Homemade Beef Breakfast Sausage Food

HOMEMADE BEEF BREAKFAST SAUSAGE PATTIES

Steps:

• Stir the brown sugar, sage, salt, basil, black pepper, onion powder, marjoram, 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. Refrigerate for 24 hours to let the flavors blend.
• Divide the ground beef mixture into 8 patties.
• Place a large skillet over medium heat; cook the patties in the skillet until firm, hot, and cooked in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

BEEF BREAKFAST SAUSAGE | PORK-FREE SAUSAGE

Steps:

• In a mixing bowl, add all of the ingredients (except the oil/butter) and mix until fully combined.
• Separate ground beef mixture into 6 equal parts, roll into a tight ball, and press into a patty shape to about 1/2 inch thick.
• Add oil/butter to a large skillet over medium heat. Place patties into the skillet and cook on each side until fully cooked through and browned around the edges. *Feel free to cover with a lid to help it cook faster.
• Place a paper towel onto a large plate. Once the sausages are done, transfer them to this plate to allow the paper towel to soak up any excess grease.
• Serve immediately or store in the refrigerator up to 5 days. ENJOY!

BASIC COUNTRY BEEF BREAKFAST SAUSAGE

Steps:

• Combine Ground Beef and seasonings in large bowl, mixing lightly but thoroughly.
• To make patties, lightly shape sausage mixture into four 1/2-inch thick patties. Heat large nonstick skillet over medium heat until hot. Add patties; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
• To prepare crumbles, heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

SUNNY'S SWEET AND SPICY BREAKFAST SAUSAGE

Steps:

• In a small bowl, combine the brown sugar, onion powder, garlic powder, crushed red pepper, fennel seed, paprika, 1 teaspoon of salt, and 1/4 teaspoon pepper.
• Break the beef into chunks and add to a large bowl. Sprinkle the seasoning evenly over the top then with your hand gently mix the beef until the seasoning is evenly distributed. Divide the mixture into 8 even portions and roll gently into balls. Place back in the bowl and refrigerate for at least 1 hour.
• Remove the sausage from the refrigerator and one by one place each ball between 2 sheets of parchment paper. Using a meat pounder, flatten out the sausage balls into 1/8-inch thick patties.
• In a large saute pan or griddle over medium-high heat, add the olive oil and cook the sausage patties in batches. Sear on one side until caramelized and golden on the bottom, about 2 minutes, then flip to cook just a minute more on the other side.

BREAKFAST SAUSAGE

Steps:

• Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.

BEEF BREAKFAST SAUSAGE

Steps:

• Place all the ingredients except for the oil in a medium bowl and use clean hands to combine them into a uniform mixture, but don't over-mix.
• Divide the mixture into four 1/2-inch thick patties. You can also divide it into eight small patties if you wish.
• Heat the olive oil in a large skillet over medium heat. Add the patties and cook them until browned and cooked through, 4-5 minutes per side.

COUNTRY-STYLE BEEF BREAKFAST SAUSAGE

Steps:

• For fullest flavor, let these sausages sit overnight after mixed.
• Mix all spices into the meat and stir well with a wooden spoon, or hands.
• Form patties and cook like a hamburger in a skillet over medium high heat.
• To make sure the sausage is juicy "sear" both sides (on high heat) then reduce the the heat (medium or medium high) and finish the cooking. The well cooked outside will hold in the juices.