Store bought sausage just doesn’t compare to good homemade sausage. This homemade beef sausage recipe just happens to be my favorite of all my beef sausage recipes. I happen to live in pork county and when it comes just about anything that’s BBQ beef, it’s rare and usually not very good at all. Although I have to admit that I have had some pretty outstanding pork and deer sausages. Good beef sausage recipes don’t require a long list of exotic ingredients to be good. In fact, my experience has been that less is more.
One thing to remember is that the cut you use is very important. I have so tried many different cuts of beef trying to find a beef sausage recipe that reminds me of home. For some reason, something always seems to be missing or maybe is off as far as the texture goes. And when you think about it, mixing your beef with pork butt defeats the purpose of a beef sausage. Especially if you are trying to stay away from pork. I always avoided using brisket because I had read in a couple places that the type fat wasn’t good for sausage making. I really wish I had ignored that advice and tried it before writing it off because the results are absolutely amazing.
As I said before, the cut is very 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!