Pork And Beef Sausage



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I love this sausage. It is very versatile, it works as a breakfast sausage, dinner sausage, and it makes a great crumbled sausage pasta. The flavors combine very nicely. The first flavor that hits your palate is rosemary which slowly gives way to the garlic and a very subtle thyme flavor at the end, while the red wine provides a subtle acidity and balance to the overall flavor.

Fresh sausage logs wrapped in film.Rosemary Garlic Pork And Beef Sausage

Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Apart from this recipe, another examples would be breakfast sausage.

Ingredients for pork and beef sausage: kosher salt, black pepper, rosemary, garlic, and thyme.
Red wine for pork and beef sausage.

Ingredients for pork and beef sausage: kosher salt, black pepper, rosemary, garlic, thyme, and red wine.

Pork, beef, and pork fat for pork and beef sausage.

Pork, beef, and pork fat for pork and beef sausage.

Pork, beef, pork fat, herbs, spices, and seasonings in a bowl.

Combine the pork, beef, pork fat, salt, pepper, garlic, rosemary, and thyme in a large mixing bowl.

Pork, beef, pork fat, herbs, spices, and seasonings mixed and ready to chill.

Mix thoroughly, place film over the mixture and refrigerate until thoroughly chilled.

Adding wine to the sausage.

Adding the wine for the final mix.

Fresh pork and beef sausage.

Fresh pork and beef sausage.

Fresh Rosemary Garlic Pork And Beef Sausage With Red Wine And Thyme

  • Yield: about 4 pounds / 1.9 kilograms
  • Prep Time: 45 minutes

Equipment

  • Stand mixer
  • Meat grinder

Ingredients

  • 1000 grams / 35.2 ounces pork butt, diced into 1 inch cubes - see notes 2-3
  • 500 grams / 17.5 ounces beef, diced into 1 inch cubes - see notes 2-3
  • 450 grams / 15.8 ounces pork fat, cut into 1 inch cubes
  • 28 grams / 1 ounce kosher salt
  • 7 grams / .25 ounce ground black pepper,
  • 36 grams / 1.3 ounces garlic, minced
  • 2 large sprigs rosemary, picked and chopped fine
  • 15 sprigs thyme, picked and chopped
  • 165 milliliters / 5.5 ounces good red wine, chilled - see note 6

Method

  1. Combine the pork, beef, pork fat, salt, pepper, garlic, rosemary, and thyme in a large mixing bowl and mix thoroughly.
  2. Place film over the mixture and refrigerate until thoroughly chilled, at least 2 hours and up to 24 hours. As an alternative, you can place the meat in your freezer for 30 to 60 minutes, until well chilled, even stiff, just not frozen.
  3. Grind the mixture through the small die of your grinder, into the mixer bowl, set in an ice bath.
  4. Attach the paddle to your mixer and mix on low for one minute.
  5. Fry a bite sized portion and taste for seasoning, adjust if necessary.
  6. Add the wine, increase the speed to medium, for another minute, just until the wine is incorporated and the sausage looks sticky.
  7. Once more, fry a bite sized portion and taste for seasoning again, adjust if necessary.
  8. Separate into 1-pound logs and double wrap in film. 
  9. Refrigerate or freeze until ready to use.

Notes

  1. Sausage is a ratio and it needs to be made using a scale to weigh the ingredients. If you don't want to weigh them you shouldn't make sausage.
  2. When selecting meat for sausage, or any other ground meat dish, you typically want to choose cuts that are inexpensive. Think about the cuts that are suitable for braising or other long slow cooking methods like smoking.
  3. Why not use prime rib or pork tenderloin? Well, you could but it would be a real waste of prime meat and it would cost a great deal more. Sausage and other ground meat preparations were traditionally developed as a way to preserve meat over time and make a very tough cut of meat palatable in a manner other than braising or stewing.
  4. My preference is almost always to leave sausage in its bulk form. When I am going to smoke sausage or make a sausage sandwich then I like it in casings. Otherwise, I usually use sausage in bulk. Very often when sausage is in casings I remove the casing and then cook it. This is why I didn’t stuff it into casings.
  5. If you prefer you can stuff the sausage into casings. For more on stuffing sausage into casings see my Italian Sausage recipe.
  6. Regarding tasting and adjusting seasoning I like to taste the sausage before I add the liquid, because the process of mixing the liquid in is going to be the best possible time to adjust the seasoning. Beware, that the flavor profile is going to be skewed until you add the wine.
  7. I have no idea where the notion of, "cooking with wine that isn't fit to drink" is somehow going to magically transform that rotgut into a great flavor. It's not! What it will do is add a largely unpalatable flavor to your finished plate.

Tags: pork and beef sausage, homemade pork sausage, fresh sausage, garlic sausage, homemade beef sausage