Beef or Lamb Sausage

Name: Beef or Lamb Sausage
Prep time: 30 min
Cook time: 45 min
Total time: 1 min
Ingredients: 2lb chuck roast; 1lb of fat trimmings (you want a 2:1 ratio of lean meat to fat for any sausages you make); 1 tbsp of salt; Meat grinder (if you plan to grind a lot of meat then investing in a high quality machine might make sense, but a KitchenAid attachment works well. Make sure you have a sausage attachment, long skinny cone-like shape); All natural lamb casings

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Prep Time: 30 minutes

Cook Time: 45 minutes

Total: 1 hours, 15 minutes

Author : Mikhaila Fuller

Ingredients

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2lb chuck roast1lb of fat trimmings (you want a 2:1 ratio of lean meat to fat for any sausages you make)1 tbsp of saltMeat grinder (if you plan to grind a lot of meat then investing in a high quality machine might make sense, but a KitchenAid attachment works well. Make sure you have a sausage attachment, long skinny cone-like shape)All natural lamb casings

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Instructions

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Step 1

Grind your meat.

Step 2

Grind your meat once more and then refrigerate the contents for 30 min.

Step 3

While you're letting the meat cool in the fridge, get out your casing and put it in a bowl with cool water. Let it sit in the water for that same 30 min or so. Toward the end of the 30 min, move the casing around a little bit to loosen it up but make sure not to tear anything.

Step 4

Now use the sausage attachment to fill the casing with your meat by sending it through the grinder again. Twist off (just twist - don't cut or anything. You'll have a chain of sausages at the end) each sausage should be about 6 inches.

Step 5

Tie up the last sausage with a knot once the meat mixture is all through the machine.

Step 6

You've got sausages! Pretty simple. You can air fry or pan fry or grill these suckers.