Juicy Beef Sausage - Healthy Recipes Blog (2024)

FAQs

What makes sausage juicy? ›

Fat lubricates the meat, acts as a binder and will make the sausage tender and juicy. Sausages that do not contain enough fat are typically dry and tasteless. Sausages should contain 25-30% fat.

Heat a non-stick pan over a medium heat, then add the sausages. A little of the fat from the sausages will start to come out as they warm up; turn the sausages in the hot fat to coat them. Keep cooking for 15-20 mins, moving them around in the pan and turning them over regularly so they all cook evenly.

It is typically made from ground beef mixed with herbs and spices such as fennel, garlic, paprika, and black pepper. Italian beef sausage can be mild or spicy, depending on the seasoning.

Most sausage, however, is made by placing the ground ingredients in some type of forming device to give them shape and hold them together for thermal processing. The casing materials may be natural or manufactured. Natural casings are the gastrointestinal tracts of cattle, sheep and hogs.

Cook gently and only to a max 145-150ºF over a low to moderate heat or with the simmer then brown method. The main benefit from either of the methods we recommend is that you will lose only about half of the moisture when compared to a fast high cook approach and this means immeasurably better results, every time.

You can use regular tap water to boil your sausages, but this can render the meat a bit flavourless. To add a bit more flavour, try boiling the sausages in chicken or vegetable stock or even water mixed with wine.

Sausages can be cooked in numerous ways. In general, boiling and baking are the healthiest methods, as they don't require much oil. However, pan- and stir-frying are good options as long as you choose a healthy oil. Conversely, deep frying is the least healthy way because of the fat and calories it adds.

One of the healthiest ways to cook sausages is in the oven. It's super easy to do, and unlike frying or grilling, baking sausages doesn't require any extra oil.

Sausages are a nutrient dense protein option for the family as part of a weekly meal plan with other high iron sources. Where possible aim for high quality ones that ideally have around 75-85% meat or higher. Watch for fillers and additives, especially if there are certain dietary requirements for the family.

Are beef sausages healthier than pork? ›

Looking at these main nutrients, we can see that they are nearly the same. However, the biggest difference is the amount of iron. In beef, there is 14% iron per 100g when compared to the 4% in pork meat. Another big difference is that beef has a high amount of vitamin B12 and B6 when compared to pork.

Our All Beef Farmer's Sausage is cooked and naturally smoked using real hardwood chips. It is gluten free and no MSG has been added. Enjoy it at your next meal!

Ingredients: Pork, Water, Salt, Spices, Dextrose, Sugar, Rosemary Extract, Natural Flavors.

While the convenience of store brought sausages may be appealing, they are often times quite expensive. The act of taking the time to make your own sausages at home can allow you to save money.

Even though the sausage may be crispy on the outside, the inside may still be raw. To determine whether it's done, you can measure the internal temperature with a meat thermometer. Sausages should reach 155–165°F (68–74°C).

Even if the casing does break a bit, high-quality smoked sausage is so juicy that it'll be hard to dry it out. If grilling is outside your cooking capacity, then pan-frying your smoked sausage on the stove will still yield a moist, crispy product in a very manageable way.

The sausages without baking soda had a coarser, more burger-like texture, while those with the baking soda were more cohesive, with a springiness to the meat that I instantly recognized from the cevapi I sampled in restaurants.