We really enjoy a good sausage in this house and they come in so many versions, sometimes I like to make big ones, sometimes little ones, sometimes they need to be smoked and cured.. other times fresh is best..
Most of the time when folks think about breakfast, they think pork an little links.. but not everyone has the sausage skins, the grinder or the stuffer.. sometimes you just need to go more simple..
Breakfast Beef Sausage Patties
2 pounds of lean beef, you need fat, if your meat is extra lean, you will need to add a bit of fat to the recipe or it will be dry..
Spices.. So crazy flexable but start with 1 or .5 tsp of onion powder, garlic powder, black pepper, salt, paprika and red pepper flakes..
or just go 3 tbsp Italian spice blend with 1/2 tsp of salt and pepper..
Pinch off a itty bit and cook it up and taste it.. adjust upward as needed to get to the perfect spice blend for your family!
Like your meat a little sweeter? Sprinkle over and add in 2 tbsp of brown sugar or 3 tablespoons of maple syrup to the blend.. personally I like maple with pork and brown sugar with the beef.. however your family might love the maple with the beef 🙂
Mix the spices well though the meat. it needs to be even so that you get some in all your meat but at the same time, try not to mix to much as the more you do so, the more dense the patties will become.
Try and work with very cold meat, now I used my handy little small patty maker, I have a bigger burger one as well, the joy of them is that they are all the same size, which makes single tray freezing them and stacking them a dream for future use and makes cooking them very easy as they are all the same in the pan.. plus they are lovely flat and much easier to cook because of it.
Med heat in a pan with a good amount of olive oil or lard or left over bacon fat etc.. my point is simple, do not put these in a heated dry pan and think you can flip them whole lol.. you need to cook them with a bit of extra fat.. 4 to 5 min max per side and ready to go..
Can be pre-cooked and reheated, perfect size for little hands or sliders as well.
If you want to freeze them, layer on a tray, freeze on the tray rapidly, then let them thaw just enough to pop them off, layer between wax paper ideally and stack and freeze, ideally double bagged and just grab as needed.. ideally the night before so they can just be popped into the fridge to thaw and ready for use in the morning.. they can be cooked from frozen but it does change the texture..
Love this idea, I do the same – not sure why I ever did it different. Many years ago I used to wait until a bunch of farmers down the road got together to slaughter beef. I would haul many yards of intestine into a bucket and take it home, clean, wash, rinse, scrape, repeat. 🤢 (god I was stubborn back then in my ways). Then i would store in salt in the freezer until sausage making time. One year we did up one of our LARGE breed sows, and I decided to turn her sizeable arse into sausage. Stood staring at the massive bowls of ground pork and spices and suddenly the lightbulb came on. Patties!!
I’ve never stuffed a sausage casing since.
Oddly, I’ve never made beef sausage – I will try your recipe.
And yes, to anybody reading the original post – keep the meat cold and work quickly. I sometimes drop my bowls of meat into ice.
ps, you are going to laugh at all the stuffed kinds of sausage in todays post 🙂