Dustin Dorsey
TVWBB Hall of Fame
Texas Hot Guts
I decided to revisit my sausage recipe. I called it Texas Beef Sausage in an earlier post but since I also put pork in it, I figure that's false advertising.
I general put my sausage recipes in percentages and use metric measurements. This allows me to easily scale a recipe up and down based on how much meat I have.
I use two kitchen scales.
The one on the left is just a standard kitchen scale. I use it to weigh my meat. I use the scale on the right because the one on the left isn't accurate enough to measure very small amounts of seasoning.
The scale on the right is an AWS-600 that can easily be found on amazon. I weigh the meat+fat and calculate all the other ingredients by percentages.
Here are the ingredients I use. If you'll notice I have some herbs in there. This is just me, being me. For a more authentic style sausage just omit them.
The recipe goes like this
6 parts beef
2 parts pork
1 part brisket fat
1.5% Kosher salt
1.5% Black pepper
0.25% Cure #1
0.05% Cayenne Pepper
0.05% Marjoram
0.05% Sage
10% Water
Here's my cubed up chuck roast, pork rib scraps and beef fat. Try to trim out any tough silverskin. It can wrap around your grinder blade and smear your fat.
Here's my worksheet. I put in some standard measurements for those of you that just will not use metric.
It goes like this for a 5 lb batch:
3lb 4oz Chuck Roast
1lb 2 oz Pork Rib Scraps
1/2 lb brisket fat
2tbsp Mortons Kosher Salt
4tbsp Coarse Black Pepper
3/4 tsp Cure#1
1/4 tsp Cayenne Pepper
1/2 tbsp Marjoram
1 tsp Sage
1 cup water
I season my meat and cover it and let it sit overnight. This gives the cure some time to work. The cure allows you to slow smoke the sausage if you choose, but it also makes the sausage taste better.
I grind the meat the next day using the large die on the Kitchen aid stand mixer attachement. This is meant to be a coarse sausage. The key to this is getting your meat very cold, but not quite frozen and put the parts of the attachment or grinder in the freezer to get them as cold as possible. This will help keep your fat from smearing.
Ground meat. After I grind the meat I hand mix the sausage with the water until it starts to get sticky. This caused by a protein in the pork and beef that binds the sausage together.
I use a 5lb dedicated LEM stuffer. I got tired of dealing with the kitchen aid one. You can get the casings from Amazon. I use Dewied hog casings. They come cased in salt. I soak them in water for about an hour and rinse them out with water a couple of times.
Stuffed casings. I have this little device that pokes small holes in the sausage. It helps get some air out of the casings.
I twist the sausages into small links and tie them off.
This batch I made for future cooks. I prefer to cook these at around 225 to 250 to an internal temperature of 160. You can go the slow smoking route but I find these come out great cooked at a higher temp on the smoker.
Products I used:
AWS-600 Scale https://www.amazon.com/exec/obidos/ASIN/B000O37TDO/tvwb-20
Casings https://www.amazon.com/exec/obidos/ASIN/B001RQOY94/tvwb-20
Sausage Pricker https://www.amazon.com/exec/obidos/ASIN/B002L82SAO/tvwb-20
Sausage Stuffer https://www.amazon.com/exec/obidos/ASIN/B01LWZ6AEI/tvwb-20
Meat Grinder Attachement https://www.amazon.com/exec/obidos/ASIN/B00004SGFH/tvwb-20
I decided to revisit my sausage recipe. I called it Texas Beef Sausage in an earlier post but since I also put pork in it, I figure that's false advertising.
I general put my sausage recipes in percentages and use metric measurements. This allows me to easily scale a recipe up and down based on how much meat I have.
I use two kitchen scales.
The one on the left is just a standard kitchen scale. I use it to weigh my meat. I use the scale on the right because the one on the left isn't accurate enough to measure very small amounts of seasoning.
The scale on the right is an AWS-600 that can easily be found on amazon. I weigh the meat+fat and calculate all the other ingredients by percentages.
Here are the ingredients I use. If you'll notice I have some herbs in there. This is just me, being me. For a more authentic style sausage just omit them.
The recipe goes like this
6 parts beef
2 parts pork
1 part brisket fat
1.5% Kosher salt
1.5% Black pepper
0.25% Cure #1
0.05% Cayenne Pepper
0.05% Marjoram
0.05% Sage
10% Water
Here's my cubed up chuck roast, pork rib scraps and beef fat. Try to trim out any tough silverskin. It can wrap around your grinder blade and smear your fat.
Here's my worksheet. I put in some standard measurements for those of you that just will not use metric.
It goes like this for a 5 lb batch:
3lb 4oz Chuck Roast
1lb 2 oz Pork Rib Scraps
1/2 lb brisket fat
2tbsp Mortons Kosher Salt
4tbsp Coarse Black Pepper
3/4 tsp Cure#1
1/4 tsp Cayenne Pepper
1/2 tbsp Marjoram
1 tsp Sage
1 cup water
I season my meat and cover it and let it sit overnight. This gives the cure some time to work. The cure allows you to slow smoke the sausage if you choose, but it also makes the sausage taste better.
I grind the meat the next day using the large die on the Kitchen aid stand mixer attachement. This is meant to be a coarse sausage. The key to this is getting your meat very cold, but not quite frozen and put the parts of the attachment or grinder in the freezer to get them as cold as possible. This will help keep your fat from smearing.
Ground meat. After I grind the meat I hand mix the sausage with the water until it starts to get sticky. This caused by a protein in the pork and beef that binds the sausage together.
I use a 5lb dedicated LEM stuffer. I got tired of dealing with the kitchen aid one. You can get the casings from Amazon. I use Dewied hog casings. They come cased in salt. I soak them in water for about an hour and rinse them out with water a couple of times.
Stuffed casings. I have this little device that pokes small holes in the sausage. It helps get some air out of the casings.
I twist the sausages into small links and tie them off.
This batch I made for future cooks. I prefer to cook these at around 225 to 250 to an internal temperature of 160. You can go the slow smoking route but I find these come out great cooked at a higher temp on the smoker.
Products I used:
AWS-600 Scale https://www.amazon.com/exec/obidos/ASIN/B000O37TDO/tvwb-20
Casings https://www.amazon.com/exec/obidos/ASIN/B001RQOY94/tvwb-20
Sausage Pricker https://www.amazon.com/exec/obidos/ASIN/B002L82SAO/tvwb-20
Sausage Stuffer https://www.amazon.com/exec/obidos/ASIN/B01LWZ6AEI/tvwb-20
Meat Grinder Attachement https://www.amazon.com/exec/obidos/ASIN/B00004SGFH/tvwb-20
Last edited:
Just to clarify, your percentages of cure/spice are as a percentage of the amount of meat, correct? So, 1000g of meat would get 15g of salt, 10g of pepper, etc?
