🌭Brisket trimmings can be repurposed to make delicious beef sausage.
🌶️Spice mix includes black pepper, garlic powder, mustard powder, paprika, cayenne, and turmeric.
🍽️Adding a sausage binder ensures a firm and snappy texture.
🔥Cold smoking gives the sausage a beautiful color and smoky flavor.
👨🍳Flip and snip the sausages after 2 hours to create individual links and allow even cooking.
Can I use other meats instead of brisket trimmings?
—Yes, aim for a ratio of 70% meat and 30% fat for best results.
What can I use if I don't have a sausage binder?
—You can use instant dry milk powder as a binder, adding around 4% of the total weight.
Can I use a different spice mix?
—Feel free to experiment with different spices to customize the flavor to your liking.
Can I hot smoke instead of cold smoke the sausages?
—Yes, hot smoking is an option if you prefer a fully cooked sausage.
How long can I store the sausage?
—Store in the refrigerator for up to 1 week or freeze for up to 3 months.
00:00Introduction to making beef sausage from brisket trimmings.
03:47Guide to creating the spice mix and adding a sausage binder.
06:36Stuffing the sausage mixture into hog casings.
09:01Cold smoking the sausages for four hours for flavor and color.
10:24Flipping and snipping the sausages to create individual links.
