Ingredients:

  • 5 lbs ground beef (80/20 lean-to-fat ratio)
  • 1 lb beef middles casings (60-65mm)
  • 1/4 cup liquid smoke
  • 4 tbsp fresh garlic, minced
  • 2 tbsp garlic powder
  • 3 tbsp kosher salt
  • 2 tbsp ground black pepper
  • 1 tbsp ground coriander seed
  • 1 tsp ground allspice
  • 1 tbsp brown sugar

Instructions:

  1. Place the chilled ground beef in a stand mixer bowl.
  2. Add the liquid smoke, minced garlic, garlic powder, salt, pepper, coriander, allspice, and brown sugar.
  3. Mix on medium-low speed for 3–5 minutes until the meat becomes tacky and sticks to your finger.
  4. Slide the beef middles casing onto the stuffer nozzle and fill steadily, squeezing gently to remove air pockets.
  5. Twist the sausage into 10-to-12-inch logs and tie securely with butcher's twine.
  6. Preheat oven to 225°F (107°C) and place logs on a parchment-lined baking sheet.
  7. Bake until the internal temperature reaches 160°F (71°C) and the sausages are mahogany brown.
  8. Cool to room temperature, then refrigerate for at least 12 hours to set the fats before slicing.