Bacon, Cheddar, and Beef Links

Bacon, Cheddar, and Beef Links
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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
360
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
17g
24%
Sugar
5g
6%
Saturated Fat
8g
33%
Cholesterol
112mg
37%
Carbohydrate, by difference
11g
8%
Protein
39g
85%
Vitamin A, RAE
113µg
16%
Vitamin B-12
7µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
16mg
21%
Calcium, Ca
348mg
35%
Choline, total
143mg
34%
Fiber, total dietary
1g
4%
Folate, total
18µg
5%
Iron, Fe
5mg
28%
Magnesium, Mg
65mg
20%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
802mg
100%
Riboflavin
1mg
91%
Selenium, Se
56µg
100%
Sodium, Na
682mg
45%
Water
156g
6%
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.