Beef or Lamb Sausage
A Beek or Lamb Sausage recipe that's juicy, tasty and so easy to make!
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 hour 15 minutes
Ingredients
- 2lb chuck roast
- 1lb of fat trimmings (you want a 2:1 ratio of lean meat to fat for any sausages you make)
- 1 tbsp of salt
- Meat grinder (if you plan to grind a lot of meat then investing in a high quality machine might make sense, but a KitchenAid attachment works well. Make sure you have a sausage attachment, long skinny cone-like shape)
- All natural lamb casings
Instructions
- Grind your meat.
- Grind your meat once more and then refrigerate the contents for 30 min.
- While you're letting the meat cool in the fridge, get out your casing and put it in a bowl with cool water. Let it sit in the water for that same 30 min or so. Toward the end of the 30 min, move the casing around a little bit to loosen it up but make sure not to tear anything.
- Now use the sausage attachment to fill the casing with your meat by sending it through the grinder again. Twist off (just twist - don't cut or anything. You'll have a chain of sausages at the end) each sausage should be about 6 inches.
- Tie up the last sausage with a knot once the meat mixture is all through the machine.
- You've got sausages! Pretty simple. You can air fry or pan fry or grill these suckers.
