Beef Sausage MeatReduction
10 servings (Approx. 150g per serving) / Allergens: None declared (check sausage casings for potential allergens)
Prep Time: 30 minutes / Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Sausage making is a traditional preservation technique dating back centuries, designed to maximize flavor, texture, and shelf life. This preparation focuses on building deep Maillard-driven complexity through roasted vegetables and rich beef fat integration. In this recipe SHO – Concentrated Dark Stock is used for reinforcing and enhancing the meaty base. The stock intensifies umami depth and delivers long-cooked roasted notes that amplify the natural richness of the beef. The UVP of SHO in this application is its ability to elevate protein-forward preparations without adding excess liquid, allowing the sausage to retain structure while developing a pronounced savory character.
| Ingredients | Quantity |
|---|---|
| SHO - Concentrated Dark Stock | 80 gr |
| Beef chuck | 1000 gr |
| Beef tallow | 200 gr |
| Yellow onion | 150 gr |
| Red beetroot | 150 gr |
| Green cabbage | 150 gr |
| Black pepper | 4 gr |
Instructions
- Peel the onion and beetroot. Wash the cabbage thoroughly. Chop all vegetables into uniform pieces suitable for roasting.
- Season the vegetables with 20 grams of SHO - Concentrated Dark Stock and mix evenly to coat.
- Roast at 180°C for approximately 45 minutes, or until fully cooked and lightly caramelized.
- Allow vegetables to cool slightly. Peel the beetroot if needed and roughly chop all roasted vegetables.
- Pass the beef chuck, beef tallow, and roasted vegetables through a meat grinder using a medium plate.
- Incorporate the remaining SHO - Concentrated Dark Stock and black pepper. Mix thoroughly until a uniform farce develops.
- Fill sausage casings using a sausage stuffer, ensuring even pressure to avoid air pockets. Twist into equal portions.
Notes
- For improved texture, chill the meat and grinding equipment before processing.
- A finer grind can be achieved by passing the mixture through the grinder twice.
- Allow sausages to rest under refrigeration for 12–24 hours to enhance flavor integration.
- Suitable for grilling, pan-roasting, or slow cooking applications.
