Hi Members,
I have been asked by a friend of mine to make beef sausages for him. Due to religious restrictions I can't even add pork back fat.
Do members have any good recipes available. I also like to smoke a few for him as well.
What cut of meat is the best suitable.
At the moment here in Brisbane, full quality rumps are for sale at $ 5.99 kg with some nice hard white fat on them. Any suggestions?
Thank you.
Best Regards,
Jan.
Beef Sausage
Beef Sausage
Last edited by crustyo44 on Wed Apr 25, 2012 02:37, edited 1 time in total.
Jan , This is from our companion website:
Making Sausage
Sausage Types
Sausages by Country
Sausage Recipes
Hams & Meats
Fish
Poultry & Game
Meat Smoking
Barbecue
Smoke Houses
Food Preserving
Kosher Beef Sausage
Kosher Beef Sausage
Meats
Metric
US
beef, beef trimmings,
750 g
1.65 lb.
brisket fat
250 g
0.55 lb.
Ingredients per 1000g (1 kg) of meat
salt
18 g
3 tsp.
Cure #1
2.5 g
1/2 tsp.
pepper
2.0 g
1 tsp.
paprika
2.0 g
1 tsp.
garlic
3.5 g
1 clove
cold water
60 ml
1/4 cup
Instructions
1. Grind meats with 3/8" (10 mm) plate.
2. Mix all ingredients adding water.
3. Stuff into beef middles or fibrous synthetic casings 40 - 60 mm and form 12" (30 cm) long links.
4. Hang at room temperature for 1-2 hours.
5. Apply hot smoke for 110-130 min until casings develop brown color with a red tint.
6. In the last stage of smoking the sausage is baked at 167-194º F (75-90º C) until internal meat temperature is 68-70º C (154-158º F).
7. Shower with cold water for about 5 min, then let it cool down.
8. Store in refrigerator.
http://wedlinydomowe.pl/en/index.php?c=5
Making Sausage
Sausage Types
Sausages by Country
Sausage Recipes
Hams & Meats
Fish
Poultry & Game
Meat Smoking
Barbecue
Smoke Houses
Food Preserving
Kosher Beef Sausage
Kosher Beef Sausage
Meats
Metric
US
beef, beef trimmings,
750 g
1.65 lb.
brisket fat
250 g
0.55 lb.
Ingredients per 1000g (1 kg) of meat
salt
18 g
3 tsp.
Cure #1
2.5 g
1/2 tsp.
pepper
2.0 g
1 tsp.
paprika
2.0 g
1 tsp.
garlic
3.5 g
1 clove
cold water
60 ml
1/4 cup
Instructions
1. Grind meats with 3/8" (10 mm) plate.
2. Mix all ingredients adding water.
3. Stuff into beef middles or fibrous synthetic casings 40 - 60 mm and form 12" (30 cm) long links.
4. Hang at room temperature for 1-2 hours.
5. Apply hot smoke for 110-130 min until casings develop brown color with a red tint.
6. In the last stage of smoking the sausage is baked at 167-194º F (75-90º C) until internal meat temperature is 68-70º C (154-158º F).
7. Shower with cold water for about 5 min, then let it cool down.
8. Store in refrigerator.
http://wedlinydomowe.pl/en/index.php?c=5
Last edited by ssorllih on Thu Apr 12, 2012 08:18, edited 2 times in total.
Ross- tightwad home cook
Also from http://www.wedlinydomowe.com
Kosher Sausage With Oil
Ingredients per 1000g (1 kg) of Beef meat
salt 18 g 3 tsp.
pepper 4.0 g 2 tsp.
garlic 3.5 g 1 clove
marjoram 2.0 g 1 tsp.
olive oil 112 g 1/2 cup
cold water 60 ml 1/4 cup
Instructions
Grind beef with 1/8" plate.
Add cold water and all other ingredients and mix everything well together. Add oil and mix everything together.
Stuff mixture into 32-36 mm hog casings.
Stuff mixture into 32-36 mm hog casings.
Poach in water before serving. Poaching means placing sausage in water and simmering at 164° F (73° C) until sausage reaches inside temperature of 154 - 158° F (68 - 70° C) which will take approximately 25 - 35 min. Staying within these temperatures produces a sausage that is juicy and has a great flavor.
Notes
You can finish with step #3, which will produce a fresh sausage that must be fully cooked before serving.
You can smoke and cook the sausage. Use a regular olive or vegetable oil. Don`t go much higher than 10-11% otherwise the taste of the sausage might suffer.
A food processor may be used to chop and mix everything together which will result in the emulsified sausage type.Link
Kosher Sausage With Oil
Ingredients per 1000g (1 kg) of Beef meat
salt 18 g 3 tsp.
pepper 4.0 g 2 tsp.
garlic 3.5 g 1 clove
marjoram 2.0 g 1 tsp.
olive oil 112 g 1/2 cup
cold water 60 ml 1/4 cup
Instructions
Grind beef with 1/8" plate.
Add cold water and all other ingredients and mix everything well together. Add oil and mix everything together.
Stuff mixture into 32-36 mm hog casings.
Stuff mixture into 32-36 mm hog casings.
Poach in water before serving. Poaching means placing sausage in water and simmering at 164° F (73° C) until sausage reaches inside temperature of 154 - 158° F (68 - 70° C) which will take approximately 25 - 35 min. Staying within these temperatures produces a sausage that is juicy and has a great flavor.
Notes
You can finish with step #3, which will produce a fresh sausage that must be fully cooked before serving.
You can smoke and cook the sausage. Use a regular olive or vegetable oil. Don`t go much higher than 10-11% otherwise the taste of the sausage might suffer.
A food processor may be used to chop and mix everything together which will result in the emulsified sausage type.Link
Dick
Never quit learning!
Never quit learning!
-
Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hi Crusty,
Our pal Stan Marianski has published a terrific recipe for Kosher Beef Sausage on page 296 of his new publication, "Making Healthy Sausages". He`s also got another all-beef sausage recipe with jalapeno on page 185.
I have posted my recipe with marjoram for "Brandin` Iron Brats" at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5737
All three of these recipes use emulsified vegetable oil instead of pork fat, making them all-beef (kosher) sausages. Hope this helps ol` pard.
Best Wishes,
Chuckwagon
Our pal Stan Marianski has published a terrific recipe for Kosher Beef Sausage on page 296 of his new publication, "Making Healthy Sausages". He`s also got another all-beef sausage recipe with jalapeno on page 185.
I have posted my recipe with marjoram for "Brandin` Iron Brats" at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5737
All three of these recipes use emulsified vegetable oil instead of pork fat, making them all-beef (kosher) sausages. Hope this helps ol` pard.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! 
-
Baconologist
- Passionate
- Posts: 385
- Joined: Fri Apr 06, 2012 00:37
- Location: Oxford, New Jersey
