Beef Sausage-English

There is nothing unusual about beef sausage and each country has its version. This recipe, modified for 1 kg sausage total, has been adapted from the British Manual of Army Catering Services.

Lean beef500 g1.10 lb
Beef fat250 g0.55 lb
White breadcrumbs150 g0.33 lb
Water for breadcrumbs75 g2.64 oz
Ingredients per 1000g (1 kg) of materials
Salt15 g2-1/2 tsp
Pepper4.0 g2 tsp
Ground mace1.0 g1/2 tsp
Ground nutmeg1.0 g1/2 tsp
  1. Grind lean beef through 3/8” (10 mm) plate.
  2. Dice fat into 1/4” (5 mm) cubes.
  3. Mix breadcrumbs with water, salt and spices.
  4. Mix all ingredients together and grind through 1/4” (5 mm) plate.
  5. Stuff into hog casings making 2 oz (56 g) links. Hang the sausages in a cool dry place for at least 12 hours before cooking.
75 g of rusk and 120 g (3 oz fl) of water may be used in place of bread crumbs.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs