Sausage with Beef suggestions?

[BrianGSDTexoma]

Time to get some more practice in. Thinking maybe a sausage that has beef in it? Does not need to be all beef. Any suggestions? Will be doing a small batch as usually.

 

[tallbm]

Time to get some more practice in. Thinking maybe a sausage that has beef in it? Does not need to be all beef. Any suggestions? Will be doing a small batch as usually.

Have you done any of the Texas style smoked sausages yet, I can't remember how many different ones you've done so far? Most of our smoked sausage has beef in it so you may end up with a good frame of reference to shoot for.

I have done my TX Hot Link and then a Jalapeno and Cheese TX style one if you need inspiration for beef and pork sausage and something you may have had here. The Jalapeno and Cheese one has more simplistic ingredients and you could always omit the jalapeno and/or cheese :D

 

[BrianGSDTexoma]

Have you done any of the Texas style smoked sausages yet, I can't remember how many different ones you've done so far? Most of our smoked sausage has beef in it so you may end up with a good frame of reference to shoot for.

I only done about 2 that weren't catfish bait and that crawfish boudin.

I have done my TX Hot Link

Those sound pretty good.

 

[kelbro]

Most of mine has some beef. I do some sausage that is 1/3 beef and some sausage that is 2/3 beef. Make sure you have plenty of fat and make sure that you mix very well. Beef also 'fats out' and is 'done' at a higher temp than pork.

 

[tallbm]

I only done about 2 that weren't catfish bait and that crawfish boudin.


Those sound pretty good.

Here's the TX Hot Link recipe thread:

Featured - Texas Hot Link Sausage QView (Hot Gut)

So I believe I have nailed my Texas Hot Link (Hot Gut) Sausage recipe!!!! QView and then a ton of info. I've been working on this recipe to try and nail a true hot link sausage like the kind I've gotten in Texas. Texas style sausage usually has some beef in it, plus this sausage has the...

www.smokingmeatforums.com

You may not have any Fennel Seed or Ground Bay Leaf on hand but both are needed for this. If you have a magic bullet with the grinder blade or a spice grinder you can buy bay leaf and grind it yourself, just get plenty to grind.

Fennel Seed will likely have to be ordered off Amazon. Ground Coriander as well but this is used in a ton of sausages so it's not so special to just this sausage and will be used with a number of other sausages you attempt :D
I also order my ground Mustard online as it's easier to find in bulk and cheaper that way. Another seasoning many sausages ask for so you will get plenty of use out of it.

All the other seasonings you can likely pick up at your local grocery store :D


I basically nailed the Jalapeno and Cheese with the exception that it needed double the dried Jalapeno but the other flavors were right on. This is from my notes. You can feel free to omit the jalapeno and the cheese and you will get a fairly standard TX style smoked sausage. This is measurements per 1 pound/454gm of sausage meat:

Ingredient	1lbs in gm	Unit Wt
Meat (50/50 pork/beef, or more pork than beef)	454	gm
Water	1.5	floz
Black Pepper, course	2	gm
Jalapeno, dried	2	gm
Cayenne, ground	0.4	gm
Paprika, ground	1.9	gm
Garlic, granulated	2.5	gm
Kosher Salt 1.65% with cure and total weight	7.5	gm
Erythritol	3	gm
Mustard, ground	5	gm
Coriander, ground	0.5	gm
NDFM (NonFat Dry Milk)	4.5	gm
Onion, ground or gran	0.8	gm
Cheese, dried extra sharp cheddar	45.4	gm
Cure #1, 156ppm (cure#1/instacure #1/prague powder)	1.135	gm

If omitting the jalapeno and/or cheese I would probably increase the cayenne and black pepper some to get more kick that is lacking from the missing jalapeno.
I think if you wanted to sub out Jalapeno for Hatch chiles that would be a fun experiment and you may have a bunch of hatch chiles in the freezer. If not just omit jalapeno and cheese and up the other pepper components and I think you will have a good run for a sausage.

Finally, on either recipe you can sub Sugar for Erythritol but reduce the Sugar amount by 25%. It takes more Erythritol to equal the sweetness of Sugar so subbing in Sugar means you would want less than the amount of Erythritol added so reduce by 25% and you should be good.

I do all these sausages 80/20 meat to fat. I can more easily get my hands on pork fat so usually the 20% fat is all pork fat. Total the sausages do good if they are 50/50 beef to pork as long as you have 20% fat of some kind you will be fine even if your meat numbers are more beef or pork, just make sure you get the fat content right :D

Let me know if these seem doable :D

 

[BrianGSDTexoma]

Let me know if these seem doable :D

Thanks Carlo. I even have everything.

 

[tallbm]

Thanks Carlo. I even have everything.

Oh nice!!
That 2nd one is a pretty simple and "standard" style sausage for our area. To keep it simple omit the jalapeno and cheese and see if it comes out better than catfish bait :D