Smoked beef sausages
6 servings
10 minutes
Smoked beef sausages are the embodiment of Italian craftsmanship in creating aromatic meat products. Their history roots in the traditions of homemade sausages, where the patient aging of meat and harmony of spices create a rich, spicy flavor. The blend of beef brisket and pork shoulder, complemented by cayenne pepper, smoked paprika, and coriander, gives them a rich aroma with a hint of heat. The careful smoking process imparts a deep smoky note to the sausages that pairs perfectly with cheese, wine or fresh bread. They are ideal for family gatherings as well as exquisite gastronomic experiments, revealing themselves in combination with spicy sauces and vegetables. This recipe is a true delight for lovers of rich meat flavors that awakens warm memories of sunny Italy.
1
Cut the meat into cubes, add spices, and grind it in a meat grinder, first through the coarse plate and then the fine one.
- Pork shoulder: 700 g
- Beef brisket: 1200 g
- Cayenne pepper: 5 g
- Mustard: 15 g
- Ground coriander: 15 g
- Sea salt: 60 g
- Ground dried garlic: 40 g
- Smoked paprika: 30 g
- Crushed black pepper: 30 g
- Sugar: 50 g
- Ground paprika: 50 g
2
Put the meat in the refrigerator for a day to allow it to cool and firm up.
3
Stuff the pre-prepared pig intestines with minced meat, previously greased with oil.
- Pork shoulder: 700 g
- Beef brisket: 1200 g
4
The size of the sausage can vary.
5
Smoke the sausages for 30 minutes.