AMERICAN BEEF SAUSAGE
- 1h 0mPrep Time
- 3h Cook Time
- 7h Ready In
Homemade beef sausage made from a blend of flank, top round, and chuck shoulder with beef fat, seasoned with thyme, parsley, and garlic, then smoked over hickory chips.
Ingredients
- beef or hog casing soaked in warm water for 1 hour
- 1/4 lbs beef flank
- 1/4 lbs beef top round
- 1/4 lbs beef chuck shoulder
- 1/4 lbs beef fat
- 1 1/2 tsp curing salt
- 3/4 tsp freshly ground black pepper
- 1 tbsp fresh thyme finely chopped
- 1/2 tbsp fresh parsley finely chopped
- 1/2 tbsp garlic finely chopped
- Hickory wood chips
Nutrition (per serving, estimated)
Estimated based off 5 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 130 mg
- Iron: 5.02 mg
- Magnesium: 58.8 mg
- Phosphorus: 259 mg
- Potassium: 571 mg
- Zinc: 4.79 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 lbs beef flank
- 1/4 lbs beef top round
- 1/4 lbs beef chuck shoulder
- 1/4 lbs beef fat
- 1 1/2 tsp curing salt
- 3/4 tsp freshly ground black pepper
- Hickory wood chips
Prepare
- beef or hog casing, soaked in warm water for 1 hour
- 1 tbsp fresh thyme, finely chopped
- 1/2 tbsp fresh parsley, finely chopped
- 1/2 tbsp garlic, finely chopped
Let's Cook
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Step 1.
Soak 6 feet of beef or hog casing in warm water for 1 hour.
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Step 2.
Cut 4 ounces beef flank, 4 ounces beef top round, 4 ounces beef chuck shoulder, and 4 ounces beef fat into 1-inch chunks.
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Step 3.
Process the meat and fat chunks through a sausage maker fitted with the large grinder attachment.
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Step 4.
Gently mix the ground meat with 1½ teaspoons curing salt, ¾ teaspoon black pepper, 1 tablespoon chopped fresh thyme, ½ tablespoon chopped fresh parsley, and ½ tablespoon chopped garlic. Be careful not to mash or tear the meat and fat chunks.
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Step 5.
Attach the wet casing to the tubing attachment of the sausage maker. Tie a knot in the end of the casing and poke a small hole at the end to release air.
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Step 6.
Feed the meat mixture through the sausage maker into the casing, letting it form a coil. Leave about 1 foot of unfilled casing before cutting it from the machine.
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Step 7.
Smooth and shape the filled casing so the diameter is even throughout the coil. Every 6 inches, twist the coil several times to create links. When the entire coil is shaped and linked, knot the end and cut off the excess unfilled casing.
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Step 8.
Prepare a smoker according to manufacturer's instructions. Smoke the sausages over hickory chips at 170°F for 3 hours, or until the internal temperature reaches 160°F.
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Step 9.
Remove sausages from the smoker and place them in a bowl of very cold water to stop the cooking. Once cool enough to handle, hang the sausages on a rack or hooks to air-dry in a dry, cool indoor environment for 2 to 3 hours.
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Step 10.
Wrap the completely cooled sausages together in parchment paper and store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Before serving, heat the sausages using one of the cooking methods.