Ingredients
Scale
- 2 lbs ground beef (preferably chuck or brisket)
- 1/2 cup crushed ice
- 2 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp red pepper flakes (optional for a spicy kick)
- 1/4 cup fresh parsley, chopped
- Sausage casings (if making links)
Instructions
- Start by placing the ground beef in a large mixing bowl. Add the crushed ice to the meat to keep it cold throughout the mixing process.
- In a separate bowl, combine the kosher salt, black pepper, garlic powder, onion powder, paprika, and red pepper flakes. Mix the spices well.
- Sprinkle the spice mixture evenly over the ground beef. Add the chopped parsley and mix everything together by hand until fully combined.
- If you’re using sausage casings, soak them in warm water for about 30 minutes to make them pliable. Rinse thoroughly before using.
- Stuff the beef mixture into the sausage casings, ensuring they are packed tightly. Tie off the ends with butcher’s twine.
- For those not using casings, you can form the sausage into patties instead.
- Heat your grill or skillet to medium heat. Cook the sausages for about 10-12 minutes, turning occasionally, until the internal temperature reaches 160°F (71°C).
- Remove from heat and let rest for a few minutes before serving.
Notes
- If you’re using casings, make sure not to overstuff them, as this can cause them to burst during cooking.
- You can freeze uncooked sausages for up to three months for later use. Just make sure they’re well-wrapped.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 sausage link or patty
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 60mg
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