I want my own home-made stuff so I know what goes in it and I'm throwing around the idea of using it to make a Fatty (not sure if I should ask them on that board about it too).

Anyways, if you guys would help me plan it out I would LOVE to share some q-view with you!

Thanks!

 

[diggingdogfarm]

In most beef sausage, mustard is the predominate spice.
The following recipe may be a good place to start, It's adapted from Bruce Aidells' recipe book "Complete Sausage Book" ISBN-13: 978-1-58008-159-7:

Smoked Beef Sausage

3 pounds (1362 g ) lean beef chuck
1 1/4 pounds (568 g) fatty beef, such as short ribs or plate
1/4 pound (114 g) beef suet or other firm beef fat
1/2 cup (112 g) water
2 tablespoons (20 g) whole yellow mustard seeds
2 tablespoons (20 g) minced garlic
1 tablespoon (6.5 g) coarsely ground black pepper
5 teaspoons (30 g) kosher salt
2 teaspoons (10 g) sugar
2 teaspoons (3.5 g) ground coriander
1 teaspoon (2 g) dry mustard
Pinch of ground allspice (0.1 g)
Pinch of ground bay leaves (0.1 g)
Pinch of ground cloves (0.1 g)
1 teaspoon (6 g) curing salt (#1)
1/2 cup ice water (120 ml)

Grind meats with 3/8” (10 mm) plate.
Mix all ingredients adding water.
Stuff into beef middles or fibrous synthetic casings 40 - 60 mm and form 12” (30 cm) long links.
Hang at room temperature for 1-2 hours.
Apply hot smoke for 110-130 min until casings develop brown color with a red tint.
In the last stage of smoking the sausage is baked at 167-194º F (75-90º C) until internal meat temperature is 68-70º C (154-158º F).
Shower with cold water for about 5 min, then let it cool down.
Store in refrigerator.



~Martin

 

[shoneyboy]

 Sounds great.....

 

[johnnie walker]

That does sound good, Martin! Thanks.