All Beef Sausage

All beef sausage with visible chunks of solid beef.
Beef class I without connective tissue *500 g1.10 lb
Beef class I with connective tissue150 g0.33 lb
Beef class IV (bloody parts allowed) **300 g0.66 lb
Beef class V (sinews, gristle, tendons)50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Cure #12.5 g1/2 tsp
Sugar1.0 g1/5 tsp
Pepper4.0 g2 tsp
Paprika1.0 g1/2 tsp
Garlic3.0 g1 clove
  1. Curing solid beef chunks. Cut beef class I without connective tissue into 20 mm (3/4”) cubes. Mix with half salt (10 g) and half of Cure #1 (1.25 g). Pack tightly in a container, cover with cloth and hold in refrigerator for 3 days.
  2. Grind beef class IV through 8 mm plate. Grind beef class I with connective tissue through 2-3 mm plate. Grind beef class V through 2-3 mm plate.
  3. Using food processor emulsify beef class I with connective tissue and beef class V with 20% cold water (40 ml, 1.35 oz fl). Add spices during this step.
  4. Mix (knead) beef class I cubes until sticky. Add ground beef class IV and emulsified meat and mix all together.
  5. Stuff firmly into 55-65 mm synthetic fibrous casings making 40-45 cm (16-18”) links. Make a hanging loop.
  6. Hang for 12 hours in refrigerator or 2-3 hours at room temperature.
  7. Apply hot smoke for 100 min until casings become brown with red tint. Increase temperature to 75-90° C (167-194° F) and bake sausages for 30-40 min until sausages reach 68-70° C (154-158° F) internal temperature. A very thin smoke is allowed during baking.
  8. Cool in air.
  9. Keep refrigerated.
* beef class I is a very clean lean beef.
beef class V is beef rich in connective tissue (collagen) which will create gelatin and increase binding.
** beef class IV is a low grade beef which can always be substituted with a higher grade. In a commercial recipe all cuts of meats are utilized.

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