Beef and Bean Burrito Sausage

Beef and bean burrito sausage is a low-fat value added sausage. To make it kosher stuff the sausage into cellulose or synthetic fibrous casings.
lean beef500 g1.10 lb.
bean paste*300 g0.66 lb.
potato flour60 g4 Tbsp.
non-fat dry milk20 g2 Tbsp.
water120 g½ cup
Ingredients per 1000g (1 kg) of materials
salt12 g2 tsp
pepper2.0 g1 tsp.
garlic, smashed3.5 g1 clove
medium onion, finely diced30 g½ onion
chili powder4.0 g2 tsp.
oregano, dried1.0 g1 tsp.
carrageenan5.0 g2 tsp.
  1. *Bean paste. Soak dry beans overnight. Simmer in a little water for a few hours until soft. Rinse and drain. You may simplify the process by using canned beans.
  2. Grind beef through 3/16” (5 mm) plate.
  3. Mix everything together.
  4. Stuff into 36 mm casings.
  5. Cook sausage in water at 176° F (80° C), about 15-20 minutes.
  6. Cool in cold water.
  7. Store in refrigerator.

Carrageenan may be replaced with 10 g of powdered gelatin or egg white. Carrageenan is a natural extract from red seaweeds which is added to processed meats, for example formed ham. It forms gel upon cooling and improves sliceability.

About 137 calories per 100 g (3.5 oz) serving

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