Beef & Bean Burrito Sausage

• 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!!