The Perfect Homemade Beef & Chicken Sausage – Better Than Store-Bought!

Learn how to make the perfect homemade Beef & Chicken Sausage. Juicy, flavorful, and better than store-bought. Full recipe and cooking instructions below. Ingredients (1 kg) Meat 500 g lean beef 500 g chicken breast Liquid 150 g cream (for the meat emulsion) Salt 10 g curing salt 10 g regular salt Spices & Additives 2 g black pepper 1 g garlic powder 1 g ground coriander 1 g ground cardamom 2 g dextrose 1.5 g phosphate 3 g dry smoke 0.5 g sodium ascorbate 2 g food-grade charcoal Preparation Cut the beef and chicken into 20 mm cubes. Add the salt, mix well, cover, and refrigerate for 24 hours. Place the meat in the freezer for 30 minutes. Blend 20% of the chicken and all the beef into a smooth meat emulsion. Combine the emulsion with the remaining chicken, spices, and additives. Mix for 5–6 minutes. Keep the meat temperature below 10–12°C. Heat Treatment (Oven) Let the sausages warm at room temperature until the internal temperature reaches 16°C. Dry at 60°C until the surface is dry and the internal temperature reaches 30°C. Roast at 85°C until the internal temperature reaches 56°C. Add boiling water to a baking tray and cook at 80–85°C until the internal temperature reaches 68–72°C. Cool in ice water for 15–20 minutes. Vacuum seal (or place in a plastic bag) and refrigerate for 24 hours. Your homemade Beef & Chicken Sausage is ready!