beef sausage recipe
The Best beef sausage recipe
The best part? It’s made with lean ground beef and just the right mix of spices, so it’s packed with protein without being overly greasy. I like to add a little garlic and onion for extra flavor, and sometimes I throw in some fresh herbs if I have them on hand. It’s a great way to control what goes into your food, especially if you’re trying to avoid preservatives or excess sodium. Plus, it freezes beautifully, so I always make a big batch and stash some for later. My husband loves it in his omelets, and the kids will eat it straight out of the pan if I let them. It’s one of those recipes that just makes life easier—and tastier.
Homemade Beef Sausage
A flavorful and juicy homemade beef sausage recipe with aromatic spices. Perfect for grilling, pan-frying, or baking, these sausages are a delicious addition to any meal.
🥘Ingredients
- 1 lb (450g) ground beef (20% fat)
- 1/2 lb (225g) ground pork (optional, for extra juiciness)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp dried sage
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne pepper (optional, for heat)
- 1/4 cup ice-cold water
- 1 tbsp olive oil (for cooking)
- Sausage buns or rolls
- Mustard or ketchup
- Grilled onions and peppers
👨🍳Directions
-
1
In a large mixing bowl, combine the ground beef, ground pork (if using), salt, black pepper, garlic powder, onion powder, smoked paprika, coriander, sage, nutmeg, and cayenne pepper. Mix gently with your hands to avoid overworking the meat. -
2
Add the ice-cold water to the meat mixture and combine thoroughly. This helps to keep the sausages juicy during cooking. -
3
If using a sausage stuffer or piping bag, fill it with the meat mixture and pipe into sausage casings (if available). Alternatively, shape the mixture into small patties or logs with your hands. -
4
Heat a skillet or grill pan over medium heat and add the olive oil. Cook the sausages for 4-5 minutes on each side, or until they reach an internal temperature of 160°F (71°C). -
5
Remove the sausages from the heat and let them rest for 5 minutes before serving. Serve in buns with your favorite toppings or alongside grilled vegetables.
🔧Equipment
- Large mixing bowl
- Meat grinder (optional, if grinding your own meat)
- Sausage stuffer or piping bag (optional)
- Skillet or grill pan
- Tongs
- Meat thermometer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Homemade Beef Sausage Works
❓ Frequently Asked Questions About Beef Sausage
1. What type of beef is best for making beef sausage?
For the best flavor and texture, use a mix of 80% lean beef (like chuck or round) and 20% fat (such as beef suet or brisket trimmings). The fat keeps the sausage juicy and tender. Avoid overly lean cuts, as they can make the sausage dry.
2. Can I make beef sausage without a meat grinder?
Yes! If you don’t have a meat grinder, you can hand-chop the beef into very small pieces or use a food processor in short pulses to avoid over-processing. Alternatively, ask your butcher to grind the meat for you with the right fat ratio.
3. What spices work best in beef sausage?
Classic beef sausage spices include salt, black pepper, garlic powder, onion powder, paprika, and fennel seeds. For a smoky twist, add smoked paprika or a pinch of cayenne for heat. Adjust seasonings to taste—start with 1 tsp of each per pound of meat and tweak as needed.
4. How long can I store homemade beef sausage?
– Fresh (uncooked): Store in the fridge for 1–2 days or freeze for up to 3 months.
– Cooked: Keep in the fridge for 3–4 days or freeze for 2–3 months.
– For longer storage, vacuum-seal the sausage before freezing to prevent freezer burn.
5. Can I bake or air-fry beef sausage instead of pan-frying?
Absolutely! For baking, preheat the oven to 375°F (190°C) and bake for 20–25 minutes, flipping halfway. For air-frying, cook at 375°F (190°C) for 10–12 minutes, shaking the basket halfway. Both methods work well—just ensure the internal temperature reaches 160°F (71°C).