Ingredients:

  • 3 lbs Beef Chuck Roast or Brisket (approx. 20-25% fat content)
  • 0.5 lb Beef Fat (Suet), finely chilled
  • 2 tbsp Kosher salt
  • 1 tbsp Coarsely ground black pepper
  • 1 tbsp Garlic powder
  • 2 tsp Smoked paprika
  • 1 tsp Dried marjoram or thyme
  • 1 tsp Red pepper flakes
  • 0.5 tsp Ground nutmeg
  • 0.5 cup Ice-cold beef bone broth or cold water
  • 1 tbsp Worcestershire sauce
  • Natural hog casings or collagen casings

Instructions:

  1. Cut the beef and fat into 1-inch cubes. Place on a baking sheet in the freezer for 30–45 minutes until the edges are firm to ensure a clean grind and prevent fat smearing.
  2. Using the coarse plate of your meat grinder, process the chilled beef and fat into a chilled stainless steel bowl set over ice.
  3. Evenly sprinkle the salt, black pepper, garlic powder, smoked paprika, herbs, red pepper flakes, and nutmeg over the ground meat. Mix for 1 minute to distribute.
  4. Add the ice-cold beef broth and Worcestershire sauce to the meat. Mix vigorously by hand or with a paddle attachment for 2–3 minutes until the mixture becomes tacky and emulsified.
  5. Fry a small test patty in a skillet until it reaches an internal temperature of 160°F (71°C) to verify seasoning levels.
  6. Form the mixture into 3-inch discs for patties, or load into a sausage stuffer to fill casings, twisting every 5–6 inches for links.
  7. Allow the sausages to rest in the refrigerator for at least 2 hours or overnight to let flavors meld and the casings dry for a better snap.
  8. Cook in a cast-iron skillet or grill over medium heat until the internal temperature reaches 160°F (71°C).