English Beef Sausage
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Release Date 01.04.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 10mm
- 1 Grinder Plate 5mm
Ingredients
Meat
- 550 g Beef R1 (Lean Beef)
- 200 g Beef Fat
Liquid
- 100 g Ice Water
Other
- 150 g Rusk White bread crumbs
Casings
- 1.4 m 22/24mm Sheep Casings
Herbs & Spices
- 16 g Table Salt
- 4.5 g Ground Black Pepper
- 1 g Ground Mace
- 1 g Ground Nutmeg
Instructions
Preparation
- Soak the 1.4 m 22/24mm Sheep Casings in cold water for 30 minutes.
- Prepare the 100 g Ice Water
- Prepare the spice mix with 16 g Table Salt, 4.5 g Ground Black Pepper, 1 g Ground Mace & 1 g Ground Nutmeg
- Prepare the 150 g Rusk and soak them in the 100 g Ice Water
Grinding Part 1
- Grind the 550 g Beef R1 (Lean Beef) & 200 g Beef Fat through the 10mm plate.
Mixing
- Mix the ground meat with the 150 g Rusk & 100 g Ice Water mix and add the spice mix. Ensure all ingredients are mixed in.
Grinding Part 2
- Grind the mix again through the 5mm plate.
Mixing
- Mix the sausage mix until it is sticky
Filling
- Fill the sausage mix semi firm in to the 1.4 m 22/24mm Sheep Casings and form about 5cm link.
Storage
- Store the sausage for up to 2 days in the refrigerator or freeze for later usage.
Instruction Video
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INFORMATION
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Nutrition Facts
English Beef Sausage
Based on
1000 g
Amount per 100g
Calories
137.98
% Daily Value*
Fat
3.63
g
6
%
Saturated Fat
1.46
g
9
%
Trans Fat
0.19
g
Polyunsaturated Fat
0.46
g
Monounsaturated Fat
1.35
g
Cholesterol
34.10
mg
11
%
Sodium
803.58
mg
35
%
Potassium
266.62
mg
8
%
Carbohydrates
11.18
g
4
%
Fiber
0.83
g
3
%
Sugar
0.96
g
1
%
Protein
14.17
g
28
%
Vitamin A
3.36
IU
0
%
Vitamin C
0.02
mg
0
%
Calcium
35.51
mg
4
%
Iron
2.10
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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