Homemade Beef Sausage Recipes Ingredients

HOMEMADE GROUND BEEF SAUSAGE

Steps:

• Add all of your dry ingredients to a small bowl and give them a quick stir.
• Grab a mixing bowl and toss your ground beef into it. Sprinkle the dry sausage ingredients over the ground beef. Mix the ground beef and the dry ingredients. Use your hands. Don't be afraid to really get in there and get your hands meaty. Mix it up until your ground beef and spices are thoroughly combined. Cover your newly made sausage, and set it aside in the refrigerator for 30 minutes.
• After the half hour has passed, you can use the sausage in a recipe, cook it and freeze it, or freeze it uncooked to use at a later date. Enjoy!

HOMEMADE SAUSAGE SEASONING BLEND

Steps:

• Blend all ingredients together in a spice grinder or mini-food processor (or you may also just stir together if you like some chunkier bits of fennel in your sausage).
• Store in an airtight container until ready to use.
• To use, mix with 1 pound ground meat.
• Chill seasoned meat 3 hours before using.
• Or you may also use this in any recipe calling for sausage seasoning.

HOMEMADE BEEF BREAKFAST SAUSAGE PATTIES

Steps:

• Stir the brown sugar, sage, salt, basil, black pepper, onion powder, marjoram, and red pepper flakes together in a small bowl. Place the ground beef in a large bowl; mix the spice blend into the ground beef with your hands until evenly integrated. Refrigerate for 24 hours to let the flavors blend.
• Divide the ground beef mixture into 8 patties.
• Place a large skillet over medium heat; cook the patties in the skillet until firm, hot, and cooked in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

HOMEMADE LIVER SAUSAGE

Steps:

• Cook all meat separate to requirments.
• Save the juice from the pork & beef roast.
• Store pork and beef juice in fridge over night.
• The next day skim off white fat and despose of.
• Save juice.
• Grind all meat.
• Layer and put meat in kettle or large cooking pot as you grind.
• Grind up half med onion and ad to ground meat.
• Place kettle on top of stove burner and start to cook. ( STIR AS YOU COOK).
• Stir in beef & pork juice.
• Moisten meat mixture with 1/3 cups of water.
• Urban tells us: make it mushy.
• Thicken it with the buckwheat flour.
• add sage 2-4 tbl spoon full.
• add salt and pepper to taste.
• Aunt May reminds us : cook till mixture starts to pull away from kettle sides.
• make into patties and put in Press & Seal. Freeze and use as desired, great for breakfast.