Housemade Hot Beef Sausage Recipe
Make Housemade Hot Beef Sausage Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage Mixture
For Cooking & Serving
Method
Sausage Mixture
- 1
Toast and prepare spices
In a small dry skillet over medium heat, toast the fennel seeds for 1–2 minutes until fragrant. Coarsely crush them with a mortar and pestle or the back of a spoon. Mix toasted fennel, paprika, hot paprika/cayenne, garlic powder, onion powder, dry mustard, crushed red pepper flakes, brown sugar, salt and pepper in a small bowl and set aside.
- 2
Keep beef cold
Trim excess sinew from the ground beef if needed and chill the meat in the coldest part of the refrigerator for 20–30 minutes. Cold meat binds better and produces a good sausage texture.
- 3
Combine meat and seasonings
Place chilled ground beef in a large bowl. Sprinkle the prepared spice blend evenly over the meat. Add red wine vinegar, Worcestershire sauce, and the ice water. Using clean hands or a sturdy spoon, mix thoroughly for 2–3 minutes until the mixture is sticky and cohesive (do not overwork to avoid toughness).
- 4
- 5
Prepare casings and stuff
If using natural hog casings, rinse them thoroughly under running water and run water through them to remove salt. Fit a sausage stuffer or the large funnel attachment of a stand mixer with the casing and thread the casing onto the tube, leaving a 6-inch tail. Fill the stuffer with the sausage mixture and gently stuff casings, being careful not to overfill. Aim for sausages about 5–6 inches long. Twist into links every 5–6 inches and use a pin to prick any trapped air pockets. If you prefer skinless links, form by hand into logs.
- 6
Rest the sausages
Place stuffed sausages on a tray, cover loosely with plastic wrap, and refrigerate for at least 2 hours or overnight to let flavors meld and the casings firm up.
For Cooking & Serving
- 7
Cook sausages — poach then sear (recommended)
To cook evenly and avoid burst casings, simmer sausages gently before searing. Place sausages in a large saucepan or skillet and add just enough water to come halfway up the sausages. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer for 10–12 minutes until internal temperature reaches 150°F (66°C). Remove sausages and pat dry.
- 8
Sear for color and flavor
Heat vegetable oil in a heavy skillet over medium-high heat. Add sausages and sear on all sides 1–2 minutes per side until nicely browned. Remove and rest 2–3 minutes.
- 9
Sauté onions and peppers (optional)
In the same skillet, add the sliced onion and bell pepper. Sauté over medium heat with a pinch of salt until softened and caramelized, about 6–8 minutes. If desired, deglaze the pan with a splash (about 1 tablespoon) of red wine vinegar or water to lift flavorful browned bits.
- 10
- 11
Storage and reheating
Cooked sausages keep in the refrigerator for up to 4 days or can be frozen for up to 3 months. Reheat gently in a skillet over medium-low heat or in a 350°F (175°C) oven until warmed through to avoid drying out.