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Homemade Breakfast Sausage

Homemade Breakfast Sausage

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The taste of homemade breakfast sausage is truly delightful, and it elevates the flavor experience to a whole new level!
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Prep Time 10 minutes
Cook Time 10 minutes
Chill 2 hours
Total Time 3 hours 20 minutes
Servings: 6 Patties
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
Seasoning Mixture:
  • ½ teaspoon black pepper
  • ½ teaspoon dried ground sage
  • ½ teaspoon fennel seeds crushed
  • ⅛ teaspoon red pepper flakes optional
  • ⅛ teaspoon rosemary crushed
  • ½ teaspoon garlic powder
  • ¼ teaspoon poultry seasoning
  • ⅛ teaspoon thyme leaves
  • ⅛ teaspoon smoked paprika
  • 1 teaspoon salt

Equipment

  • Skillet

Method
 

  1. Prepare Beef Mixture:
  2. Combine beef and all seasonings in a medium bowl.
  3. Mix the ingredients very well.
  4. Refrigerate the mixture for at least 2 hours or overnight.
  5. Shape Patties:
  6. Divide the refrigerated meat mixture into 6 portions.
  7. Shape each portion into patties, approximately ½" thick.
  8. Cooking:
  9. Heat a skillet over medium heat.
  10. Add the patties to the skillet (you can also add a pat of butter for added flavor).
  11. Cook each side for about 4 minutes or until the patties are lightly browned.
Prepare Beef Mixture:
  1. Combine beef and all seasonings in a medium bowl.
  2. Mix the ingredients very well.
  3. Refrigerate the mixture for at least 2 hours or overnight.
Shape Patties:
  1. Divide the refrigerated meat mixture into 6 portions.
  2. Shape each portion into patties, approximately ½" thick.
Cooking:
  1. Heat a skillet over medium heat.
  2. Add the patties to the skillet (you can also add a pat of butter for added flavor).
  3. Cook each side for about 4 minutes or until the patties are lightly browned.

Notes

  • For a sweeter sausage, incorporate 1 to 2 teaspoons of brown sugar.
  • To add spice, include 1/8 teaspoon of cayenne pepper or extra chili flakes.
  • Crush spices by placing them in a small sandwich bag and using a rolling pin or meat mallet.
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