I had a crazy idea yesterday…I wondered if I could make sausage out of ground beef instead of pork. I know there are is lot of conflicting information out there about whether we should eat pork or not, and while I am not ready to totally give up eating pork, I contemplated whether there were some ways we could at least reduce our consumption of pork. That is what led to my crazy idea. So, as I always do when I want to learn something, I went to the internet and did some searching. Guess what? I found a few recipes! Not a lot of recipes, but I did find one I wanted to try. I tweaked it a bit and we REALLY like how it tastes! We fried up a few patties for our lunch today and they were SO good! I explain in the recipe below how I prepared the patties and how I plan on storing them.
1 Tablespoon brown sugar
2 teaspoons dried sage
2 teaspoons salt
2 teaspoons dried basil
1 teaspoon ground black pepper
1 teaspoon onion powder
1/8 teaspoon crushed red pepper flakes
2 pounds ground beef, uncooked
Stir the brown sugar, sage, salt, basil, black pepper, onion powder, and red pepper flakes together in a small bowl.
Place the ground beef in a large bowl; mix the spice blend into the ground beef with your hands until evenly integrated. If you have a Bosch, you can use the dough hook on your mixer to blend the ground beef and spices.
Place spiced beef in a covered container in the refrigerator for 24 hours to let the flavors blend.
Divide the ground beef into patties. I wanted the patties pretty flat so we could use them in our Sunday morning bagel, egg, cheese, and sausage sandwiches. I made 1 ½-inch balls and flattened them between pieces of wax paper. I used a square of wax paper and did 4 at a time. I flatted them to about ¼ inch. They peeled easily off the wax paper to fry in a skillet. I got about 18 patties doing it this way. If you want larger sausage patties, then you will obviously not get as many as I did.
Fry beef sausage patties over medium-high heat until done. Serve!
To store: I let the patties cool and then placed them in a freezer safe container with wax paper in between the layers (see photo above). Now I can easily take out however many patties I need, let them thaw, and warm them up for our meal.