Smoked Beef Sausage Recipe

Smoked Beef Sausage

Smoked beef sausage is the perfect way to add some flavor to your next meal. Whether you’re grilling out or cooking up a storm indoors, this recipe is sure to be a hit. 

The key to great smoked beef sausage is in the seasoning. We’ve developed the perfect blend of spices that will give your sausage a delicious smoky flavor.

And, of course, the smoking process itself adds an extra level of flavor that can’t be beaten. Once you’ve tried our Smoked Beef Sausage, you’ll never go back to store-bought sausages again. So what are you waiting for? Give this recipe a try today!

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Overview: Smoked Beef Sausage

  • The smoked beef sausage requires a two-day preparation process.
  • The meat must be ground twice, with different-sized dies, and blended with spices and water before stuffing.
  • The sausage is smoked in a three-stage process, starting at 160°F, increasing the temperature to 170°F after an hour, then increasing to 180F until they reach an internal temperature of 160°F (another three hours).
  • Once the sausage reaches the desired temperature, it must be cooled in ice water before refrigerating or freezing.

How To Make Smoked Beef Sausage

Dice the Meat

The first step in making homemade smoked beef sausage is to dice the meat into cubes. Choose a cut of beef that has a good amount of fat. We recommend going with the Certified Angus Beef brand chuck. Cut the meat into small, bite-sized pieces and place them in a bowl.

Grind the Sausage

Set up your meat grinder with a larger die and pass the meat through it into a bowl. It’s important to keep the meat very cold throughout this process, so place it in the freezer for at least 10 minutes before grinding.

Blend in Spices and Water

Next, blend in the spices and water by hand. This will help to evenly distribute the spices throughout the sausage. You can use the spice mixture we included in the ingredient list or experiment with different spices to create your own unique blend. After blending the spices and water, place the sausage mixture back in the freezer for at least 10 minutes.

Grind the Sausage Again

After the sausage mixture has been in the freezer for at least 10 minutes, change to a smaller die on the meat grinder and pass the meat through again. This will help to create a finer texture in the sausage.

Blend with Stand Mixer

Using a stand mixer, blend the meat with the paddle attachment for 45 seconds. This helps to create a uniform texture and distributes the fat throughout the sausage.

Test the Flavors

Before stuffing the sausage, cook up a small patty to test the flavors. Adjust the spices as needed to achieve the desired taste.

Refrigerate the Ground Beef

Cover the bowl and refrigerate the meat for 24 hours. This allows the flavors to meld together and creates a firmer texture in the sausage.

Stuff the Sausage

Lubricate the stuffer with vegetable oil or cooking spray to avoid any sticking of the meat or casings. Pack the meat into a sausage stuffer, pressing out excess air. Slide the sausage casings onto the stuffer tube, ensuring that it’s tightly fitted so that the casing does not slip off during stuffing.

Crank the stuffer, until the meat starts to come out of the tube. Tie the casing in a knot, leaving enough room for the sausage to move around inside. This space will allow the sausage to expand during cooking, ensuring that it doesn’t burst.

Refrigerate the Sausage Again

Cover the bowl and refrigerate the meat for 24 hours. This allows the flavors to meld together and creates a firmer texture in the sausage.

Preheat the Smoker

The final step in the sausage-making process. Smoking the sausage heat the smoker to 160F. Once it reaches the desired temperature, add the sausage, making sure to leave some space between them to allow for even smoking. Smoke for 1 hour at this temperature.

Increase the Smoker Temperature

After an hour, increase the temperature to 170F and smoke the sausage for another hour. This increase in temperature will help the sausage cook more quickly and develop a more robust flavor.

Increase the Smoker Temperature Again

Next, increase the temperature to 180F and smoke the sausage until the internal temperature of the link reaches 160F, which can take around 3 hours.

The internal temperature of the sausage is essential to ensure that it’s safe to eat. A meat thermometer inserted into the sausage can help you monitor the internal temperature.

Place Smoked Sausage in Ice Bath

Once the sausage is fully cooked, remove it from the smoker and place it in a bath of ice water until it reaches an internal temperature of 120F. This process is known as “shocking,” and it helps to stop the cooking process and cool down the sausage quickly.

After shocking, place the sausage back on a rack-lined sheet pan and let it cool to room temperature. Refrigerate for up to one week or freeze for up to 9 months. Smoked beef sausage can be eaten cold or warmed up before eating, depending on personal preference.

Tips For Making Beef Smoked Sausage

If you’re a beginner trying to make sausage for the first time, it’s important to know a few tips to make the process go smoothly. Making homemade sausage requires attention to detail and patience, but the result is well worth it. Here are some additional tips to keep in mind when making sausage.

Chill Everything

In addition to chilling the meat, make sure all your equipment is cold. Place the grinder attachment and mixing bowl in the freezer for a few minutes before you begin. Keeping everything cold will prevent the fat from melting and creating a grainy texture in the sausage.

