Making your own breakfast sausage at home is surprisingly simple, and using ground beef offers a rich flavor that’s a great alternative to pork. This recipe combines ground beef with a classic blend of sausage seasonings like sage, thyme, and a hint of smoked paprika.
From start to finish, these patties are ready in under 30 minutes. It’s a satisfying way to make a breakfast staple from scratch, allowing you to control the ingredients and seasoning levels to suit your taste.
Why is Beef Breakfast Sausage a Must-Try?
Mixing the spices first ensures they are distributed evenly throughout the meat, so every patty is consistently flavored.
Using your hands is the best way to gently combine the spices and beef without overworking the mixture, which keeps the patties tender.
Forming uniform patties helps them all cook at the same rate, so you don’t have some that are overdone while others are undercooked.
Beef Breakfast Sausage Ingredients
• Ground Beef: An 80/20 blend has enough fat to keep the patties moist and flavorful. You can use leaner beef, but the texture may be drier.
• Smoked Paprika: This adds a pleasant smoky depth. If you only have sweet paprika, it will work, but the flavor profile will be different.
• Dried Sage: Sage is a key herb in traditional breakfast sausage. If using fresh, finely chop about 1 ½ tablespoons to substitute for the dried amount.
• Crushed Red Pepper Flakes: These provide a mild background warmth. Feel free to omit them for a completely mild sausage or add a little more for a spicier kick.
Exact quantities are in the recipe card below.
How to Make Beef Breakfast Sausage
Step 1: Combine the Seasonings
In a small bowl, whisk together the onion powder, smoked paprika, dried sage, dried thyme, garlic powder, salt, and red pepper flakes. Mixing the spices before adding them to the meat helps ensure they are distributed evenly.
Step 2: Season the Ground Beef
Place the ground beef in a large bowl and sprinkle the spice blend over it. Use your hands to gently work the seasonings into the meat until they are just incorporated. Be careful not to overmix.
Step 3: Form and Cook the Patties
Divide the seasoned beef into 16 equal portions and shape them into thin patties. Heat oil in a large skillet over medium-high heat. Cook the patties in a single layer for 4 to 5 minutes per side, until browned and the center reaches 160°F (71°C).
Expert Tips for Beef Breakfast Sausage
Food Safety: Ground meat is safe to eat when cooked to an internal temperature of 160°F (71°C). Always use an instant-read thermometer to verify.
Don’t Overmix: Gently combine the meat and spices. Overworking the ground beef can result in dense, tough sausage patties.
Make Ahead: Uncooked patties can be formed, separated by wax paper, and refrigerated in an airtight container for up to 24 hours before cooking.
What to Serve with Beef Breakfast Sausage?
These beef sausage patties are a great addition to a classic breakfast plate with eggs, toast, or pancakes.
How to Store and Freeze Beef Breakfast Sausage
Store cooked patties in an airtight container in the refrigerator for up to 3 days. To freeze, place cooked or uncooked patties on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Reheat cooked patties in a skillet or microwave until warmed through.
Beef Breakfast Sausage Recipe FAQs
Can I use ground turkey or chicken instead?
Yes, this spice blend works well with ground poultry. Be sure to cook ground chicken or turkey to a safe internal temperature of 165°F (74°C).
Can I prepare this as bulk sausage instead of patties?
Yes. After seasoning the meat, you can cook it as crumbles in a skillet. This is great for adding to breakfast gravy, egg scrambles, or burritos.
How can I make the sausage spicier?
To increase the heat, simply add more crushed red pepper flakes to your liking. For a milder sausage, you can reduce the amount or omit them completely.
Beef Breakfast Sausage
Ingredients
- 2 lbs ground beef (80/20 lean-to-fat ratio) 900 g
- 2 tsp onion powder 6 g
- 2 tsp smoked paprika 5 g
- 1 ½ tsp dried sage 2 g
- 1 ½ tsp dried thyme 2 g
- 1 tsp garlic powder 3 g
- 1 tsp sea salt 6 g
- ½ tsp crushed red pepper flakes (optional) 1 g
- 1 tbsp neutral oil for cooking, 15 ml
Instructions
- In a small bowl, whisk together the onion powder, smoked paprika, dried sage, dried thyme, garlic powder, salt, and optional red pepper flakes.
- Place the ground beef in a large bowl. Sprinkle the spice mixture evenly over the top.
- Using your hands, gently mix the spices into the beef until just combined. Avoid overworking the meat, which can make it tough.
- Divide the mixture into 16 equal portions, about 2 ounces (55 g) each. Shape each portion into a patty about ½-inch thick.
- Heat the oil in a large cast iron skillet or nonstick pan over medium-high heat. The oil should shimmer before you add the patties.
- Carefully place the patties in the hot skillet, leaving some space between them. Cook in batches if necessary to avoid crowding the pan.
- Cook for 4 to 5 minutes on each side, until the patties are browned and cooked through.
- Confirm doneness by checking that the internal temperature has reached 160°F (71°C) with a meat thermometer. Transfer the cooked patties to a paper towel-lined plate.
Notes
