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Ingredients

• 2 kg Beef Chuck (trimmed of excess fat, cut into 1‑2 cm cubes)
• 30 g Kosher Salt (about 2 % of meat weight)
• 5 ml Liquid Smoke (adds smoky flavor without a smoker)
• 5 g Red Chili Flakes (adjust to desired heat)
• 5 g Coriander Seeds (lightly toasted and crushed)
• 10 g Paprika (sweet or smoked, according to preference)
• 5 g Black Pepper (freshly ground)
• 2 m Natural Sausage Casings (beef or pork casings, rinsed and soaked)
• 30 cm Kitchen Twine (food‑grade cotton string for tying links)

Instructions

1. Prepare the Beef

   Trim excess fat from the beef chuck, then cut it into 1‑2 cm cubes. Place the cubes in the freezer for 15 minutes to firm them up for easier grinding.

   Time: PT15M

2. Grind the Meat

   Using a coarse grinding plate, grind the chilled beef cubes into a large mixing bowl.

   Time: PT10M

3. Mix Salt and Liquid Smoke

   Sprinkle the kosher salt evenly over the ground meat, then drizzle the liquid smoke. Mix with clean hands until the salt is fully dissolved and the meat looks tacky.

   Time: PT5M

4. Add Spices

   Add red chili flakes, toasted crushed coriander seeds, paprika, and freshly ground black pepper. Mix thoroughly to distribute the spices evenly.

   Time: PT5M

5. First Cold Cure (5 Days)

   Transfer the seasoned meat to a shallow, food‑grade container, cover tightly with plastic wrap, and place in the refrigerator (≤4 °C) for five days. Flip the mixture once a day to ensure even curing.

   Time: PT5D

   Temperature: 4°C

6. Prepare Casings

   Rinse natural casings under cold water, then soak them in warm water for 30 minutes. Run water through the casing to check for holes.

   Time: PT30M

7. Stuff the Sausage

   Fit the prepared casings onto the sausage stuffer funnel, then gently push the cured meat through, filling the casing without air pockets. Twist the filled casing into 15‑cm links using kitchen twine.

   Time: PT30M

8. Second Dry Cure (2 Weeks)

   Hang the linked sausages in a cool, well‑ventilated area (or a refrigerator shelf) at 4‑6 °C with 70‑80 % humidity for fourteen days. The sausages will lose moisture and develop a firm, dry‑cured texture.

   Time: PT14D

   Temperature: 4-6°C

9. Slice and Serve

   After two weeks, remove the twine, slice the sausage thinly, and serve at room temperature with bread, cheese, or as part of a charcuterie board.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

2 g

Fat

18 g

Fiber

0 g