This commercial smoked sausage contains problematic additives like corn syrup, MSG, sodium nitrite, and soy protein concentrate. The DIY version eliminates all artificial preservatives and flavor enhancers, using natural alternatives like celery powder for color and nutritional yeast for umami. No seed oils were present in the original, which is good.
Based on: BEEF SMOKED SAUSAGE
· Makes approximately 20 sausage links (2.5 lbs finished)
· Serving: 1 link (approximately 2 oz)
Why This Recipe is Seed Oil Free
Commercial BEEF SMOKED SAUSAGE from HILLSHIRE FARM often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original BEEF SMOKED SAUSAGE may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Natural source of nitrites for color preservation and food safety
Organic vitamin C powder
0.5g (⅛ teaspoon) · Pure Encapsulations Ascorbic Acid
Natural antioxidant that replaces sodium erythorbate, prevents rancidity
Natural hog casings
6-8 feet of 32-35mm casings · The Sausage Maker Natural Hog Casings
Traditional casing that provides the authentic snap and texture
Instructions
Step 1. Prepare the casings by soaking 6-8 feet of natural hog casings in warm water for 30 minutes to remove salt and soften. Rinse thoroughly under running water, checking for holes by running water through each casing. Set aside in a bowl of fresh water. This step is crucial - properly prepared casings prevent bursting during stuffing.
Step 2. In a large mixing bowl, combine the ground beef (1134g) with filtered water (60ml/¼ cup). Mix gently with clean hands for 30 seconds just to incorporate the water. The water helps create a better bind without overworking the meat, which can make sausages tough.
Step 3. Create the spice blend by mixing coconut sugar (8g/2 tsp), garlic powder (3g/1 tsp), nutritional yeast (4g/1 tbsp), sea salt (12g/2 tsp), celery powder (2g/½ tsp), and vitamin C powder (0.5g/⅛ tsp) in a small bowl. Whisk thoroughly to ensure even distribution - clumps of any seasoning will create uneven flavor spots.
Step 4. Add the spice blend and liquid smoke (5ml/1 tsp) to the beef mixture. Using clean hands, mix thoroughly for 2-3 minutes until the mixture becomes slightly sticky and cohesive. This develops the myosin proteins that create proper sausage texture. The mixture should hold together when squeezed - if too dry, add 1 tablespoon of water at a time.
Step 5. Cover the seasoned meat mixture and refrigerate for at least 1 hour or overnight. This allows flavors to meld and makes the mixture easier to stuff. Cold meat also stuffs more easily and creates better texture in the final product.
Step 6. Set up your sausage stuffer (or use a large funnel and wooden spoon for small batches). Thread one prepared casing onto the stuffing tube, leaving 4 inches hanging. Stuff the mixture into casings at medium pressure, avoiding air bubbles by going slowly and steadily. Fill casings firmly but not tight - overstuffed casings will burst during cooking.
Step 7. Twist the filled casing into 4-5 inch links by pinching and rotating every 4 inches, alternating the direction of each twist. Prick any visible air bubbles with a sterilized pin. Hang links on a wooden dowel or lay on parchment paper and refrigerate uncovered for 2-4 hours to develop a pellicle (slight skin) that helps with smoking and cooking.
Step 8. To cook: Pan-fry in a cast iron skillet over medium-low heat for 12-15 minutes, turning frequently until internal temperature reaches 160°F. Or bake at 350°F for 20-25 minutes. For smoking: Cold smoke at 80-90°F for 2 hours, then hot smoke at 225°F until internal temp reaches 160°F (about 45-60 minutes). Store finished sausages refrigerated up to 5 days or freeze up to 3 months.
Storage
Store fresh sausages refrigerated up to 5 days or freeze for up to 3 months. Cooked sausages keep refrigerated for 7 days. Wrap tightly to prevent drying out. No artificial preservatives means shorter shelf life than commercial versions.
Cost Comparison
Cost per serving (homemade)$1.70
Cost per serving (store-bought)$2.50
Savings32%
Higher upfront cost due to buying full packages of seasonings, but significant per-serving savings over time. The main cost is organic grass-fed beef, which provides superior nutrition compared to conventional commercial sausage.