Smoked Beef Sausage  recipe provided by the Certified Angus Beef® brand.

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Smoked Beef Sausage

Serves 30
Cuisine: American
Category: Roasts, Sandwiches & Salads, Breakfast
This recipe is for those who want to take their scratch cooking to the next level. Grinding your own beef for sausage allows you to control which cuts are used as well as the size of the grind. Course ground chuck is our favorite single cut for this method and the larger sized grind definitely makes a difference. Special ingredients like non-fat dry milk and instant cure #1 are widely available online and aid in creating the ideal texture.
Prep Time
1 hr
Other Time
1 day
Cook Time
2 hrs
Total Time
1 day 3 hrs
  • 10 pounds Certified Angus Beef ® chuck, cut into 2-inch cubes
  • 2 cups ice water
  • 1 1/2 cups non-fat dry milk
  • 1/4 cup paprika
  • 1/4 cup kosher salt
  • 3 tablespoons cracked black pepper
  • 2 tablespoons dry oregano
  • 1 tablespoon plus 1 teaspoon granulated garlic
  • 1 tablespoon plus 1 teaspoon granulated onion
  • 1 tablespoon cayenne pepper
  • 1 1/2 teaspoons instant cure #1
  • Natural hog casings (35 mm.), soaked and rinsed in water
  1. SAUSAGE. Grind chuck through 3/8” grinder plate and chill ground beef in refrigerator. In a mixing bowl combine water, dry milk, paprika, salt, black pepper, oregano, granulated garlic, granulated onion, cayenne and instant cure to create a slurry. Whisk until salt has dissolved into ice water. Grind chilled beef through grinder one more time, pour in spice slurry and mix until beef is evenly seasoned with spices and fat is evenly distributed. Refrigerate 30 to 60 minutes.
  2. LINKS. Prepare a sausage stuffer, cover half of stuffing horn with hog casings. Press beef sausage into sausage stuffer making sure to force out any air bubbles. Stuff sausage into casings, pinch about 6 inches of stuffed sausage from one end and twirl. Continue with rest of sausage, alternating the direction of the twirl with every sausage. Allow to rest on sheet pans fitted with wire racks, refrigerated 12 to 24 hours.
  3. SMOKING. Smoke at 200°F one to two hours or until sausages reach an internal temperature of 160°F.
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