Juicy Homemade Beef Sausage

Beef sausage is a tasty and juicy meat dish! You can serve it with various sauces, sour cream, thick classic yogurt, a side dish of potatoes, pasta or cereals.
cook time: 5h
Lucas Halstead
Juicy Homemade Beef Sausage

Nutrition Facts (per serving)

317
Calories
27g
Fat
1g
Carbs
17g
Protein

Ingredients (4 portions)

Basic:

Garlic 2 clove
Salt to taste
Ground black pepper to taste
Beef 600 g
Vegetable oil 20 ml
Salo 150 g
Thyme, thyme 1.5 tsp
Guts (1 piece) 50 g

Recipe instructions

Step 1

Step 1
How to make beef sausages at home? Prepare the indicated products. Since sausage only made from beef tastes dry, it is imperative to use lard! Do not confuse it with beef fat — do not buy beef with fat, as the taste of beef fat has a specific rancid aroma. It is not recommended to use such a product when creating sausage!

Step 2

Step 2
Rinse the beef in water, trim off the films and veins, and remove the skin from the fat. Cut both meat and lard into medium cubes. Peel the garlic and rinse. If you want, you can add onions, peeled, washed and chopped, to the minced meat, but if you want to freeze the sausage in the intestines for the future, then adding onions is not recommended! Pass all the cuts through a meat grinder using a large or small mesh attachment.

Step 3

Step 3
Add dried thyme, salt and ground black pepper to the minced meat to taste. It is thyme that reveals the taste of beef in dishes. Mix all the minced sausage thoroughly and leave in the refrigerator for 2-4 hours.

Step 4

Step 4
Rinse the cleaned salted intestine both inside and outside. Pull it onto a special nozzle for stuffing sausages or onto the cut neck of a plastic bottle. Tie the free end of the intestine and pierce it with a needle so that as it is stuffed, air comes out.

Step 5

Step 5
Stuff the intestine with chilled minced meat, simultaneously piercing it with a needle in places where air accumulates. Do not stuff tightly, pressing the workpiece against the work surface. Tie off the end of the gut. If the product is packed tightly, it will immediately burst when boiled. Leave the workpiece at room temperature for about 15-20 minutes so that the minced meat inside it warms up — for boiling. To freeze — place the pieces in the freezer, placing them in a bag.

Step 6

Step 6
Place a circle of raw sausage in a saucepan or cauldron, fill with warm water and place the container on the stove, turning on the minimum heat. Bring to a boil and boil for about 10 minutes, making sure to pierce the entire length with a needle to release air and juice. Since it is beef sausage that produces a lot of foam during cooking, it is not recommended to bake or fry it immediately! Rinse the boiled sausage in water to remove any lumps of foam, and dry with napkins.

Step 7

Step 7
Heat vegetable oil in a frying pan, place a circle of boiled sausage in it.

Step 8

Step 8
Over medium heat, fry the workpiece until golden brown for about 5-7 minutes, turn over and repeat frying.

Step 9

Step 9
Serve the beef sausage hot along with fresh herbs, sauces, and side dishes.

Additional rubrics

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