Ingredients:

  • 3 lbs Beef Chuck Roast, cubed into 1-inch pieces
  • 1 lb Beef Suet or Fat Trimmings
  • 2 tbsp Kosher Salt
  • 1 tbsp Coarsely Ground Black Pepper
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 2 tsp Smoked Paprika
  • 1 tsp Dried Thyme
  • 1 tsp Red Pepper Flakes
  • 1/2 cup Ice-Cold Beef Broth
  • 1 tbsp Worcestershire Sauce
  • 10 feet Natural Hog Casings

Instructions:

  1. Place meat cubes, fat, and grinder parts in the freezer for 30–45 minutes until the edges are crunchy but not frozen solid.
  2. Pass the beef and fat through the coarse (8mm) grinding plate, ensuring an even distribution of fat and lean meat.
  3. Sprinkle the salt, pepper, garlic powder, onion powder, paprika, thyme, and red pepper flakes over the ground meat. Add the ice-cold beef broth and Worcestershire sauce.
  4. Mix the meat and seasonings vigorously by hand or in a stand mixer for 2–3 minutes until the mixture becomes tacky and develops a 'fuzzy' texture.
  5. Fry a small test patty in a skillet to check seasoning levels; adjust salt or pepper if necessary before stuffing.
  6. Rinse natural casings in lukewarm water to remove salt and flush water through the inside to check for leaks.
  7. Feed the meat mixture into the sausage stuffer and fill the casings until they are plump, ensuring there are no air pockets.
  8. Pinch and twist the long tube into 6-inch links, alternating the direction of the twists to prevent the links from unraveling.
  9. Refrigerate the sausages uncovered for at least 2 hours (the bloom) to let the casings dry and the flavors meld.
  10. Sear the sausages in a skillet over medium heat until the internal temperature reaches 160°F (71°C) and the casings are golden brown.