Corned Beef Brisket Sausage
March 21, 2016
All of the great flavors of pastrami are stuffed into these juicy Corned Beef Brisket Sausages
- Prep: 3 hrs
- Cook: 20 mins
- Yields: 10 sausages
1Rinse off the brisket under cold water and pat dry with paper towels.
2Cut into 2-inch cubes. Place on a sheet pan with the bacon and freeze for one hour.
3Pass the meat through a food grinder one time, using a course blade.
4Gently mix the bacon and beef together with your hands. You want to work the meat as little as possible.
5Place the ground meat into the freezer for 30 minutes.
6Remove two long casings from the salt. Rinse under cold water. Open one end and allow water to rinse through the casing twice. Place in a bowl of cold water and let sit while the meat is chilling.
7Pat the casings dry with a paper towel, and slide one onto the stuffing tube.
8Place some meat into the hopper and turn the mixer on slowly until the meat reaches the end of the tube.
9Pull about two inches of the casing off the end and tie in a knot. Slide it back on until the knot touches the end.
10Hold onto the casing and apply gentle pressure toward the mixer. Turn the mixer on and allow the meat to extract into the tube. You want to keep gently pushing toward the mixer, so you don’t get any air pockets.
11Continue filling until you have about three inches of casing remaining. Pull the casing off.
12Starting at the knotted end, determine how long you want your sausages to be. Then, twist three times at that length. Continue down the sausage, twisting the opposite direction each time. Finish by tying a knot in the end.
13With a toothpick, pierce each sausage in a few places to remove air pockets. Return to the freezer for 30 minutes.
14Remove from the freezer and cut each link at the twist.
15Grill the links over high heat for about 10 minutes per side or until the inside reaches 160F degrees.
It’s very important to freeze the meat before grinding and stuffing; otherwise, your sausage will be dry and crumbly.
There is no need to add seasonings to the meat grind because the corned beef is brined in salt and herbs that flavors the meat.