Beef Breakfast Sausage
Make your own savory beef sausage patties seasoned with sage, thyme, and paprika, pan-fried until golden brown.
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
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.