Juicy Beef Sausage - Healthy Recipes Blog (2024)

FAQs

What makes sausage juicy? ›

Fat lubricates the meat, acts as a binder and will make the sausage tender and juicy. Sausages that do not contain enough fat are typically dry and tasteless. Sausages should contain 25-30% fat.

It is typically made from ground beef mixed with herbs and spices such as fennel, garlic, paprika, and black pepper. Italian beef sausage can be mild or spicy, depending on the seasoning.

Sausages can be made by grinding meat from beef, pork, poultry, or game meat, mixing with salt and other seasonings followed by stuffing into a container or a casing. The word sausage is derived from the Latin word salsus, which means salted or preserved by salting.

Sausages need to be cooked on a low heat. I never prick or cut the skin, because that lets all the juices out. I use a little bit of oil, just enough to coat the bottom of the pan, heat the pan to a medium heat, then put the sausages in and turn the heat down to low.

Properly salting the pork and letting it rest for eight hours in the refrigerator allows the meat to retain moisture and ensures the cooked sausage will have a juicy, springy texture.

Sausages can be cooked in numerous ways. In general, boiling and baking are the healthiest methods, as they don't require much oil. However, pan- and stir-frying are good options as long as you choose a healthy oil. Conversely, deep frying is the least healthy way because of the fat and calories it adds.

Baking is a great way to make your sausages nicely crispy and brown. First, preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit. Then, bake the sausages in a pan for at least 16 to 20 minutes if they are small and for at least 30 to 40 minutes if they are large.

One of the healthiest ways to cook sausages is in the oven. It's super easy to do, and unlike frying or grilling, baking sausages doesn't require any extra oil.

Sausages are a nutrient dense protein option for the family as part of a weekly meal plan with other high iron sources. Where possible aim for high quality ones that ideally have around 75-85% meat or higher. Watch for fillers and additives, especially if there are certain dietary requirements for the family.

Are beef sausages healthier than pork? ›

Beef sausages tend to contain more fat than chicken or pork sausages. When choosing beef sausages, you should look for those with a higher proportion of lean beef and less fat. If it suits your budget, ask your butcher for grass-fed beef sausages, as this option is healthier than grain-fed beef.

Yes, absolutely. There are numerous types of sausage made with beef, chicken, or a blend of various meats. Weisswurst, a white German sausage from Germany, is traditionally made from very finely ground veal and pork. Many hotdogs (which at the end of the day are a variation on German knackwurst) are made with beef.

MUSCLE MEATS. Skeletal muscle meats from slaughtered animals are the principal ingredients used in sausage production. However, the different skeletal muscles vary not only in their contents of fat, water and proteins, but also in their water binding and emulsifying properties, colour, etc.

Sausage Patty

Ingredients: Pork, Water, Salt, Spices, Dextrose, Sugar, Rosemary Extract, Natural Flavors.

While the convenience of store brought sausages may be appealing, they are often times quite expensive. The act of taking the time to make your own sausages at home can allow you to save money.

By steaming the sausages before grilling in a pan, you can preserve as much moisture resulting in juicier sausages. Use a steamer pot, fill up the bottom with about 2cm of water, turn on the heat, then cover. Once the water boils, you can start steaming. Steam the sausage for about 15 mins.

When making sausage, the more fat you can get in your meat, the better. If you are using a leaner beef or pork, add bacon so you don't end up with a tough/dry sausage. It is absolutely key to have your meat very cold and grinder parts chilled.

Even if the casing does break a bit, high-quality smoked sausage is so juicy that it'll be hard to dry it out. If grilling is outside your cooking capacity, then pan-frying your smoked sausage on the stove will still yield a moist, crispy product in a very manageable way.

Adding baking soda to the meat mixture yields a more cohesive, springier sausage. A small amount of onion, garlic, and paprika enhances but doesn't overpower the flavor of the meat.