The Texas BBQ Forum

Anyone ever make a beef sausage? Recipes? Thanks

Packer Brisket works very well. I have measured the fat to lean many times, (by weight) and it is always close to 30-35% fat. Just right.
Cube everything up, separating the fat and lean. Then mix the cubes up with your spice.
The reason is to get the fat mixed well with the lean before grinding. The smaller you cut your cubes, the more consistant your mix will be.

I also like to mix in a Pork Butt. Most Pork Butts are around the same % of fat 30-35%
That usually nets you about 20 lbs of sausage, which is manageable and makes it worth while to clean up all your tools.

Thanks Jerry. Much appreciated. Might have to give it a try.

I have made beef (brisket) sausage. Now I didn't say it was bad. I find that we like the pork sausage much better. And pork butt is on sale this week $1.27 pound. CF