Bacon, Cheddar, and Beef Links

Bacon, Cheddar, and Beef Links
Contributor

shutterstock.com

Bacon, Cheddar, and Beef Links

This recipe is from chef, butcher, and author Ryan Farr's cookbook Sausage Making:The Definitive Guide with Recipes. Farr writes that this recipe should be considered "a hamburger in sausage form." In that spirit, Farr eats it "on a bun with the traditional burger toppings of shredded lettuce, sliced tomatoes" and his secret sauce. Make and take these sausages to your next summer picnic or barbecue, and you'll certainly be deemed head chef!

If you're inspired to make your own sausage and use it in other recipes, click here to see our Best Sausage Recipes. 

4
Servings
520
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1.25  Pounds  boneless lean beef (95% lean, 5% fat), such as round, sirloin, neck, plate, or shank, cut into 1-in/2.5-cm cubes
  • .60  Pound  boneless fatty beef (75% lean, 25% fat), such as boneless short rib or brisket
  • .60  Pound  bacon, cut into 1-in/2.5-cm pieces
  • 1/4  Cup  ice water
  • 1 1/2  Teaspoon  fine sea salt
  • 2  Tablespoons  freshly ground black pepper
  • 2  Tablespoons  fresh thyme leaves
  • 2  Tablespoons  freshly grated horseradish
  • 1  Cup  grated cheddar cheese
  • rinsed hog casings

Directions

Place the beef and bacon on a rimmed baking sheet, transfer to the freezer. And chill until crunchy on the exterior but not frozen solid.

In a small bowl, combine the water, salt, black pepper, thyme, and horseradish and stir to combine.

Nest a large mixing bowl in a bowl filled with ice. Grind the meat and bacon through the small die of the grinder into the bowl set on ice.

Add the spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl. Fold the cheddar cheese into the sausage.

Spoon 2 tablespoons of the meat mixture into the nonstick frying pan and spread into a thin patty. Cook the test patty over lower heat until cooked through but not browned. Taste for seasoning and adjust if necessary.

Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal the farce.

Stuff the sausage into the hog casings and twist into links.

The sausages can be grilled or the links can be smoked at 170ºF/77ºC, until the internal temperature of the sausage reaches 145º F/63 ºC, 45 to 60 minutes. The sausages are then fully cooked, and can be reheated on the grill when you’re ready to eat them. 

Nutritional Facts

Total Fat
19g
27%
Sugar
7g
8%
Saturated Fat
7g
29%
Cholesterol
114mg
38%
Carbohydrate, by difference
38g
29%
Protein
49g
100%
Vitamin A, RAE
40µg
6%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
137mg
14%
Choline, total
119mg
28%
Fiber, total dietary
2g
8%
Folate, total
76µg
19%
Iron, Fe
7mg
39%
Magnesium, Mg
48mg
15%
Niacin
15mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
535mg
76%
Riboflavin
1mg
91%
Selenium, Se
43µg
78%
Sodium, Na
559mg
37%
Water
118g
4%
Zinc, Zn
7mg
88%

Bacon Shopping Tip

Look for center cut bacon which comes from a leaner part of the belly - you'll get more meat and less fat.

Bacon Cooking Tip

Cook bacon over medium to medium-low heat to prevent it from burning, and occasionally pour off the fat. You can save it for later use as a cooking oil.