Homemade Beef Sausages

These delicious sausages are made with beef rather than pork. I used tri-tip because it was on sale at a lower price than beef chuck roast, the traditional meat for beef sausages. I also used collagen casings, but these sausages could be made with natural hog casings. Follow the manufacturer's directions for preparing the casings. Any leftover meat in the sausage stuffer and horn can be used to make patties for sandwiches or to enjoy with eggs for breakfast.
See the full recipe on my web site at:
www.white-trash-cooking.com/r...
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[@jcboom6894]

I love your videos because you always measure properly and explain everything very well. Thank you, Dennis.

[@MobileHomeGourmet]

Glad you like them! --Dennis

[@VeeVeeVeeV]

Wonderful video! Thank you! I am always on the hunt for BEEF sausages. Tough to find in our area; they all seam to have pork in them, and weird spices. Your recipe sounds wonderful! Love the sausage pressing machine!! About the meat grinder: My husband, when he’s getting to the last of the meat to be ground, will put dry fresh bread pieces through the grinder. It pushes out all of the last bits of meat, and it’s easy to spot when it comes out of the grinder, for him to stop it. Should a couple of pieces of the bread happen to get into the ground meat, it’s not a problem. xoxox e. N.B. 🇨🇦

[@KillerBebe]

For the tube you can always get a wooden dowel from the hardware store and get the last bit out to make one more sausage… that’s for just in case I stop by for breakfast.

[@MobileHomeGourmet]

Thanks. Yes, that would be best. I sometimes use the handle of a wooden spoon. It works, but not very well. Breakfast is around 9:00AM. -Dennis

[@co.1157]

Great video

[@50hellkat2]

Great video. Brits add a couple of eggs to that for a hearty breakfast. Looks delicious.

[@MobileHomeGourmet]

Oh yes! I also do that. Fry up some sausage meat with eggs. You're right. It makes a delicious and hearty meal. Thanks. -Dennis

[@juliewoods6534]

Wow your spices are almost exactly what I use. Have you tried chicken broth instead of water? I call the texture slushy. Natural casings are the best. They require some cleaning and an overnight soak. I don't care what the instructions say. I have been making chicken and pork sausage for years. Your video was excellent. I just need some jalapeno and serrano peppers in mine.

[@madamem7856]

Good to see you are continuing to make sausage Dennis! Those look great! 👍 An excellent fall meal!

[@MobileHomeGourmet]

Thanks Mea. I'm already planning my next batch, to be made with natural hog casings rather than collagen. With the cooling weather, it's a good time to think about cooking. -Dennis

[@Tick29]

Sausages from the supermarket are horrible. I think I'll make my own one day thanks for the inspiration!

[@MobileHomeGourmet]

I agree Brodie. Making sausages is not only fun, I get some delicious food. Thanks for the comment. -Dennis

[@shawnmorris5693]

Looks really tasty! I have been enjoying your sausage making videos.

[@MobileHomeGourmet]

Thanks Shawn. I just got a package of natural hog casings. The next ones should be fun. -Dennis

[@adpsycho1]

Us Uk folk like to add fried eggs to the dish and also make sure you arent using that insta mash, has to be self made mash from peeling/cut Potatoes then boiling until soft then mashing with milk, some people like to use low fat butter. gravy has to be imo Beef gravy with onion. Great channel!!.

[@getrudeMuchanga-er4xb]

I will try it looks delicious

[@DS-xl1ro]

That's a hardy meal. I like that you did not add the "pink salt." I've made sausage in the past, but don't have the set up you have. I use ground pork instead then make them into 2 oz. patties using a hamburger press and freeze them. Cook them in a skillet and put on a piece of toast for a sausage sandwich.

[@MobileHomeGourmet]

Thanks for the comment. I used the sausage meat remaining in the stuffer to make patties for sandwiches. I like the hamburger press idea. I might need to invest in one of those. -Dennis

[@juliewoods6534]

Sausage is called bangers in England because when cooking the sausage the casings split and go bang. Or so I was told by a Londoner.

[@onesixfive]

when are you going to start selling your pricker on etsy as an 'artisan sausage puncture tool' for $19,99 each? what is the advantage of collagen casings, as troublesome as they sound? bangers and mash was a great application for these, i was very curious where you were going to go with it, you ought to try toad in the hole next time. never had it, but i think it would be a great experiment for you. that is one amazing lunch my friend. glad to see you are well - great work on this one!

[@MobileHomeGourmet]

Nice idea - artisan sausage puncture tools. Collagen casings are really convenient. No rinsing. No soaking. They're ready to use right out of the package. Now that I've experimented with them several times, I think natural hog casings are better. I'll use them when I do a video of breakfast sausages. -Dennis

[@jkledis]

Is MSG for preserving the sausage? They look delicious!

[@MobileHomeGourmet]

MSG is actually a flavor enhancer. Glutamate is common in many foods, such as tomatoes and mushrooms. They stimulate the taste buds, which makes some foods taste better. Some people have problems with MSG, but I've never experienced anything negative. To dig further, look up "Which foods are high in glutamate" on the internet. Thanks for the comment. -Dennis

[@rogerpatrongonzalez5800]

Hi! Great recipe. Thanks. Did you cooked in water, then remove the casing, and then into the sauce? Regards

[@MobileHomeGourmet]

Thanks for the comment. I made these a year ago and if I remember correctly I sautéed and ate them with the casings on.

[@brendagormanly5381]

Did u ste the Sausages before frying ?

[@wascalywabbit]

I'm experimenting with an idea,maybe something like Montreal steak season or something along the likes and do burger dogs

[@CinemaSeven]

I love your apron.

[@MobileHomeGourmet]

Thanks. As you can see in the background, I have several of them. -Dennis

[@MrTonyred]

Where is the recipe.

[@MobileHomeGourmet]

The link is in the video description.

[@cam12121able]

HOW MUCH MEAT IS THERE?

[@cam12121able]

OKAY. GOT IT. SO IF I'M DOING 5 POUNDS I'LL DOUBLE THE RECIPE🙂

[@MobileHomeGourmet]

Yes, that's right. My stuffer holds 2½ pounds comfortably; so that's what I usually make. Thanks for the comments, and enjoy your sausages. -Dennis