- 5 LB ground beef
- 3 OZ tomato paste
- 16 OZ chili sauce
- 2½ TSP cumin
- 3½ TBS granulated garlic
- 2 TBS granulated onion
- 1½ TSP cayenne pepper
- 2½ TSP black pepper
- 1½ TBS chili powder
- 2½ TBS salt
- 6½ 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.
- Cover the mixture and place in the fridge for 4 hours or 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).
Yields 20-25 sausages.