Better Than Store-Bought! Homemade Beef & Chicken Sausage | No Pork

Juicy, flavorful, and better than store-bought! In this video, I'll show you the complete process from meat preparation to the final slice. The full recipe and heat-treatment schedule are below. If you enjoyed this recipe, leave a comment and let me know what I should make next! Enjoy! 1. Meat Semi-fat beef — 500 g Boneless chicken thighs — 500 g Grind through a 10–12 mm coarse plate. 2. Salt & Functional Ingredients Curing salt (0.5% nitrite) — 10 g Regular salt — 10 g Total salt: 20 g per 1 kg of meat (2%) Food-grade phosphate — 3 g Yeast extract — 2 g Ice water or crushed ice — 200 ml (20% of the meat weight) 3. Spices Black pepper — 1 g White pepper — 0.5 g Ground coriander — 1 g Ground nutmeg — 0.5 g Dried garlic — 1 g Liquid smoke powder (dry smoke) — 1.5 g Preparation Curing Mix the meat with the curing salt and regular salt. Refrigerate for 12–24 hours at 2–4°C. Grinding Grind the beef through a 2–3 mm plate. Grind the chicken through a 10–12 mm coarse plate. Mixing Add the phosphate, yeast extract, spices, and ice water to the ground beef. Mix until a sticky meat emulsion forms. Important: Keep the meat temperature below 12°C throughout mixing. Fold the ground chicken into the beef mixture and mix just until evenly distributed. Stuffing Stuff firmly into the casing, removing all air pockets. Settling Hang vertically in the refrigerator (2–4°C) for 12 hours. Tempering Leave at room temperature for 3–4 hours, until the internal temperature reaches 15–18°C. Heat Treatment (Oven) Drying 60°C (140°F), convection — 10 minutes Roasting 90°C (194°F) until the internal temperature reaches 58°C (136°F). Cooking Pour boiling water into a tray to create steam. Maintain the oven at 85°C (185°F). Cook until the internal temperature reaches 68°C (154°F). Cooling Chill in ice water for 20 minutes. Pat dry and refrigerate before serving. #homemade #cooking #recipe #sausage #beef #chicken #bbg