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Beef, Tomato and onion sausages

Posted: Fri Feb 20, 2015 23:50
by markjass
Have checked MRI and other online sites without success. Anyone got a Beef, Tomato and Onion Sausage recipe that they are happy to share?

Posted: Sat Feb 21, 2015 08:25
by redzed
Now that is a tall order Mark! I've been studying all kinds of recipes, but have never run across anything like that. The closest thing that I could think of is that those are the base ingredients for my chili con carne! :lol: You're not just making this up are you? :shock:

Posted: Sat Feb 21, 2015 10:28
by BriCan
redzed wrote:Now that is a tall order Mark! I've been studying all kinds of recipes, but have never run across anything like that.
You are running with the wrong crowd redzed :wink:

The following is from a long time friend (who also frequencies this forum) Tomas De Montroig


Beef Tomato Sausage


3000 g minced beef
1000 g minced pork back fat or pork belly
520 ml red wine reduction/beef stock mixture
2.7 g ground thyme
3.5 g ground sage
3.5 g ground oregano
1.0 g parsley flakes
6.2 g onion powder
4.5 g garlic granules
53 g salt
19 g black pepper, med. ground
4.5 g ground ginger
tomato purée*


1. Reduce red wine (simmer on stove till reduced.)

2. Dissolve salt in liquid.

3. Then add spices to liquid and mix.

4. Add tomato puree. (See notes on making this in the notes field.)

5. Work meats together.

6. Work liquid mixture into meat until mixed.

7. Form into cylinders (like hot dogs).

8. Lightly coat in flour and fry.

About tomato purée. This depends on where you are and what you mean by the term. In the UK, tomato purée most often refers to what is called tomato paste in the US. Tomato purée in the US is about half the concentration of tomato paste. I'm estimating about 132 ml tomato purée (US) for the quantity in this recipe (about 33 ml/kg of meat block) or about 16 ml of tomato paste combined with 16 ml of water per kg of meat block.

Reduce the 520 ml wine by 2/3 and then use beef stock to top back up to 520ml.

Source: Tom McDonald

Posted: Sun Feb 22, 2015 00:33
by redzed
BriCan wrote:You are running with the wrong crowd redzed :wink:
Yeah, who would of thought? :shock: I think that my father, a Polish butcher, would have chased you out of his shop if you came in and asked for a sausage made with tomatoes and onions. :lol:

Thanks for the recipe!

Posted: Thu Feb 26, 2015 05:45
by markjass
This is a really nice recipe, very nice. Thank you. I made a kg of this and 1 kg of a pure beef sausage (I eat pork others don't and used lamb casings).


1 kg ground brisket (bought a 7 kg brisket)
75g rusk
125ml passata
12 g of salt
Half an onion, very finely chopped
2.0 g. fine ground black pepper
3.0 g. ground thyme
1/2 tspn. sugar
2 m of lamb casing


Soak the casings for at least an hour and washed inside and out.

Grind the Beef

Over medium-high heat, slightly pan fry the onions in a non-stick skillet, adding a tablespoon of water. Stir the onions until the water has cooked away. Allow the onions to cool. (They should be barely translucent).

When the onions have returned to room temperature, add all the remaining ingredients to the meat and mix.

Re grind the mix

Stuff the casings with the mix


There is need to add any liquid as the passata takes care of that.

I had thought of sundried tomatoes and and a bit of the oil they came in, but I wanted an even distributed tomato flavour.

I used the rusk to attain the texture I wanted and also as a method of holding onto the juices as 100% beef sausages can be very dry.

Regrinding the mix is a method suggested to me by a butcher called Robert when using rusk.

The lower salt content was because of the salt in the passata. I normally use 15-16 g of salt per kg of meat. If you use more salt than that you may want to increase the salt content (fry and try before you stuff).

The onion method is from Chuckwagon`s "Outlaw`s Onion Sausage"

The rest of the brisket is being brined for corned beef (another posting) and I am going to smoke some at a later date.

Posted: Sat Feb 28, 2015 01:00
by Pete
Sounds tasty BriCan, are they stuffed into casings, the desc. doesn't quite say.

Markjass, did you have any trouble with the casings splitting on cooking with the tomato inclusive recipe, I ask as a commercial pre mix I used 20 yrs with tomato/onion was very bad for splitting the lamb casings, wondered how yours went ?

Posted: Sat Feb 28, 2015 07:56
by BriCan
Pete wrote:Sounds tasty BriCan, are they stuffed into casings, the desc. doesn't quite say
Do in 29/32mm hog casings ... for dinner or supper or 28mm sheep casings for brecky :wink: