chef Rachel Klein Handmade Aussie Grassfed Beef Sausages with Beer Mustard
- Prep time 40Min
- Cook time 15Min
- Technique Grill, Pan Fry / Saute
- Meat Beef
- Cut Ground
- Serves 4
It’s easy to make your own fresh sausages without the need for casings. Try this recipe with both grassfed ground beef and lamb. Serve them with beer mustard and flatbread instead of the usual bread rolls.
Ingredients
Portion size: 5 sausages
Alternate cuts: Ground lamb
Mustard:
- 1 cup yellow mustard seeds
- 1 1/2 cups cider vinegar
- 2 cups Sam Adams black lager
- 5 tablespoons honey
- 1/2 cup packed brown sugar
- 2 teaspoons salt
- 2 teaspoons ground allspice
- 3/4 teaspoon ground turmeric
- 1 cup mustard powder
Sausages:
- 1/2 teaspoon baking soda
- 1/2 tablespoon strained fresh lemon juice
- 1 pound Aussie grassfed ground beef
- 4 ounces ground pork fatback
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon chopped fresh summer savory or thyme leaves
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3 cloves minced garlic
- 1 cup low-sodium beef broth
- 2 tablespoons grapeseed oil
Method
For the mustard:
-
In a medium bowl, combine the mustard seeds and vinegar with 1 ½ cups of the beer. Cover and refrigerate overnight.
-
In a medium saucepan, combine the remaining ½ cup beer with the honey, brown sugar, salt, turmeric, and allspice and bring to a boil.
-
Remove from the heat, transfer to a blender, and let cool.
-
Add the powdered mustard and the mustard seeds with soaking liquid to the blender and purée.
-
Transfer the mustard to a container, cover, and refrigerate overnight before serving.
For the sausages:
-
Preheat a grill to high heat or use a griddle pan.
-
In a small bowl, dissolve the baking soda in the lemon juice.
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In a large bowl, thoroughly mix the beef, fatback, salt, pepper, herbs, spices, and garlic with the dissolved baking soda mixture.
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Incorporate the broth into the meat in stages, mixing until the meat is very moist but not so soft that you cannot form it. Refrigerate well wrapped, overnight.
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With a wet hand, form cylinder-shaped sausages, 2–3 inches long and 1 inch thick, and place them on a baking sheet lined with foil.
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Brush the sausages with grapeseed oil and grill for about 3 minutes on each side, or until cooked to medium doneness.
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Serve immediately.
