Beef Sausage Recipe

Prep chill

Place mixing bowl and paddle or blade on which you will mix (stand mixer bowl or food processor bowl) into the refrigerator or freezer for 10–15 minutes so the equipment is cold; keep meat chilled.

If using casings: soak natural hog casings in warm water for 30 minutes, then flush them with water until clear and keep in a bowl of clean water in the refrigerator until ready to use.

Combine the ground beef and ground pork in the chilled bowl. Sprinkle the kosher salt over the meat and begin mixing by hand or with a paddle on low speed to distribute the salt evenly (about 1 minute).

Add the ice water, Worcestershire sauce, brown sugar, garlic powder, onion powder, sweet and smoked paprika, dried thyme, crushed red pepper flakes, and black pepper. Continue to mix on low to medium-low speed for 2–3 minutes until the mixture becomes tacky and cohesive. If mixing by hand, fold and press repeatedly until meat holds together.

Fold in the small dice of cold unsalted butter evenly through the meat to add juiciness. Mix just until incorporated (about 30 seconds).

Taste-safety step: Form a 1-inch patty and cook it in a skillet over medium heat until cooked through (about 2–3 minutes per side). Cool slightly and taste for seasoning. Adjust salt, pepper, or sugar now if needed, then incorporate any adjustments into the batch by mixing briefly.

For links with casings: Fit your sausage stuffer with the appropriate funnel. Keep the meat mixture cold. Feed the casing onto the stuffer tube and gently fill, avoiding large air pockets. Fill to a medium firmness, then twist into individual 4–5 inch links. Prick any large air bubbles with a sterile needle and re-twist as needed.

For patties or loose sausage (no casings): Shape the seasoned mixture into 8 even patties (about 3–4 oz each) or form into logs for slicing. Place formed patties on a tray, cover, and refrigerate at least 30 minutes to help them hold shape.

Heat a heavy skillet or grill over medium-high heat and add 1 tablespoon neutral oil. If cooking links, reduce heat to medium. Add sausages (links or patties) without overcrowding.

Cook patties 3–4 minutes per side until well browned and internal temperature reaches 160°F (71°C). For links, cook 10–12 minutes, turning frequently, until evenly browned and at least 160°F (71°C) inside. If using a grill, use indirect heat to avoid flare-ups and finish over medium heat.

If buns are being used, toast them cut-side down in the skillet for 30–60 seconds just before the sausages are finished.

Assemble: place sausage on bun or plate, top with mustard, sliced pickles, and sliced onions as desired. Serve hot.

Make-ahead & freezing: Uncooked patties or formed links freeze well for up to 3 months. Flash-freeze on a tray, then transfer to a sealed bag. Thaw in the refrigerator overnight before cooking.

Texture & fat: Using a mix of beef and pork gives a good balance of flavor and fat; aim for about 20% fat in the total meat for juicy sausages. If mixture feels dry, add up to 1–2 tablespoons more ice water.

Safety: Always keep meat and equipment cold during mixing to avoid smearing and ensure good texture. Cook sausage to 160°F (71°C) for food safety.

Casing alternative: If you prefer skinless sausages, form into patties or logs and skip the stuffing step. Brown logs in a skillet and finish in a 375°F (190°C) oven for 8–10 minutes if needed.