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Recipe by Jeff Rohatiner

Jeff’s Fresh Beef Italian Sausage

Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

Ingredients

Beef Italian Sausage

  • 1 pound 75/25 fresh beef chuck/fat (or ground beef)

  • 2 teaspoons Pereg Black Pepper

  • 1 teaspoon Gefen Salt

  • 1 teaspoon fennel

  • 1 teaspoon Spanish paprika

Directions

1.

Run all ingredients through a meat grinder. If you do not have a grinder, add the ingredients to a bowl and mix well by hand until blended.

2.

Refrigerate mixture at least one hour.

3.

Set up a sausage stuffer with casing and add the sausage mixture to the stuffer, filling the casing. Refrigerate the prepared sausage for one more hour.

4.

Poach sausage in 160 degrees Fahrenheit water or beer for 10 minutes, then finish in a hot pan or on the grill for three to five minutes.

Tips:

This sausage pairs well with grilled onions and peppers and deli-style or hot mustard.
Jeff’s Fresh Beef Italian Sausage

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