beef sausage

This recipe uses pre-made soujouk to make a delicious Middle Eatsern dish featuring fresh tomatoes and onions to create a kind of spicy ragu flavored by the sausage itself. 

Lebanese Soujouk Recipe Sauteed with Tomatoes and Onions

Soujouk dried beef sausage

Plum tomatoes

Sweet onion

tomato sauce

salt (Less

tbsp Extra virgin olive oil

loaves Pita pocket bread (Optional, but recommended.)

Creamy chipotle sauce

Uniformly chop 2 roma or plum tomatoes and set aside.

Chop half a sweet onion into pieces of similar size to the tomatoes.

Slice the soujouk into 1/4 inch pieces.

In a large sautee pan add 2 tablespoons of extra virgin olive oil and bring the heat up to medium or medium high.

Sautee the soujouk until the sausage pieces start to take on some color (maybe 5 minutes at most) and get just a little crispy around the edges. Be careful not to overcook them because depending on the brand or how dry the soujouk is to start, it can overcook quickly.

Add in the onions and mix well with the soujouk and let them cook for maybe a minute before adding the tomatoes. Stir everything together and let them cook together for a few minutes until the onions and tomatoes are soft.

Add in the 1/2 cup of tomato sauce and a 1/4 teaspoon of salt to the pan and mix everything well.

Simmer everything altogether for 8 – 12 minutes just to incorporate all of the flavors.

When ready, serve the soujouk in two wide, shallow bowls. It’s ready to eat as is, but add-ons can really make the dish great.

In order to really make the dish perfect, try adding a bit of creamy chipotle sauce for some smoky spiciness that works absurdly well in this dish. Use pita bread to dip into the sauce and to scoop up delicious pieces of sausage.

This post shares tips from a meat scientist about how to make smoked beef sausage at home, including the spices, the beef grind and smoking temps. 

Smoked Beef Sausage

lbs Certified Angus Beef® brand chuck

tbsp kosher salt

garlic

marjoram

tsp black pepper

tsp sugar

ground ancho chile powder

tsp smoked paprika

tsp pink curing salt

water

sausage casings

Make sure your meat is very cold throughout this process.

Dice the meat into cubes.

Set up your meat grinder with a larger die. Pass the meat through the grinder into a bowl.

Blend in the spices and water by hand. Place in the freezer for at least 10 minutes.

Place the smaller die on your meat grinder. Pass the meat through the grinder again.

Using a stand mixer, blend the meat with the paddle attachment for 45 seconds.

Cook up a small patty to test the flavors. Adjust, as needed.

Cover the bowl, and refrigerate the meat for 1-2 days.

Grind the Sausage

Pack the meat into your sausage stuffer, pressing out excess air.

Slide the sausage casings onto the stuffer tube.

Crank the stuffer, until the meat starts to come out of the tube. Tie the casing in a knot.

Continue cranking the stuffer, filling the casing. Once the links are as long as you would like them, trim the casing and tie it in a knot.

Place the links on a rack-lined sheet pan. Refrigerate uncovered for 1-2 days.

Stuffing the Sausage

Heat the smoker to 160F degrees. Add the sausage, and smoke for 1 hour.

Increase the temperature to 170F degrees. Smoke for 1 hour.

Increase the temperature to 180F degrees. Smoke until the internal temperature of the sausage reaches 160F degrees, about 3 hours.

Once it reaches the correct temperature, remove it from the smoker, and place in a bath of ice water, until it reaches an internal temperature of 120F degrees.

Place back on a rack-lined sheet pan and let cool to room temperature.

Refrigerate for up to one week or freeze for up to 9 months.

Smoking the Sausage

There&#039;s nothing like a nice juicy sausage to go with eggs. Cooked to golden brown while keeping the meat nice and juicy. Who can resist it. The fat drips away while cooking, making the sausages that little bit healthier.

Sausages

2-3 Thick Sausages (any type)

Preheat the air fryer to 180 ° C or 360 ° F which usually takes around 3 minutes

Prick holes into the sausages before placing them in the air fryer.

Preparation

Place the sausages into the air fryer and cook for 12-15 minutes.

Cooking

This beef breakfast sausage is a great alternative to pork sausage.  It&#039;s gluten free, grain free, low carb, paleo, and Keto friendly.

BEEF BREAKFAST SAUSAGE | Pork-Free Sausage

lb 75-80% Lean Ground Beef (get grass-fed, if possible,

Sea Salt

Paprika

tsp Garlic Powder

tsp Dried Sage

tsp Dried Thyme

tsp Onion Powder

tsp Black Pepper

tsp Red Pepper Flakes

Avocado Oil, Butter, or Ghee (for cooking)

In a mixing bowl, add all of the ingredients (except the oil/butter) and mix until fully combined.

Separate ground beef mixture into 6 equal parts, roll into a tight ball, and press into a patty shape to about 1/2 inch thick.

Add oil/butter to a large skillet over medium heat.  Place patties into the skillet and cook on each side until fully cooked through and browned around the edges.  *Feel free to cover with a lid to help it cook faster.

Place a paper towel onto a large plate.  Once the sausages are done, transfer them to this plate to allow the paper towel to soak up any excess grease.

Serve immediately or store in the refrigerator up to 5 days.  ENJOY!

Add chorizo to your goulash for an extra bite of paprika.


Sausage and chorizo goulash

vegetable oil

butter

beef

300 grams/10½oz spicy chorizo sausage, chopped

onions, finely sliced

garlic clove, chopped.

tbsp plain flour

tbsp smoked paprika

red chillies, finely chopped

red pepper,

200 milliliters/7fl oz beef stock

175 milliliters/6fl oz soured cream

parsley

rice,

Andy's go-to dish for a quick and delicious homemade dinner.

Beef sausage pasta bake recipe

kg beef sausage

penne pasta (cooked)

g pasta sauce

cheese

75 g pine nuts (toasted)

Beef sticks

7.5 g Cure (about 1.5 level tsp)

45 g kosher salt (about 2.5 Tbsp)

black pepper (about 2 tsp)

g granulated garlic (about 2 tsp)

g granulated onion (about 2 1/2 tsp)

42 g Fermento (about 6 Tbsp)

(about

mustard powder (about 1 Tbsp)

g celery seed (about 2 tsp)

Grind the meat through a 3/16" (4.5 mm) grinder plate.

Add the rest of the ingredients and mix well. I find that a stand mixer with a paddle attachment works very well for mixing.

Stuff into 18-24 mm natural or collagen casings.

Tie into 24" rings (24" total length, 12" top to bottom when the ring is formed).

Transfer to the smoker and dry without smoke for 30-45 minutes at 110F, or until dry to touch.

Raise the temperature to 130F and smoke for 2-3 hours or until the desired color is obtained.

Transfer to a large pot with water preheated to 165F. Poach for 15 minutes or until the internal temperature reaches 154-158 F.

Shower with cold water for about 5 min, then let cool down and dry.

Cut into 6&quot; sticks.

Store in a refrigerator.

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Top 8 beef sausage recipes from across the web

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The most viewed beef sausage recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine