Thursday, January 5, 2012

Beef Breakfast "Sausage"

For the past few years, Tom has seen to it that we have wonderful, grass-fed beef in our freezer.  The taste, texture and quality cannot be compared to anything that you'd purchase at your local grocery store. 

Although the initial investment might make one wince, it is great to get Prime Rib roasts, Tenderloin steaks and other premium cuts for about the cost of regular ground beef. 

When you purchase a beef (or a portion of one) you do tend to get a considerable amount of ground beef.  So what to do with it all?  Well, I am going to share with you some recipes that might help you use the hamburger you have in your matter where you got it.

The idea for this first recipe is a little odd, I have to admit, but it's a hit in my household.  Tom normally orders some of the ground beef with a little extra fat for grilling hamburgers (thanks to Alton Brown in an old Good Eats episode...).  If you give this a try, leave your extra-lean ground beef for another time.  Also, there is nothing to say that you couldn't use this recipe with ground pork or turkey, too.

Beef Breakfast "Sausage" 
  • 1 lb. ground beef (or pork)
  • 1 t ground sage
  • 1 t salt
  • 1/2 t pepper
  • 1/4 t Italian seasoning
  • 1/8 t crushed red pepper
  • 1 pinch ground allspice
In small bowl, combine seasonings together well.  Place ground meat in a large bowl and add the mixed spices to it.  Mix together well with your hands.  Form into patties.

Saute patties in skillet over medium-high heat for 5 minutes each side or until cooked through.

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