All-beef Sausage Recipe

Chill everything

Put the ground beef and fat in the coldest part of the refrigerator or freezer for 20–30 minutes so they are very cold but not frozen solid. Chill the bowl(s), blades, and meat grinder parts (if using) in the refrigerator as well. Cold meat prevents smearing and helps the sausage bind.

If you are starting from whole muscle, cut beef and fat into 1–1½ inch cubes, then partially freeze until firm (about 45–60 minutes) before grinding. Keep meat cold throughout handling.

Grind the meat

Using a chilled meat grinder with a medium (3–5 mm) plate, grind the beef and fat together into a large chilled bowl. For a finer texture grind once through the medium plate, then again through a finer plate if desired. If you don't have a grinder, use very finely chopped meat from the butcher or pulse in a food processor in small batches, keeping everything cold.

Combine spices

In a separate small bowl, whisk together kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried oregano, ground coriander, crushed red pepper flakes, brown sugar, and Worcestershire sauce until evenly combined.

Sprinkle the spice mixture evenly over the ground meat in three additions, mixing briefly after each addition to distribute. Add the powdered milk (if using) sprinkled over the meat.

Add the ice water gradually while mixing. Use your hands or a stand mixer fitted with a paddle on low speed. Mix until the meat becomes tacky and slightly sticky (about 2–3 minutes total). Do not overmix to the point of heat generation; keep everything cold.

Cook a test patty

Form a small patty (~1–2 tablespoons) and pan-fry over medium heat until cooked through (about 2–3 minutes per side). Taste for seasoning and adjust salt, sweetness, or heat as needed by adding small amounts and re-mixing briefly (if you add more liquid seasoning, keep the total water similar).

Prepare casings (if using)

If using natural casings, rinse them thoroughly under cool water and soak in warm water for 30–60 minutes. Run water through the length of each casing to remove salt. Keep them moist in a bowl of water until ready to use. Fit your sausage stuffer or grinder attachment with the appropriate horn and slide the casing onto the stuffing tube, leaving a 4–6 inch tail.

Stuff or form sausages

Fill the stuffer hopper with the sausage mixture and feed into casings, controlling pressure so they fill evenly without air pockets. Twist into links at desired lengths (4–6 inches). If not using casings, form patties or logs of your desired size by hand, pressing firmly to remove air pockets.

Prick any visible air pockets with a pin. Refrigerate the stuffed sausages on a tray covered with plastic wrap for at least 2 hours to let flavors meld and the texture firm up. For best results, refrigerate overnight.

Cooking fresh sausages

To cook immediately, poach sausages gently in simmering water or broth (not boiling) until internal temperature reaches 160°F (71°C), about 10–15 minutes depending on size. Finish by searing in a hot skillet or on a grill for color and crust, about 1–2 minutes per side.

Storage

Fresh sausages will keep in the refrigerator for 2–3 days wrapped tightly or stored in an airtight container. For longer storage, freeze on a tray until solid, then transfer to freezer bags for up to 3 months. Thaw in the refrigerator before cooking.