Made from scratch homemade Beef sausages

Stay in charge of your ingredients and make clean sausages at home.

Here's a great sausage recipe that you can make right in your own kitchen! They have the deliciousness, moisture and soft texture you’d expect in a professional gourmet sausage but you control exactly what goes in them! They are an all-round, family friendly BBQ snag that is lightly seasoned with sage, ground ginger and white pepper. Beef is also a great alternative if you are trying to stay away from pork or would just like to try something new.

This recipe is based on a traditional British style beef sausage and includes a portion of grain filler (rusk). Including a small portion of filler helps to create soft spacing between the meat fibres so the sausages don’t cook up too chewy or dry.

Breadcrumbs are a common sausage filler but, because we would like our homemade sausages gluten-free (and free from preservative that may be in gluten-free crumb) we have used a small amount of freshly cooked rice - and it works a treat. The cooked rice absorbs the seasoning and fats as they smelt into, and blend with, the beef during the cooking processes. 

Generally, sausages require a little bit of liquid to help bind the meat however, because cooked rice retains water, adding liquid is not necessary in this method. It is important to use well drained rice where the individual grains of rice are intact and not gluggy. Cooking rice with the absorption method is best. We explain how in the method.

PALEO OPTION

If you would like a pure beef and grain-free homemade sausage, simply leave out the cooked rice and add 3 tablespoons of red wine or red wine vinegar instead.

Before you begin check out our tips for making fantastic sausages.

INGREDIENTS

2 kg (4 pounds) of beef flank (brisket) or chuck with approx. 80% lean meat and 20% fat
3 teaspoons (12 grams) garlic powder
1 ½ tablespoons (35 grams) salt
2 teaspoons (8 grams) white pepper
1 heaped teaspoon of dried sage
1 ½ teaspoons (6 grams) of ground ginger
¾ cup (150 grams) long grain rice such as Jasmine
1 ¼ cups water (to cook rice) or enough to cover rice by 10 mm 

METHOD

1.   Chop the beef into 5cm chunks and place in a large mixing bowl
2.   Measure out the seasoning
3.   Sprinkle the seasoning over the chopped beef and turn with your hands to coat
4.   Place the seasoned beef into the freezer to chill while cooking the rice.
5.   Add the rice to a saucepan. Rinse thoroughly 3 times to remove as much starch from the rice as you can, then drain.

6.   Add one and a quarter cups of water to the saucepan, or just enough water to cover the rice by approx. 10 mm.
7.   Put the lid on the saucepan.
8.   On the stove top, bring the rice to a gentle simmer and cook with the lid on for 5 mins. It is preferable that the rice is slightly under-cooked than over-cooked and soggy. Turn the heat off but leave the lid on for another few minutes to absorb the remaining moisture. Note: Watery rice may cause the sausage skin to split due to trapped steam building up when cooking.
9.   Turn the rice out onto a plate to cool. Place it in the fridge to speed it along if you like.
10.  Set up your Luvele meat grinder on an even surface, then place the 8mm cutting plate into the grinder head.
11. Take the beef out of the freezer. Set half of the beef onto the mincer tray. Grind on full power mode, pushing the seasoned beef pieces through the mincer with the food pusher. Grind all of the beef into another large dish.

12. Place the minced beef back into the freezer.
13. When the rice is cold, add it to the beef mince and knead through with your hands.
14. Fit the 6 mm cutting plate into the grinder head.
15. Push the beef and rice mixture through the grinder a second time.
16. Place the mince back in the freezer until you are ready to begin making sausages.  
17. Soak the casings in cool water for about five minutes to remove the preserving salt (see this post for tips on preparing casing)
18. Remove the cutting plate and attach the medium sausage nozzle. 
19. Carefully slide the sausage casing on to the nozzle.
20. Place the beef mixture on to the mincer tray then push through just until the mixture reaches the end of the sausage nozzle.
21. Pull a small section of the casing off the nozzle and carefully tie a knot in the end.

22. Turn on the mincer. Place one hand over the casing and nozzle. Use the other hand to carefully push the sausage mixture through the grinder. Gently pull the casing from the nozzle as the mixture comes out and fills the sausage. The machine will guide the process. It is not difficult.
23. Leave a few centimetres of casing at the end of the sausage, but do not tie off the end at this stage.
24. Carefully pinch and twist at even intervals. Twist each link in alternating directions until you reach the end.
25. Tie off the end and trim off any excess casing.
26. Refrigerate for at least 2 hours or over-night before cooking.
27. Consume within 3 days or freeze.

Before you leave check out our simply delicious pork sausages and sun-dried tomato and basil chicken sausages.

PIN THIS RECIPE