2x Pot Roast Sausage

Ingredients

• 3 lb Beef Chuck Roast (Split in half; one half will be cooked, the other kept raw)
• 2 medium Carrots (Diced; half will go in the pressure cooker, half will be ground raw)
• 1 large Onion (Diced; divided between cooked and raw portions)
• 2 Celery Stalks (Diced; divided between cooked and raw portions)
• 2 medium Potatoes (Diced; optional, adds body to the cooked half)
• 1 tsp Salt (Season both halves evenly)
• 0.5 tsp Black Pepper (Freshly ground if possible)
• 0.5 tsp Garlic Powder (Adds subtle garlic flavor)
• 2 tbsp Olive Oil (For searing the cooked half)
• 2 meter Natural Sausage Casings (Rinsed and soaked according to package instructions)
• 0.25 cup Ice Water (Keeps the grind cold and helps bind the mixture)

Instructions

1. Dice Vegetables

   Dice carrots, onion, celery, and potatoes into ½‑inch pieces. Set aside half of each vegetable for the raw grind and half for the pressure‑cooked half.

   Time: PT10M

2. Split the Roast

   Place the 3‑lb chuck roast on a cutting board and cut it into two equal halves using a sharp chef's knife.

   Time: PT5M

3. Season the Cooked Half

   Season the half that will be cooked with ½ tsp salt, ¼ tsp black pepper, and ¼ tsp garlic powder. Toss to coat evenly.

   Time: PT5M

4. Sear the Cooked Half

   Heat 2 tbsp olive oil in the pressure cooker on high heat. Add the seasoned half and sear on all sides until browned, about 2‑3 minutes per side.

   Time: PT10M

5. Add Vegetables and Liquid

   Add the reserved cooked‑half vegetables (carrots, onion, celery, potatoes) to the pot. Pour in 1 cup water (or beef broth) to create steam.

   Time: PT2M

6. Pressure Cook

   Seal the pressure cooker and set to high pressure for 30 minutes. Allow natural pressure release for 10 minutes, then quick‑release any remaining pressure.

   Time: PT30M

7. Cool and Cube Cooked Meat

   Remove the cooked half, let it rest for 5 minutes, then cut into ½‑inch cubes. Spread cubes on a tray.

   Time: PT10M

8. Freeze Cubes Briefly

   Place the tray of cooked cubes in the freezer for 15 minutes until firm but not frozen solid.

   Time: PT15M

9. Prep Raw Half and Raw Veggies

   Trim any excess fat from the raw half, then cut into roughly 1‑inch chunks. Combine with the raw‑portion vegetables (remaining carrots, onion, celery).

   Time: PT10M

10. Grind Meat and Veggies

    Set up the meat grinder with a coarse plate, chill the grinder head and bowl beforehand. Grind the frozen cooked cubes together with the raw meat and raw vegetables into a large mixing bowl.

    Time: PT15M

11. Bind the Sausage Mixture

    Add ¼ cup ice water to the ground mixture and mix by hand until the mixture becomes sticky and holds together when pressed.

    Time: PT5M

12. Stuff the Casings

    Rinse natural casings, soak them as directed, then thread onto the sausage stuffer. Fill the casings, twisting every 6‑8 inches to form links.

    Time: PT15M

13. Preheat Toaster Oven

    Set the toaster oven to 200°F (93°C) and allow it to preheat.

    Time: PT10M

    Temperature: 200°F

14. Bake the Sausages

    Place the links on a rack set over a baking sheet. Bake for 1 hour 30 minutes, or until the internal temperature reaches 160°F (71°C).

    Time: PT1H30M

    Temperature: 200°F

15. Rest and Serve

    Remove sausages from the oven, let rest for 10 minutes, then slice or serve whole.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

10g

Fat

20g

Fiber

2g

Ingredient Substitutions

• Instead of Beef Chuck Roast: Beef shoulder roast
• Instead of Carrots: Parsnips
• Instead of Onion: Shallot
• Instead of Celery Stalks: Fennel
• Instead of Potatoes: Sweet potatoes
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Olive Oil: Vegetable oil
• Instead of Natural Sausage Casings: Collagen casings

Equipment Needed

• Pressure Cooker
• Meat Grinder
• Sausage Stuffer
• Toaster Oven
• Mixing Bowl
• Cutting Board
• Chef's Knife
• Freezer Tray
• Kitchen Thermometer
• Tongs
• Measuring Spoons
• Measuring Cups

Critical Steps — Do Not Skip

• Cooling the cooked meat cubes before grinding to prevent smearing.
• Keeping the grinder and meat very cold during grinding.
• Grinding cooked and raw meat together to achieve proper binding.
• Cooking the sausages low and slow to retain pot‑roast flavor and moisture.

Chef Tips from the Video

• Freeze the cooked meat cubes for exactly 15 minutes – firm enough to grind but not frozen solid.
• Use a coarse grind for texture; a second finer grind can be done if you prefer a smoother sausage.
• Season the final mixture lightly; the pot‑roast cooking liquid already provides deep flavor.

Troubleshooting

Storage

Refrigerator: Store cooked sausages in an airtight container for up to 3 days.

Freezer: Wrap tightly in freezer‑safe film and freeze for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the first half of the roast a day ahead and freeze the cubes; they grind just as well.
• Sausage links can be baked, then frozen; reheat in a skillet or oven before serving.

Frequently Asked Questions