“Discover the mouthwatering delight of Brisket Sausage – a perfect blend of smoky, tender brisket meat and savory spices. Indulge in this delectable fusion that brings together the bold flavors of Texas-style BBQ with the classic allure of sausage. Elevate your taste buds to a whole new level with every juicy bite of our irresistible Brisket Sausage. Satisfaction guaranteed!”
BRISKET SMOKED SAUSAGE
Brisket Smoked Sausage is a flavorful and delicious beef sausage that can easily be made at home. Made with ground brisket, our favorite brisket rub, green peppers, and a hint of jalapeño, this sausage takes the taste to a whole new level. It is slow-smoked to perfection and can be used in various dishes such as casseroles, soups, shrimp boil packets, and Meat Lovers Charcuterie Board.
Making homemade sausage from venison and pork is something we enjoy, but this beef sausage has become our favorite. The combination of flavors in this recipe is simply amazing. If you prefer a spicier sausage, you can add more jalapeños according to your taste preferences.
For storage options, you can wrap the smoked sausage in 2 layers of plastic wrap and refrigerate it for up to 4 days. If you want to freeze it for longer shelf life, wrap it in 2 layers of plastic wrap and a layer of foil or vacuum seal it to prevent freezer burn. It can be frozen for up to 6 months and should be thawed in the refrigerator before use.
INGREDIENTS FOR BRISKET SMOKED SAUSAGE:
This homemade brisket smoked sausage recipe requires the following ingredients:
- 5 pounds of brisket, cut into 2-3 inch chunks
- Brisket rub (your favorite brand or homemade)
- 1 green bell pepper, minced
- 1 jalapeño, minced
- 2 tablespoons vegetable oil
- Sausage casings
The combination of ground brisket, brisket rub, minced bell pepper, and jalapeño gives this beef sausage a unique and delicious flavor. The vegetable oil helps to bind the ingredients together.
OTHER ITEMS FOR MAKING SMOKED SAUSAGE:
To make homemade smoked sausage, there are a few essential items you will need. First, you will need a meat grinder with a large grate for grinding the brisket. This will ensure that the sausage has the right texture and consistency. Additionally, you will need a sausage stuffer and casings to shape and hold the sausage mixture. Make sure to run water through the casing before threading it onto the stuffer for easier handling.
It is also important to have a grill or smoker to cook the sausage. Preparing the grill or smoker at 250° with hickory or oak wood will impart delicious smoky flavors into the sausage. A digital thermometer is necessary to check the internal temperature of the sausage and ensure it is cooked properly. Finally, if you plan on storing or freezing the smoked sausage, you will need plastic wrap and foil or vacuum seal bags for proper storage.
HOW TO MAKE BRISKET SMOKED SAUSAGE:
To make brisket smoked sausage, start by cutting about 5 pounds of brisket into 2-3 inch chunks. It’s okay if the meat is partially frozen. Run the brisket through a meat grinder with the large grate. In a separate bowl, mix the ground brisket with your favorite brisket rub, minced bell pepper, minced jalapeño, and vegetable oil until well combined. Run the mixture back through the grinder on the large setting.
Refrigerate the mixture while you prepare the sausage stuffer and casings. Run water through each casing to make it easier to thread onto the stuffer. Attach the stuffer to the grinder and thread one casing onto the end, tying a knot at the other end. Poke holes in the casing with a toothpick to allow air to escape when stuffing.
Place a sheet pan under the sausage stuffer to catch the sausage as it forms. Stuff the mixture into casings, forming them into a spiral shape and tying off at the end. Repeat this process with remaining casings and sausage mixture.
Once all sausages are formed, place them on a sheet pan and refrigerate for up to 24 hours before smoking. Preheat your grill or smoker to 250°F with hickory or oak wood for flavor. Cook the smoked sausages over indirect heat with the lid closed for about 1 ½ – 2 hours, or until they reach an internal temperature of at least 165°F or desired smoke level is reached.
Remove from grill or smoker and let them rest for 10 minutes before slicing and serving. You can wrap any leftover smoked sausages in plastic wrap and refrigerate for up to 4 days or freeze them by wrapping in multiple layers of plastic wrap followed by foil or vacuum sealing for up to 6 months. To reheat, place the smoked sausages in a skillet with a few tablespoons of liquid (water, broth, or beer) and cook covered over medium heat for about 5 minutes.
Enjoy the incredible flavor of homemade brisket smoked sausage in various dishes like casseroles, soups, shrimp boil packets, or on a meat lovers charcuterie board.
HOW TO STORE AND REHEAT BRISKET SMOKED SAUSAGE:
To store brisket smoked sausage, wrap it in two layers of plastic wrap and refrigerate for up to four days. If you want to freeze it, wrap it in two layers of plastic wrap and then a layer of foil or use a vacuum seal for the best protection against freezer burn. It can be frozen for up to six months and should be thawed in the refrigerator before reheating.