Experiment with Seasonings

While this recipe calls for a specific blend of spices, feel free to experiment with different seasonings to find the perfect flavor for you. Try adding some red pepper flakes or fennel seeds to the mix.

Monitor the Internal Temperature

Using a meat thermometer is crucial to ensure the sausage is fully cooked and safe to eat. Make sure to insert the thermometer into the center of the sausage. The internal temperature should reach 160°F to ensure that it’s fully cooked.

Use Natural Casings

Although synthetic casings are an option, using natural casings gives the sausage a more authentic and traditional taste. Make sure to soak the casings in water before stuffing them to make them pliable and easier to work with.

Don’t Overstuff

It can be tempting to try to fill the casing as much as possible, but overstuffing can cause the casing to burst during the smoking process. Make sure to leave enough room for the sausage to expand as it cooks. A good rule of thumb is to fill the casing to about two-thirds full

Best Beer To Serve With Smoked Beef Sausage

Pairing beer with food can be an art form, and finding the right brew to complement your smoked beef sausage can elevate your meal to the next level. Here are the top three types of beer that pair well with this smoked beef sausage recipe.

Amber Lager

This style of beer is a perfect match for smoked beef sausage, especially when it comes to beef. The crisp and refreshing taste of an amber lager pairs perfectly with the rich and savory flavors of the sausage. Its maltiness also complements the spice mix in the sausage, making it an ideal choice.

Brown Ale

Brown Ale’s nutty, caramel notes, and malt-forward flavor profile make it a great choice to pair with smoked beef sausage. The slightly sweet and toasty notes of brown ale can complement the smokiness of the sausage, while its bitterness can cut through the fatty texture.

IPA

For those who prefer a more hoppy beer, an IPA is an excellent pairing for smoked beef sausage. The bitterness and floral notes in the IPA can stand up to the bold and spicy flavors in the sausage. Additionally, the hoppy bitterness helps to cleanse the palate between each bite.

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Recipe Card

Smoked Beef Sausage

Smoked Beef Sausage

Delicious Smoked Beef Sausage you can try at home.
Prep Time 2 days
Cook Time 5 hours
Total Time 2 days 5 hours
Servings 20

Equipment

Ingredients
  

  • 5 lbs Certified Angus Beef® brand chuck
  • 2 tbsp kosher salt
  • 2 tsp dehydrated minced garlic
  • 2 tsp dried marjoram
  • 2 tsp coarsely ground black pepper
  • 2 tsp sugar
  • 1 tsp ground ancho chile powder
  • 1 tsp smoked paprika
  • 1 tsp pink curing salt #1
  • 3/4 cup ice water
  • natural pork casing

Instructions
 

  •  Dice the meat into cubes.
  • Set up the meat grinder with a larger die and pass the meat through it into a bowl.
  • Blend in the spices and water by hand, then place in the freezer for at least 10 minutes.
  • Change to a smaller die on the meat grinder and pass the meat through again.
  • Cook a small patty to test the flavors, then adjust as needed.
  • Cover the bowl and refrigerate the meat for 24 hours.
  • Pack the meat into a sausage stuffer and slide the casings onto the tube.
  • Place the links on a rack-lined sheet pan and refrigerate uncovered for another 24 hours.
  • Heat the smoker to 160F degrees and smoke the sausage for 1 hour.
  • Increase the temperature to 170F degrees and smoke for 1 hour.
  • Increase the temperature to 180F degrees and smoke until the internal temperature of the sausage reaches 160F degrees, about 3 hours.
  • Remove the sausage from the smoker and place it in a bath of ice water until it reaches an internal temperature of 120F degrees.
  • Place the sausage on a rack-lined sheet pan and let cool to room temperature.
  • Refrigerate for up to one week or freeze for up to 9 months.

Notes

Note: Make sure the meat stays very cold throughout the process.

Smoked Beef Sausage FAQs

How long does it take to make smoked beef sausage?

For smoked beef sausage, the preparation process takes two days, and smoking the sausage takes about five hours, including smoking and cooling time.

How do I know when the sausage is fully cooked?

The internal temperature of the sausage should reach 160°F before removing it from the smoker.

Can I use a different type of meat for this recipe?

Yes, you can substitute beef with other meats such as pork, turkey, or chicken.

Are beef smoked sausages the same as smoked bratwurst?

Not entirely, bratwurst is a type of German sausage that is typically made from pork, although it can also be made from beef or veal.

What is Elgin hot sausage?

Elgin hot sausage is a type of sausage that originated in Elgin, Texas, a small town located just east of Austin. It is a popular variety of smoked sausage that is typically made from coarsely ground pork, seasoned with a blend of spices, and smoked over pecan wood.

Do I need a meat grinder to make sausage?

Yes, a meat grinder is required to grind the meat for sausage. It is recommended to use a larger die for the first grind and a smaller one for the second.

What type of wood pellets should I use for smoking the sausage?

Hickory or applewood pellets are recommended for smoking beef sausage.

How long should I let the sausage cool in ice water after smoking?

The sausage should be placed in ice water until it reaches an internal temperature of 120°F.

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