Beef Sausages with Truffled Bone Marrow

Instead of using beef suet or pork fat, an interesting change of pace is to use beef marrow to create a really luxurious flavor.  It’s a bit more gelatinous than pork fat, although it allows you to use a very lean cut of meat to get a great beefy flavor.  You could also use this to create crepenettes and use pork caul instead of sausage casings

Beef Sausages with Truffled Bone Marrow

by Nick Benard

2 ½ lbs top round beef, cut to roughly ½ inch cubes.  Fat cut off and finely minced

½ - 2 lbs veal femur bones, cut in 2” sections

2 tsp truffled salt

1 Tbsp truffle oil

1 Tbsp truffled balsamic cream vinegar, such as Blaze

4 large cloves garlic, smashed

¼ C diced onion

4 sprigs fresh thyme, minced

Sausage casing

Mix salt, oil, vinegar and cubed beef and allow beef to marinate overnight.

If your sausage casings are packed in salt, allow to soak in a large bowl or pot of water for at least 30 minutes, although an hour is best.

Using a small pairing knife or a grapefruit spoon, scoop out bone marrow.  As you get close to the bones’ caps, you will notice tiny, feathery bones appearing.  It is better to avoid these, as they may be tiny, but they can be quite sharp and painful to eat.  The more middle cuts you can get, the better the marrow yield will be.

Mix all ingredients together and allow to chill in the refrigerator for 30 minutes.  It’s better to grind cold, as the marrow will warm up and begin to melt from the friction and heat of your grinder.

Fix your meat grinder with the coarse sieve and the sausage stuffing attachment feeder.  Take about 5 feet of sausage casing and gently push it up around the mouth of the feeder.  This will allow you to easily unroll it, and create less strain on the casing.  Slowly work the meat into the grinder, while supporting the casing with your other hand.

You can divide the sausage at any interval you like, or just make one large pinwheel.  Use within 2 days, or freeze for three months.

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