This was an interesting sausage recipe that I found here: Beef and Bean Burrito Sausage (meatsandsausages.com)
The finished sausage had a fairly soft texture. The flavor was excellent but i think that this recipe could use a little tweaking. If you alter this sausage recipe and you enjoyed how it turned out, let me know what changes you made so I can give it a go as well!!
Follow basic sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Chill your meat to below 34f or 1c before grinding.
- Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
- Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
- Cook till the internal temperature reaches 155F
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Sausage Pricker
- Kotai Chef Knife
- Sausage Stuffers
- Meat Grinder
- Meat Mixers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
- Hand Held Vacuum SealerHeavy Duty Kitchen Vacuum Sealer
Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!
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Beef & Bean Burrito Sausage
Ingredients
- 500 g lean beef
- 300 g refried bean paste
- 60 g potato flour
- 20 g non-fat dry milk
- 12 g salt
- 2 g black pepper
- 3.5 g minced garlic
- 30 g diced onion
- 15 g chopped jalapeno
- 5 g fresh cilantro
- 1 g dried oregano
- 2 g chipotle powder
- 2 g cumin
- 50 g sharp cheddar cheese cut into small cubes
- 10 g gelatin
- 120 g water
- 32-35mm hog casings
Instructions
- Rinse, flush, and soak the hog casing in water overnight (in the refrigerator)
- Prepare all of the vegetables, herbs, and spices for this recipe.
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
- Combine the meat and the vegetables and grind on a 6mm plate.
- Mix the meat, spices, flour, binder, gelatin, and liquid till it's well incorporated. Finally add the diced cheese and fold in.
- Stuff your sausage mix into its casing and prick out any air pockets. (I like to refrigerate my sausage overnight but with a fresh sausage it's not necessary.)
- Cook your sausage by poaching, baking, or grilling. Heat to an internal of 155f (68c)
Storage Instructions
- Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 1-2 days.
- You can also place these sausages in a vacuum sealed bag and freeze for later.
NOTES
- I personally did not like the sausage texture. Before you make this sausage be warned that the final outcome will be very flavorful but quite soft. If you like that type of sausage, then this might be right up your alley.Personally, I would increase the flour, the binder, decrease the amount of liquid by half, but these are just speculations. If you tweak this recipe and you like how it comes out let me know what you did in the comments!!
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What type of beef or part use in recipe
I used part of the bottom round
Hey, Eric
Thanks for the AWESOME !!!recipes