Homemade Beef Sausage
A real delicacy - wholesome and very appetizing! What could be tastier than beef sausage? Only sausage made by your own hands! Instead of beef, you can use pork or poultry, or even combine several meats for a richer flavor.
Updated : 05 January, 2026
Easy
More than 1 hour.
Ingredients
800 grams
Beef
300 grams
Fatback
0.5 teaspoon
Pepper
0.5 teaspoon
Garlic powder
10 grams
Intestines
to taste
Nutmeg
1 teaspoon
Salt
0.25 teaspoon
Sugar
2 tablespoon
Cognac
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make beef sausage at home? What meat is best? Beef (boneless) is great for sausages - choose a fresh cut without bones. Prepare fresh pork fatback so the finished sausage is juicier and more appetizing. Rinse the meat and fat under running water and pat dry with paper towels.
Step 2
Cut the beef into small cubes or thin pieces; remove any sinews and membranes. Chop the fatback the same way. To make cutting easier, put the meat and fat in the freezer for a short time - partly frozen pieces are much easier to slice.
Step 3
Add spices, salt, and sugar to the meat and fat. The original ingredient list didn’t include sugar, but I always add a pinch for a more pronounced flavor. You can also leave alcohol out. Since the sausages will be heat-treated, you don’t have to use cognac. Choose spices to your taste; it’s better to use dry seasonings so the mixture doesn’t sour while resting in the fridge.
Step 4
Knead everything thoroughly so each piece is evenly coated with salt and spices. Cover the bowl with plastic wrap or a bag and refrigerate overnight or for 6-8 hours. After that, knead the mixture well once more.
Step 5
Soak the casings in cold water for a while, then rinse again. The amount is approximate - it depends on casing diameter and how tightly you stuff them. Using a meat grinder with a sausage-stuffing nozzle, fill the casings with the mixture. Shape sausages (or thicker links) to the length you want. I ran half the mixture through a finer grinder plate, and left the other half in larger pieces.
Step 6
Put the sausages into a pot and cover with cold water. For aroma, I added a bay leaf and a quarter of an onion. Place on the stove; when the water is almost boiling, reduce the heat to just below medium. The water should not boil vigorously - only gently simmer.
Step 7
If the water boils hard, the casing may burst and the filling will leak out. After 5 minutes of gentle simmering, prick the casing in a few places with a needle - this helps prevent bursting because sausages expand during cooking.
Step 8
Simmer the sausages for 50-60 minutes.
Step 9
Drain the water and let the sausage cool completely. Slice thinly and serve!
Author note
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