To reheat the smoked sausage, place it in a skillet with a few tablespoons of liquid such as water, broth, or beer. Cook it over medium heat, covered, for about five minutes. This will help maintain its moisture and heat it evenly.
By following these storage and reheating instructions, you can enjoy your homemade brisket smoked sausage even days after making it.
SIDES FOR BRISKET SMOKED SAUSAGE
When serving brisket smoked sausage, there are several delicious side dishes that pair perfectly with the smoky and savory flavors. One option is to make garlic rosemary potatoes. These potato wedges are cooked on the grill and turn out tender and fluffy with a burst of flavor from the garlic and rosemary seasoning.
Another great side dish to accompany the sausage is grilled corn on the cob. By making foil packets, you can easily cook the corn on the grill and add a quick garlic butter for extra taste. The combination of sweet corn and rich garlic butter will definitely be a hit at your next cookout.
If you’re looking for a quick and easy side, try grilling some garlic bread. It cooks up fast while your meat rests, allowing you to enjoy warm, crispy slices of bread with a delicious garlic flavor. It’s the perfect complement to any meal.
Lastly, grilled zucchini is a simple yet delicious side dish that pairs well with brisket smoked sausage. It’s easy to prepare by slicing zucchini into planks and grilling until tender. The natural sweetness of the zucchini is enhanced by the smoky flavors from the grill.
GARLIC ROSEMARY POTATOES
Savory potato wedges turn out tender and fluffy with tons of flavor. One of the easiest side dishes you can make on the grill. These garlic rosemary potatoes are a delicious accompaniment to any meal. The combination of garlic and rosemary adds a fragrant and savory element to the potatoes, while grilling them gives them a crispy exterior and soft interior. To make these potatoes, simply cut them into wedges, toss them in olive oil, minced garlic, chopped fresh rosemary, salt, and pepper, and then grill until golden brown and cooked through. The result is a flavorful and satisfying side dish that pairs well with grilled meats or can be enjoyed on its own.
GRILLED CORN ON THE COB
We love making foil packet corn on the cob. It’s a simple and delicious way to prepare this classic summertime side dish. To make it, start by shucking the corn and removing any silk. Then, spread a generous amount of garlic butter on each ear of corn. Wrap the corn in aluminum foil, making sure it is tightly sealed. Place the foil packets on a preheated grill and cook for about 15-20 minutes, turning occasionally, until the corn is tender and cooked through. The garlic butter adds a flavorful twist to the sweet and juicy corn, making it a standout at your next cookout.
GRILLED GARLIC BREAD
Grilled garlic bread is a quick and easy side dish that adds a burst of flavor to any meal. It cooks up fast on the grill while your meat rests before slicing, making it a convenient addition to your barbecue spread. The combination of crispy bread with the rich flavors of garlic and butter is simply irresistible. Whether you’re serving it alongside grilled meats or as a standalone appetizer, grilled garlic bread is sure to be a hit with your family and friends.
GRILLED ZUCCHINI
Grilled zucchini is a simple and delicious side dish that pairs well with any meal. To make grilled zucchini, start by slicing the zucchini into thick rounds. Brush the slices with olive oil and sprinkle with salt and pepper. Preheat the grill to medium-high heat and place the zucchini slices directly on the grates. Grill for about 4-5 minutes per side, or until tender and lightly charred. Remove from the grill and serve immediately. The grilled zucchini will have a smoky flavor and a slightly crispy texture, making it an irresistible addition to your meal.
Grilled zucchini can be served as a standalone side dish or used in other recipes. It pairs well with grilled meats, such as steak or chicken, and can also be added to salads or pasta dishes for extra flavor and texture. The simplicity of grilling zucchini allows its natural flavors to shine through, making it a versatile and healthy option for any occasion. Whether you’re hosting a backyard barbecue or preparing a weeknight dinner, grilled zucchini is sure to be a hit with your family and friends.
BRISKET SMOKED SAUSAGE
Brisket Smoked Sausage is an incredible beef sausage that can be easily made at home. It involves ground brisket mixed with a flavorful brisket rub, green peppers, and a touch of jalapeño to create a unique and delicious flavor combination. This homemade sausage is considered the best among other variations made from venison and pork. Slow smoking the sausage adds depth to its taste, making it a perfect addition to casseroles, soups, shrimp boil packets, and Meat Lovers Charcuterie Boards.
To ensure freshness, wrap the smoked sausage in two layers of plastic wrap before refrigerating for up to four days. For longer storage, freeze the sausage by wrapping it in two layers of plastic wrap followed by a layer of foil or vacuum sealing it. This will protect it from freezer burn for up to six months. To thaw the sausage, simply place it in the refrigerator.
