Store bought sausage just can’t compare to a good homemade sausage. Beef sausage just happens to be my favorite. I live in pork county and when it comes just about anything that’s BBQ beef, it’s rare and usually not very good. although I have to admit I’ve had some outstanding pork and deer sausages. Good beef sausage doesn’t require a long list of ingredients to be good. In fact, my experience has been less is more.
The cut you use is important. I have tried many different cuts of beef trying to find a sausage that reminds me of home but something is always missing or off as far as texture. Mixing it with pork butt defeats the purpose. I always avoided brisket because I read a couple places that the fat wasn’t good for sausage making. Wish I would have ignored that advice and tried it before writing it off.
As I said before, the cut is important. Please keep in mind that this post isn’t meant to teach you how to make sausage but just the seasoning recipe. I may write a sausage making post in the future. When I want to make beef sausage I get a whole brisket and I separate the point from the flat. I lightly trim the flat to give it uniform shape and thickness and put that trim with the point. That right there provides the needed meat for this recipe. Enjoy!