The beef makes these sausages surprisingly lean, but offers a rich meatiness that's the perfect counterpoint to sweet shallots and fresh thyme.
- Portion size 13 servings
- Credits : Canadian Living Magazine: The Barbecue Collection cookbook
MethodIn large skillet, heat oil with butter over medium-high heat; saute shallots until deep golden and very tender, about 20 minutes. Stir in garlic, vinegar, soy sauce, salt and pepper; cook, stirring, for 2 minutes. Let cool completely.
In large bowl, toss together beef, shallot mixture and thyme until well combined. Transfer to large zip-top bag; seal and refrigerate overnight or for up to
Place large bowl over another bowl filled with ice water. Using stand mixer with meat grinder attachment fitted with coarse screen, grind beef mixture into chilled bowl. Fit meat grinder attachment with fine screen; grind beef mixture into chilled bowl again. Cover and refrigerate until well chilled, about 1 hour.
Meanwhile, rinse casings; soak in cold water for 30 minutes.
Grind beef mixture though fine screen once more. Using attachment, fill casings with beef mixture, twisting into 5-inch (12 cm) links. Prick sausages all over with toothpick. Arrange on baking sheet; refrigerate for 1 hour. Cut into links.
Place sausages on greased grill over medium-high heat; close lid. Grill, turning once, until browned and juices run clear when sausage is pierced or instant-read thermometer inserted in centre of several reads 160F (71C), about 20 minutes. (Alternatively, in skillet, heat 1 tsp olive oil over medium-high heat; cook sausages until browned all over. Reduce heat to medium; cook, turning occasionally, until juices run clear when sausage is pierced or instant-read thermometer inserted in centre of several reads 160F (71C), about 20 minutes.)
Nutritional facts Per sausage: about
- Fibre 1 g
- Sodium 335 mg
- Protein 21 g
- Calories 200.0
- Total fat 11 g
- Potassium 232 mg
- Cholesterol 58 mg
- Saturated fat 4 g
- Total carbohydrate 4 g
- Iron 17.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 3.0
- Vitamin C 2.0