Grind the Beef: If you have a meat grinder, great! If not, you can ask your butcher to grind the beef for you. If you're grinding at home, pass your beef and fat through the grinder twice for a finer texture. Make sure the meat is cold — this helps with the grinding process and ensures your sausages stay nice and firm.

Season the Meat: In a large bowl, combine the ground beef, beef fat, and your seasonings — garlic powder, onion powder, paprika, fennel seeds, black pepper, and salt. Ensure that all the ingredients are well blended, so the seasonings are evenly spread throughout the meat mixture.

Add Some Liquid: If the mixture feels a bit dry, add a small splash of water or beef broth to moisten it up. This will help bind the sausage together and make it juicier.

Prepare the Casings: If you’re using natural casings, soak them in warm water for about 30 minutes before stuffing. Be sure to rinse them well to remove any salt.

Stuff the Sausage: Now comes the fun part! Slide the casings onto the sausage stuffer tube (if you’re using one) and start stuffing the mixture into the casings. Be sure not to overstuff, as it can cause the casings to burst during cooking. Twist the sausages at regular intervals, tying off each end tightly.

Grill, Pan-Fry, or Roast: Your homemade beef sausage is ready for cooking! You can grill it on medium heat, pan-fry it for a crispy exterior, or roast it in the oven at 375°F (190°C) for about 20-25 minutes, turning halfway through. The goal is to cook the sausage thoroughly without drying it out. A meat thermometer should read 160°F (71°C) when it’s done.

Rest Before Serving: After cooking, let your sausage rest for a few minutes. This allows the juices to redistribute and ensures your sausage is moist and tender when you cut into it.