Homemade Sausage Making

Hi Members,
I have been asked by a friend of mine to make beef sausages for him. Due to religious restrictions I can't even add pork back fat.
Do members have any good recipes available. I also like to smoke a few for him as well.
What cut of meat is the best suitable.
At the moment here in Brisbane, full quality rumps are for sale at $ 5.99 kg with some nice hard white fat on them. Any suggestions?
Thank you.
Best Regards,
Jan.

Jan , This is from our companion website:

Making Sausage
Sausage Types

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Kosher Beef Sausage
Kosher Beef Sausage

Meats
Metric
US

beef, beef trimmings,
750 g
1.65 lb.

brisket fat
250 g
0.55 lb.

Ingredients per 1000g (1 kg) of meat

salt
18 g
3 tsp.

Cure #1
2.5 g
1/2 tsp.

pepper
2.0 g
1 tsp.

paprika
2.0 g
1 tsp.

garlic
3.5 g
1 clove

cold water
60 ml
1/4 cup

Instructions
1. Grind meats with 3/8" (10 mm) plate.
2. Mix all ingredients adding water.
3. Stuff into beef middles or fibrous synthetic casings 40 - 60 mm and form 12" (30 cm) long links.
4. Hang at room temperature for 1-2 hours.
5. Apply hot smoke for 110-130 min until casings develop brown color with a red tint.
6. In the last stage of smoking the sausage is baked at 167-194º F (75-90º C) until internal meat temperature is 68-70º C (154-158º F).
7. Shower with cold water for about 5 min, then let it cool down.
8. Store in refrigerator.
http://wedlinydomowe.pl/en/index.php?c=5

Also from http://www.wedlinydomowe.com

Kosher Sausage With Oil

Ingredients per 1000g (1 kg) of Beef meat

salt 18 g 3 tsp.
pepper 4.0 g 2 tsp.
garlic 3.5 g 1 clove
marjoram 2.0 g 1 tsp.
olive oil 112 g 1/2 cup
cold water 60 ml 1/4 cup
Instructions

Grind beef with 1/8" plate.
Add cold water and all other ingredients and mix everything well together. Add oil and mix everything together.
Stuff mixture into 32-36 mm hog casings.
Stuff mixture into 32-36 mm hog casings.
Poach in water before serving. Poaching means placing sausage in water and simmering at 164° F (73° C) until sausage reaches inside temperature of 154 - 158° F (68 - 70° C) which will take approximately 25 - 35 min. Staying within these temperatures produces a sausage that is juicy and has a great flavor.
Notes

You can finish with step #3, which will produce a fresh sausage that must be fully cooked before serving.

You can smoke and cook the sausage. Use a regular olive or vegetable oil. Don`t go much higher than 10-11% otherwise the taste of the sausage might suffer.

A food processor may be used to chop and mix everything together which will result in the emulsified sausage type.Link

Hi Crusty,
Our pal Stan Marianski has published a terrific recipe for Kosher Beef Sausage on page 296 of his new publication, "Making Healthy Sausages". He`s also got another all-beef sausage recipe with jalapeno on page 185.
I have posted my recipe with marjoram for "Brandin` Iron Brats" at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5737
All three of these recipes use emulsified vegetable oil instead of pork fat, making them all-beef (kosher) sausages. Hope this helps ol` pard.

Best Wishes,
Chuckwagon

Bruce Aidells has a great recipe for Romanian Jewish Beef Sausage, it's wonderfully tasty when made with brisket fat.
I can post the recipe if you're interested.




Bob

Hi,
Gentlemen, Thank you for all the recipes. I will present them all to my friend so he can decide what he prefers the best. That's the least I can do for him.
Best Regards,
Jan.

Jan, If your friend decides to use a recipe with emulsified veggie oil I would love to know if you can use chicken fat in place of the veggie oil.