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)
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. www.facebook.com/pages/Goodricks-Meats/141659255863586
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" http://wedlinydomowe.pl/en/viewtopic.php?t=6787
The rest of the brisket is being brined for corned beef (another posting) and I am going to smoke some at a later date.