Beef sausages are one of the few things that make early mornings pleasurable. There is nothing more fulfilling than waking up to the magnificent aroma of sizzling sausages. If you want that person to be you, start by learning the recipe to make your own sausages at home to get to the next level of cooking.
Each step has its own significance, and every spice and vegetable you add plays a substantial role in the final flavor of the sausage. Here are 7 secret ways you can take your sausages up a notch and enhance that umami flavor
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Choose Quality Meat
The cut of meat plays a huge role in the overall flavor profile of the sausage. Traditionally, the perfect cut of beef is either beef chuck or the brisket end. These cuts have the best meat-to-fat ratio for binding of the batter.. Also, be sure to use fresh, farm-raised meat with medium marbling for tenderness. Cold meat will grind better.
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Select the Optimal Meat-to-Fat Ratio
As you don't want your beef sausages to turn out dry, keep the meat-to-fat ratio balanced. According to most chefs, 70% lean meat to 30% fat gives the best sausages with that succulent bite. If you increase the fat, the sausage will turn out greasy, and it will probably fall apart. If the beef is too lean, the sausage will come out tough and chewy, and we all know no one wants that.
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Season before you grind it
Based on the seasoning that you are using, you might even season at the first pass through the grinder, with basic spices and herbs. Let the second pass do a lot of the mixing for you. If your seasoning has whole pieces like crushed jalapeno, we would recommend adding your sausage seasoning at the end while adding your liquid, encapsulated citric acid, and high-temp cheese.
Once you have added all these seasonings, it is time to grind up that beef into a smooth, well-combined beef. Keep in mind not to overdo the mixing process, as it can alter the taste and make the beef sausages tough. Once ground, go in with your hands and mix so that the seasoning spreads evenly into the meat. The secret behind smooth mixing is keeping the meat cold. It helps retain texture and tenderize the meat.
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Fill and Twist
To guarantee quality in your stuffed sausage, when using a stuffer or piping bag to fill your casings, fill evenly and slowly to reduce air pockets. If you overstuff, your sausage will split, which can cause a big mess. You want your sausage to be filled firmly, but not too tightly.
Here comes the fun part, the tying and twisting of the beef sausages in a traditional way. This secures the meat inside the casing and gives it that iconic shape. What you don’t want is the sausage to burst when you cook. The secret to achieving a perfect twist is leaving enough space at uniform intervals to twist the sausage without tearing the edges. Now fasten off by tying the ends with sturdy butcher’s twine.
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Cooking Methods
It is important to prepare your beef sausages correctly for complete preservation. We opt for the method that helps us preserve the flavors of the meat. One way to do that is by cooking it in a preheated oven until it gets that iconic snap. To achieve a nice golden shell, leave a thumb's width gap between sausages and arrange them in a tray.
We want every bit of flavor to stay inside the sausage, so you should not poke the sausage before cooking. It dries out the sausage, and hence, the flavor depth is lost. The secret that causes your sausages to turn out tender and flavorful lies in letting them rest once it is fully cooked. Although this step seems like a stretch, it actually evens out the juices across the meat, adding another layer of flavor punch. You will see how perfect these beef sausages will end up.
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Smoking and Curing
Your aim in making beef sausages is to create a masterpiece that is packed with flavor and has a substantial shelf life. To achieve this, smoking it with different types of woods will add a layer of complexity. We would recommend that you keep in mind the temperature and humidity while you are smoking and curing your sausages. Like we said before, depending on how smoky you want it, the smoking and curing process may be anywhere from a few hours to weeks. You will also want to preserve the meat with a controlled cure of salt, sugar, and spices. This will cure the meat and will provide even more flavor.
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Storing and Serving
Now that you have made your finger-licking beef sausages, store them in a refrigerator. Remember to keep them in a container that is air-tight, so when you decide to have leftovers, they retain all the goodness. There is no limit to it now; put it on sandwiches, pasta, or salads, and it will level up the dish instantly.
Final Thought
Beef sausages are a traditional delicacy that elevate every dish they are put into. And what better way than to make them yourself with organic and fresh ingredients? It's not only about the quality but the next level of flavor bomb you create with premium quality ingredients that last up to weeks.
And if that feels quite overwhelming, say no more, because Fruitco has got you covered. With our extensive types of meat cuts and much more, we provide quality ingredients straight from the farm. Moreover, we have a dedicated selection of halal meats for a more inclusive experience. From organic fruits to lean beef sausages, we have all that you want under a single roof.