Texas Style Beef Sausage and Ribs w/qview

[bmudd14474]

Wanted to try to make some fresh Texas Style Sausage.

Got 10lbs of course ground beef from a new store. Turns out it was fine ground that they ran thru a course plate. This messes things up later on.

Used salt, pepper, cayenne, paprika, garlic, and corn starch for a binder.

Mixed and stuffed

Cooking up with ribs 2 days later. Ribs were already foiled at this point.

Sausage done.

You can see the fat rendered out alot which is when I realized the beef wasn't course ground.

Here it is cut when I confirmed it was fine ground

Had very good flavor but isn't 100% there yet but consistency was like a meatloaf and not a good beef sausage.

Here are the 4 racks of ribs. Didn't sauce these. Just removed from the foil and let it setup.

Thanks for looking.

 

[jcam222]

I'd still devour two or three!!

 

[JLeonard]

Yeah....I'd have to help ya get rid of them! Ribs look good.

Jim

 

[SmokinEdge]

Well hell that’s just crappy from a butcher. In the end though that looks great Brian. It all ate well I’m sure.

 

[Schwarzwald Metzger]

Wanted to try to make some fresh Texas Style Sausage.

Got 10lbs of course ground beef from a new store. Turns out it was fine ground that they ran thru a course plate. This messes things up later on.

Used salt, pepper, cayenne, paprika, garlic, and corn starch for a binder.

Mixed and stuffed

View attachment 677710

Cooking up with ribs 2 days later. Ribs were already foiled at this point.

View attachment 677709

Sausage done.

View attachment 677708

You can see the fat rendered out alot which is when I realized the beef wasn't course ground.

Here it is cut when I confirmed it was fine ground


View attachment 677707

Had very good flavor but isn't 100% there yet but consistency was like a meatloaf and not a good beef sausage.

Here are the 4 racks of ribs. Didn't sauce these. Just removed from the foil and let it setup.

View attachment 677706


Thanks for looking.

In my experience, if you didn't keep the ground meat below 35 throughout grinding and mixing, you get crumbles. Binders like High heat non fat dry milk do help and make sausage making a bit more forgiving.

It still looks absolutely outstanding man.

 

[bmudd14474]

In my experience, if you didn't keep the ground meat below 35 throughout grinding and mixing, you get crumbles. Binders like High heat non fat dry milk do help and make sausage making a bit more forgiving.

It still looks absolutely outstanding man.

Normally I grind myself but I couldn't find my 10mm plate. Its here somewhere just haven't seen it since we moved so I didn't want to buy another one. After this experience it will be well worth buying it.

Ill post when I do it again with the results.

 

[Schwarzwald Metzger]

Normally I grind myself but I couldn't find my 10mm plate. Its here somewhere just haven't seen it since we moved so I didn't want to buy another one. After this experience it will be well worth buying it.

Ill post when I do it again with the results.

Been there brother.

 

[Schwarzwald Metzger]

Normally I grind myself but I couldn't find my 10mm plate. Its here somewhere just haven't seen it since we moved so I didn't want to buy another one. After this experience it will be well worth buying it.

Ill post when I do it again with the results.

Great job in stuffing though!

 

[DRKsmoking]

Looks good Brian, I would chew up a few of those for you, and follow them with a couple ribs.

I have not heard of using corn starch for a binder, do you like it better ?

David

 

[smokerjim]

Looks good,

 

[Dustin Dorsey]

I tend to use a 6mm plate for beef sausage and it works fine.

 

[bmudd14474]

I tend to use a 6mm plate for beef sausage and it works fine.

I think they ran this stuff thru a 3.5mm plate and that is why the consistency was what it was.

I have a watched a few videos on youtube one from Chud BBQ and he did a 10mm and I like the look of the texture when he was done. Ill try 10mm next time and if I don't like it ill go to 6mm.

 

[Dustin Dorsey]

I'm not sure why I keep going back to the 6mm. If I have a 10mm I may give that as shot. I'm a fan of the Chud videos as well.

 

[tx smoker]

The seasoning profile sounds like it'd make a great sausage. Clearly though, the texture was off but still, it should make for some pretty good eating. Very sorry to hear it wasn't up to expectations though.

Robert

 

[Dustin Dorsey]

I've eaten beef sausages at bbq joints all over Texas and you'll find them sometimes with that more crumbly texture and greasy, and they still are damn good.