I Put Cheese Inside Beef Sausage… 🧀🔥 | Homemade Sausage Recipe

Making premium beef & mozzarella sausage at home is easier than you think, with a smooth emulsion and delicious cheesy bites. Love making homemade sausages? Check out my Homemade Sausage playlist for more easy recipes, different flavors, and plenty of sausage-making ideas: 👇🏼    • Homemade & Rustic Sausages   ⸻ About This Recipe This premium beef & mozzarella sausage combines a smooth, juicy emulsified texture with rich beef flavor and chilled mozzarella cubes throughout. The result is a tender, sliceable sausage with a delicious cheesy bite in every slice. The combination of a stable meat emulsion and mozzarella makes this sausage especially satisfying. It has the smooth texture of a deli-style sausage while still giving you little pockets of creamy, cheesy flavor. And the best part? You can make it at home using simple ingredients and practical charcuterie techniques, without needing a professional production setup. ⸻ Ingredients Meat 500 g ground beef 500 g ground chicken thigh Cheese 200 g mozzarella cheese, cut into small cubes Liquid 250 g ice water Cure & Functional Ingredients 30 g milk powder 1 tsp sugar 1 tsp dry garlic 1 tsp ground black pepper 0.5 tsp allspice 0.5 tsp ground cardamom nitrite curing salt 3gr salt 10 g Preparation 1. Meat Preparation If not already ground, grind the beef and chicken using a coarse grinding plate. Keep all the meat very well chilled, ideally around 0–2°C (32–36°F). 2. Casing Preparation Rinse the casings thoroughly. Soak them in cold water with a little vinegar and salt for 20–30 minutes until softened. Rinse again before stuffing. 3. Preparing the Emulsifying Base Combine the salt, curing salt, salt, sugar, milk powder, dry garlic, black pepper, allspice, cardamom, and ice water. Process for about 5 minutes until a smooth, well-combined slurry forms. 4. Building the Emulsion Gradually add the chilled ground beef and chicken to the prepared base. Mix for 8–10 minutes until the mixture becomes smooth, sticky, cohesive, and fully emulsified. Keep the mixture very cold throughout the process to maintain a stable emulsion. 5. Adding the Mozzarella Once the meat emulsion is fully prepared, add the well-chilled mozzarella cubes. Gently mix just until the mozzarella is evenly distributed throughout the sausage mixture. Do not overmix, as you want the mozzarella cubes to remain intact. 6. Resting Phase Cover the mixture and refrigerate for 18–24 hours. This resting period allows the curing process to develop and helps improve protein binding, flavor, and texture. 7. Stuffing Immediately fill the prepared casings with the sausage mixture. Use casings approximately 6–7 cm in diameter. Fill evenly and avoid trapping air pockets. Secure the ends tightly. 8. Cooking Steam at 75°C (167°F) for approximately 2.5 hours. OR Bake at 75–80°C (167–176°F) until the internal temperature reaches 72–74°C (162–165°F). 9. Post-Cook Conditioning Chill the sausage immediately after cooking. Refrigerate for 24–48 hours to allow the texture, sliceability, and color to improve. Once fully chilled and conditioned, slice and serve. ⸻ ❤️ If you enjoyed this recipe, don’t forget to LIKE, SUBSCRIBE, and check out our other homemade sausage and charcuterie tutorials. More professional-style recipes are coming — stay tuned! ⸻ Timestamps 00:00 intro 1:00 Emulsion Base Preparation 1:20 24-Hour Resting Period 1:30 Adding Mozzarella Cheese 4:00 Stuffing / Casing 5:00 Cooking ⸻ Who Is This Video For? This video is made for home cooks, beginners, and sausage enthusiasts who want to learn how to make smooth, emulsified sausages at home. It is especially useful for anyone who wants to learn how to create a deli-style sausage with a stable meat emulsion, while adding cheese for extra flavor and texture. Whether you are just starting to explore homemade sausage making or already enjoy making charcuterie at home, this recipe gives you a simple way to create a premium beef and mozzarella sausage with a professional-looking finish.