German Beef Sausage

[Pivodog]

@dennyo

• rest in the fridge overnight

• 1 hr in the smoker @ 125F with no smoke

• 2hr - @140F with smoke

• sous-vide for 45min @160F

[processhead]

Pivodog That recipe sounds interesting and the sausage looks great.
German Beef Sausage covers a lot of territory. Is there a sausage type/style that it compare it to?

[Pivodog]

Good question, It’s called Rindswurst and I believe that it’s from Frankfurt.

[Pivodog]

Here is the official photo other than the air bubbles it turned out very nice!

[IVERYAN]

Pivodog those look great. Im not sure how to eliminate air bubbles when using a bowl cutter. The last time i ate a commercial hot dog i took a close look at the texture & noticed it had some air bubbles also.

[Surg]

Pivodog
Looks amazing!

[processhead]

IVERYAN said in German Beef Sausage:

Pivodog those look great. Im not sure how to eliminate air bubbles when using a bowl cutter. The last time i ate a commercial hot dog i took a close look at the texture & noticed it had some air bubbles also.

Commercial bowl choppers operate under a vacuum during at least part of the chop cycle. I don’t think eliminating air bubbles is the main reason but it would be one of the side benefits.

[Pivodog]

A vacuum stuffer would probably fix it. Dang, not another toy!!! LOL

[craigrice]

Pivodog your recipe calls for onion are they fresh or dehydrated or caramelized

[Pivodog]

I used fresh onion

[craigrice]

thanks I will have to try it

[YooperDog]

Pivodog looks like and I bet a very tasty product. Looks like you did a pretty dang good job. Congrats