How to make delicious, flavorful, chewy beef sausage like in a restaurant

How to make Beef Sausage

• 1

  Prepare the seasoning

  First, add 3 tablespoons of salt, 2 teaspoons of ground pepper, 2 teaspoons of garlic powder, 1 tablespoon of mustard powder, 1 teaspoon of paprika powder, 2 teaspoons of cayenne pepper, 1 tablespoon of turmeric powder into a bowl, and use a whisk to mix well. Add 3 tablespoons of milk powder and stir well to combine all the ingredients.

  

  
• 2

  Grind the beef

  After purchasing the beef, use a clean cloth or paper towel to wipe and absorb all the blood from the beef so that it is completely dry to avoid any unpleasant smell and do not wash with water to prevent affecting the quality of the sausage.

  Next, cut the beef into long pieces so that they fit into the meat grinder, feed each piece into the grinder until all the prepared meat is ground and placed into the bowl.

  

  

  
• 3

  Marinate the beef with spices

  Next, add the mixed spices into the bowl of ground beef, use your hands to mix well, then add 100ml of beef broth, and continue to knead until the beef absorbs the spices evenly.

  

  

  

  
• 4

  Grind the beef

  Add all the marinated beef back into the meat grinder and grind once more. Then, continue to mix the meat by hand until the beef becomes sticky and forms a homogeneous mass that can stick to your hands.

  

  
• 5

  Stuffing Sausage

  You prepare a sausage stuffer, put all the prepared ground beef into the meat container, and press tightly. Pull the pig intestine straight and wrap it around the nozzle, pushing all of the pig intestine into the casing outside the tube and tie the end of the intestine securely with a knot, then start stuffing the sausage.

  When stuffing the sausage, remember to keep the intestine tight to make the sausage denser and firmer, however, be careful to pull evenly; if you happen to pull the intestine slower than the machine, it will cause the pig intestine to break and the meat filling will spill out.

  When the sausage reaches the desired length, turn off the machine, twist the end of the sausage to segment it and continue until you run out of meat.

  After finishing the tail of the sausage, you should also tie a knot similar to the head.

  

  

  

  
• 6

  Grilling Sausages

  You burn the coals, place the lit coals into the grill to heat it to a temperature of 90 degrees Celsius with smoke rising; you should use a thermometer to measure the correct temperature.

  Place the stuffed sausages on the grill surface, then close the oven lid and grill for 2 hours.

  After that, use scissors to cut the sausages into individual pieces and wipe off the ash from the surface of the sausages with a cloth.

  Next, check the temperature again, add more coals if necessary to ensure the grill maintains 90 degrees Celsius, then continue to close the lid and grill the sausages for another 3.5 hours.

  During this time, you should check the grill temperature and add more coals to ensure the appropriate temperature.

  After 3.5 hours, take the sausages out and wipe off the ash on the sausages one more time, and you are done!

  

  

  

  
• 7

  Final Product

  The golden sausages with a shiny skin can be stored in the refrigerator for later use or can be given as a gift, which is also very classy!

  Sausages can be transformed into many dishes such as grilling or frying, served with bread or tacos according to your preference! After cooking, the sausages will be chewy and crispy, and you’ll feel the chewy meat inside and the juicy fat in your mouth, which is very delicious!