Ingredients:

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 1/4 cup ice-cold beef broth
  • 1.5 tbsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes

Instructions:

  1. Place the mixing bowl and the ground beef in the freezer for 15 minutes to ensure the fat stays cold for proper emulsification.
  2. In a small bowl, whisk together the salt, black pepper, garlic powder, onion powder, smoked paprika, oregano, and red pepper flakes.
  3. Add the cold beef to the chilled mixing bowl and sprinkle the seasoning blend evenly over the meat.
  4. Pour in the ice-cold beef broth. Mix vigorously by hand or with a stand mixer paddle attachment for 2 minutes until the meat becomes tacky and develops a protein bind.
  5. Fry a small pinch of the mixture in a skillet to taste and adjust seasonings if necessary.
  6. Form the mixture into 3-inch round patties or stuff into casings to create links.
  7. Heat a heavy-duty cast iron skillet over medium-high heat. Sear the sausages until the exterior is caramelized and the internal temperature reaches 160°F (71°C).
  8. Remove from heat and let the sausages rest for 5 minutes before serving to retain internal juices.