5 LB ground beef
3 OZ tomato paste
16 OZ chili sauce
2.5 TSP cumin
3.5 TBS granulated garlic
2 TBS granulated onion
1.5 TSP cayenne pepper
2.5 TSP black pepper
1.5 TBS chili powder
2.5 TBS salt
6.5 TBS sugar
2 C corn meal
Mix all of the dry ingredients together. Add the dry and wet ingredients to the raw meat and mix well. If desired fry off a small patty of the sausage meat to check seasoning, then adjust seasoning accordingly. If possible, allow to chill overnight to allow the texture and flavors to improve.
Stuff sausage into casings using your preferred method taking care to pop air bubbles and not to over-stuff the casings. Twist into links. If using collagen casings, place on a sheet pan and allow to rest in the fridge overnight to allow the casings to hydrate properly. Divide into individual links. If freezing for storage, first freeze individually on a sheet pan, then wrap tightly in foil (or vacuum-seal).