All-Beef Breakfast Sausage Recipe

On the next big camping trip, after everybody crawls out of the sack and comes together for the morning cookout, surprise the sleepy-eyed crowd with a stack of blueberry pancakes and all-beef breakfast links hot off the griddle. It’s a great breakfast sausage and a surefire way to get invited back to next year’s outing.

5 lbs beef chuck, marbled (2.27 kg)
2 1/2 tbsp table salt (54.8 g)
1/2 tsp coriander, ground (0.85 g)
1/2 tsp onion powder (1.8 g)
1 tsp liquid smoke, optional (5 ml)
1 1/2 tsp garlic powder (4.65 g))
1 tbsp mustard seed, whole (13.2 g)
1 1/2 tbsp rubbed sage (5.85 g)
1 1/2 tbsp coarse black pepper (11.7 g)
1/2 cup ice cold water (118 ml)
22-24mm prepared sheep casings

1. Chill beef chuck to 34°F (1°C), grind one time through a 1/4” (6mm) plate.
2. Combine ground beef with remaining ingredients in a large bowl; mix/knead well until mixture is sticky and batter like.
3. Do a taste test by cooking a small thin patty, cool patty briefly, taste, add additional seasonings if desired.
4. Stuff the seasoned sausage batter into prepared 22-24mm sheep casings; twist into 4” (10.2 cm) links.
5. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties.
6. Pan fry, grill, broil or bake fresh sausage at medium heat until it’s brown on the outside and no longer pink inside.*
7. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months.

*The USDA suggests cooking fresh sausage to an internal temperature of 160°F (70°C) when checked with a quick-read thermometer. It takes about 10 seconds for the temperature to be accurately displayed with this unit.

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