Recipe Categories
Meat 
Misc. Pork
Sausage

Lynn's Beef Pepperoni Sticks

• 2 lbs beef chuck (70% lean)
• 1/2 tsp crushed red pepper
• 1 tsp crushed fennel seed
• 1/2 tsp garlic powder
• 1/2 tsp crushed anise seed 
• 1 tsp black pepper
• 1/4 cup cold water or red wine

Whole Meat Method Cut meat into 1 inch cubes. Place the cubes sprinkle on the seasoning mix. Work the seasoning into the meat cubes. Make sure that all the cubes have seasoning on them. Cover the bowl and refrigerate for at least one hour. 

Set up your grinder with a coarse cutter and stuffing horn for 1-1/4 inch natural or collagen casings. Tip: meat that is all most frozen will grind better and make a sausage with more texture.
Mix meat cubes again then grind and stuff. Make sure to feed lean and fat meat into the grinder evenly. Place sausages on a baking rack and cook slow in a 200 degree oven for 2 hours or until then internal temperature of the sausage reaches 160 degrees. Remove from oven and immediately wrap each link tightly in foil. This will enhance the flavor. Allow to cool then refrigerate for 2 days.
Use cooked sausage within one week or freeze for up to three months.

A path is only a path, and there is no affront, to oneself or to others, in dropping it if that is what your heart tells you... Look at every path closely and deliberately. Try it as many times as you think necessary. Then ask yourself alone, one question... Does this path have a heart? If it does, the path is good; if it doesn't it is of no use.

- Carlos Castaneda