17st Beef Sausage Links Recipe

Sausage Links (makes ~12 links, 6–8 servings)

1. 1

   Prepare casings

   If using natural casings, place them in a bowl of warm water for 30 minutes to loosen and remove excess salt. Rinse the inside of each casing by running water through the length, then keep in fresh warm water until ready to stuff.

2. 2

   Chill equipment and meat

   Put the ground beef in the coldest part of your fridge or briefly in the freezer for 10–15 minutes so it’s firm but not frozen. Also chill the mixing bowl and grinder components (if using) to keep fat from smearing.

3. 3

   Combine seasonings and binders

   In a small bowl, whisk together the kosher salt, brown sugar, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, ground coriander, crushed red pepper flakes, Worcestershire sauce, and cure #1 (if using) until uniform.

4. 4

   Mix meat and seasonings

   Place the chilled ground beef in a large mixing bowl. Sprinkle the seasoning mixture evenly over the meat. Pour the ice water over the meat. Using clean hands or a sturdy spoon, mix the meat and seasonings thoroughly for 2–4 minutes until the mixture becomes tacky and cohesive. Do not overwork to the point of warming; keep everything cold.

5. 5

   Test flavor

   Fry a 1-inch patty in a skillet over medium-high heat for about 1 minute per side. Taste and adjust seasoning of the remaining mixture if needed (more salt, sugar, or pepper).

6. 6

   Prepare stuffing setup

   Fit your sausage stuffer or a sausage-stuffed attachment on a stand mixer or use a manual stuffer. Slide a soaked casing onto the funnel/nozzle, leaving a 6-inch overhang. Tie a knot at the far end of the casing or fold it closed. Keep the remainder of the casings submerged in warm water to prevent drying.

7. 7

   Stuff the sausages

   Feed the seasoned meat into the stuffer and gently fill the casing, applying steady pressure. Aim for a firm but not overstuffed casing—there should be no large air pockets. Once you’ve filled a length of casing (about 5–6 inches), twist the casing between links to form individual links. Alternate twist directions for each link to keep them closed. Continue until you’ve used all the mixture or casings.

8. 8

   Prick and rest

   Using a small needle or pin, prick any visible large air pockets along the links to release trapped air. Place the formed links on a tray, cover lightly with plastic wrap, and refrigerate for at least 2 hours or overnight to let flavors meld and the casings tighten.

9. 9

   Cook: pan-sear method

   Heat a large skillet or cast-iron pan over medium heat and add 1 tablespoon vegetable oil. Add sausage links in a single layer, leaving space between them. Cook undisturbed for 3–4 minutes to brown, then reduce heat to medium-low, cover loosely, and cook for another 6–8 minutes, turning occasionally, until internal temperature reaches 160°F (71°C). Remove and rest 5 minutes before serving.

10. 10

    Cook: grill method

    Preheat grill to medium (about 350–400°F / 175–200°C). Oil the grates lightly. Place sausages over indirect heat first for 6–8 minutes to cook through gently, turning occasionally. Finish over direct heat to char and crisp the casing, about 1–3 minutes per side, until internal temperature is 160°F (71°C). Rest 5 minutes before serving.

11. 11

    Storage

    Refrigerate cooked sausages in an airtight container for up to 4 days. Uncooked stuffed links will keep in the fridge 2 days; freeze for up to 3 months (wrap tightly). Thaw in the fridge before cooking.