Brisket Sausage Recipe
Seared brisket sausage, roasted red pepper and red onion.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sausage Ingredients
Roasted Vegetables Ingredients
Method
Making the Sausage
- 1
Prepare the Meat
Cut the brisket and pork fatback into small chunks (about 1-inch pieces) and place them in a large mixing bowl.
- 2
Blend the Ingredients
Add the garlic, kosher salt, black pepper, paprika, cayenne pepper, and ice water to the bowl. Mix well until everything is evenly distributed.
- 3
Grind the Mixture
Using a meat grinder, grind the mixture together. For a finer texture, you can grind it twice.
- 4
Stuff the Casings
Rinse the sausage casings in cold water. Using a sausage stuffer, fill the casings with the sausage mixture, being careful not to overstuff. Tie the ends securely.
- 5
Cook the Sausages
In a skillet over medium-high heat, sear the sausage links on all sides until browned, about 8-10 minutes.
Roasting the Vegetables
- 6
Prepare the Vegetables
Preheat the oven to 400°F (200°C). Cut the red bell peppers in half, remove seeds and membranes, and slice the red onion into wedges.
- 7
Season and Roast
Toss the bell peppers and red onion with olive oil, salt, and black pepper. Place them on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly charred.
