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Beef or Lamb Sausage

By Mikhaila

Beef or Lamb Sausage

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


  • 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


  1. Grind your meat.
  2. Grind your meat once more and then refrigerate the contents for 30 min.
  3. 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. 
  4. 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.
  5. Tie up the last sausage with a knot once the meat mixture is all through the machine. 
  6. You've got sausages! Pretty simple. You can air fry or pan fry or grill these suckers.

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