Smoked Beef Sausage

Smoked Beef Sausage

This is a beef sausage built for flavor. Coarse beef is mixed with chunks of beef fat — real tallow pieces, not just a smear of grease — so when you slice it you get lean meat and rich fat in the same bite.

It’s seasoned simply, cured, then hardwood-smoked low and slow until it’s fully cooked. The smoke sits on the outside, the beef stays juicy inside, and the tallow melts a little when you warm it in a pan.

Eat it cold, straight from the fridge. Sear it so the fat crisps. Cut it into eggs, fried potatoes, soup, or a sandwich. It holds up either way.