Homemade Rosy Sausage

Homemade Rosy Sausage

I didn't really believe I was ever going to make homemade rosy sausage. I gave up buying it a long time ago because the list of ingredients is absolutely terrifying. Then I started craving and I decided to make a rosy sausage with a texture very similar to the store-bought one - elastic and with a beautiful neuter colour. I've tried several versions but the one below is the easiest, the most accesible and the most delicious.

Notice how easy it is to make, grinding the meat is optional, but this way it will be closer to the classic rosy sausage, with perfect smooth texture. If you cut the meat into small pieces, it will resemble the salami texture, it will still hold together well, but with small bits of meat.

From the quantities in this recipe I made 3-4 sausages which keep well in the freezer and can be consumed later. Of course, you can also make less, store in the fridge and eat within 4 days. I even made rosy sausage with fried eggs in the pan and was very good, so it can be prepared at high temperatures as well. Don't be afraid to make and enjoy this delicious rosy sausage.


Boneless skinless chicken thighs
750 g
or replace with any other meat you like
Garlic cloves
2 pieces
3 pieces
Heavy cream (32% fat)
250 ml
1 tbsp
Ground black pepper
0.25 tsp
Beetroot juice
4 tbsp
you can replace with 1 tsp sweet paprika

Step by step


For a more uniform and smoother texture, I prefer to grind the meat. First I cut the meat into bigger chunks and I also add the garlic cloves.


I use the plate with the smallest holes to grind the meat and the garlic on the meat grinder. 

You can skip this step, but then cut the meat into smaller cubes.


Place the ground meat in a bowl and add the eggs, double cream, salt and ground pepper.


You can easily get juice if you finely grate the raw beetroot (1 whole small beetroot or half of a bigger one).


Squeeze strongly the grated beet with your hands.


Strain the juice through a sieve, then add to the meat mixture.

If you want to keep it easy, just add a bit of sweet paprika for a pinkish hue.


Now chop the meat mixture with a hand blender, until it turns into a uniform and smooth paste.


I prefer to cook the sausage in the oven. For this, I take a big piece of parchment paper and I place the meat on one of the sides.


Then I roll into a round tight log - its size depending on the loaf tin I use for baking.

Make sure you leave the paper borders free, so that you can seal the sausage on the sides.


I place the sausage into a loaf tin, which, in turn, I place into a bigger sheet, in which I pour enough water to cover the base as well as possible.

Bake in the preheated oven to 180 degrees C for 1 hour, covered with tin foil. Remove the tin foil and bake for another 30 minutes.


After the first baking hour, when you remove the tin foil, try to turn the sausage on the other side, using 2 forks. This way, the pinkish hue will be more evenly spread at the end.


Another, quicker, way to cook the sausage is boiling it in a pot filled with water.

Take a big oven bag (the one made of plastic), place the meat on one side and roll into a tight log.

I tied the ends with strings, cut from the same oven bag.


Fill a pot with water and when it comes to the boil, slip the sausage into the pot.

Simmer for 40 minutes over low heat, turning it from time to time for the pink colour to be as even as possible.


Here you can see both sausages cooked in 2 different ways.

Let cool completely at room temperature, then refrigerate for 3-4 hours. It should be cold for you to be able to slice it perfectly and finely.

But when craving, slicing it warm will do just great :)


I like the oven baked sausage more - I think it's got a firmer and more elastic texture.

The boiled one is a bit softer, but still very good.

There isn't much difference between them when sliced. The colour from the beet is not evenly spread, it might need some chemicals to help settle the colour, but I don't think I will use that.


I froze 2 pieces of this sausage, we won't be able to eat it all this quick - especially since I made 2 sausages to compare.

Because it doesn't contain gelatin, it preserves very well and when thawed, it's very tasty.


Quantity: 1 kg
Prep time: 120 min
Difficulty: easy
Ready in: 30 min
Publish date:

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