When reheating smoked sausage, heat a skillet with a few tablespoons of liquid such as water, broth, or beer over medium heat. Place the smoked sausage in the skillet and cover it for about five minutes. This will help retain moisture and prevent drying out.
INGREDIENTS
– 5 pounds brisket, cut into 2-3 inch chunks
– Brisket rub (your favorite)
– 1 green pepper, minced
– 1 jalapeño, minced
– Vegetable oil
INSTRUCTIONS
To make the brisket smoked sausage, start by cutting about 5 pounds of brisket into 2-3 inch chunks. It’s fine if the brisket is partially frozen. Run the brisket through a meat grinder with the large grate.
In a bowl, mix the ground brisket with your favorite brisket rub, minced green pepper, minced jalapeño, and vegetable oil until well combined. Run the mixture back through the grinder on the large setting. Refrigerate the mixture while you prepare the sausage stuffer and casings.
If needed, run water through the casing to make it easier to thread onto the stuffer. Attach the stuffer to the grinder and thread one casing onto the end. Tie a knot at the end of the casing and poke it with a toothpick to allow air to escape when stuffing.
Place a sheet pan under the sausage stuffer to catch the sausage as it forms. Stuff the mixture into casings, forming it into a spiral shape and tying off the end. Repeat this process with remaining casings and sausage mixture.
Once all sausages are formed, place them on a sheet pan and refrigerate for up to 24 hours until ready to smoke.
To smoke the sausages, prepare your grill or smoker by heating it to 250°F with hickory or oak wood. Place smoked sausages over indirect heat and cook with the lid closed for about 1 ½ – 2 hours.
Check with a digital thermometer for doneness; ensure that each sausage reaches at least 165°F or until desired smoke level is reached. Remove from grill or smoker and let them rest for 10 minutes before slicing.
If you have leftovers, you can wrap smoked sausages in two layers of plastic wrap and refrigerate for up to 4 days. To freeze, wrap in two layers of plastic wrap and a layer of foil or vacuum seal for protection from freezer burn. Freeze for up to 6 months and thaw in the refrigerator before reheating.
To reheat smoked sausages, place them in a skillet with a few tablespoons of liquid (water, broth, or beer) and cook over medium heat, covered, for about 5 minutes.
NOTES
This homemade brisket smoked sausage is a delicious and flavorful addition to any meal. It can be customized to your taste preferences, whether you prefer a mild or spicy sausage. Feel free to adjust the amount of jalapeños to add more heat. The sausage can be refrigerated for up to 4 days or frozen for up to 6 months. To reheat, simply cook in a skillet with a few tablespoons of liquid over medium heat for about 5 minutes.
Grilling potato wedges is an easy and tasty side dish option that pairs well with the brisket smoked sausage. The wedges turn out tender and fluffy with lots of flavor. They are perfect for serving alongside your grilled meats.
Foil packet corn on the cob is another favorite side dish that can steal the show at your next cookout. Adding a quick garlic butter gives it an extra burst of flavor. It’s simple to make and a crowd-pleaser.
Grilled garlic bread is a quick and easy side that cooks up fast while your meat rests before slicing. It’s a great way to add some extra flavor to your meal.
Grilled zucchini is a simple and delicious vegetable side dish that complements any meal. It’s easy to prepare and adds freshness to your plate.
If you love smoked brisket, you’ll be pleasantly surprised by how delicious homemade brisket smoked sausage turns out. The flavor is even better than expected, making it worth trying.
NUTRITION INFORMATION:
The nutritional information for homemade brisket smoked sausage may vary depending on the specific ingredients and portion sizes used. However, it is generally a high-protein dish due to the ground brisket and can provide a good amount of essential vitamins and minerals. It is important to note that this information is estimated and may not be completely accurate.
YIELD:
This recipe yields approximately 5 pounds of homemade brisket smoked sausage. It can be enjoyed as a main dish or used as a flavorful addition to various recipes such as casseroles, soups, shrimp boil packets, and charcuterie boards.
The homemade sausage can be wrapped in plastic wrap and refrigerated for up to 4 days, or frozen for up to 6 months. When reheating the smoked sausage, it is recommended to place it in a skillet with a few tablespoons of liquid (water, broth, or beer) and cook over medium heat, covered, for about 5 minutes.
SERVING SIZE:
This recipe makes about 5 pounds of brisket smoked sausage, which can serve approximately 10-12 people as a main dish or be used as a flavorful addition to other recipes such as casseroles, soups, shrimp boil packets, and charcuterie boards. Each serving size will depend on the specific dish or meal it is being used in.
In conclusion, brisket sausage offers a flavorful and unique twist on traditional sausages. Its combination of tender brisket meat with savory spices creates a mouthwatering experience. Whether enjoyed on its own or added to recipes, brisket sausage is a delightful choice for meat lovers seeking something new and delicious.
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