Beef Breakfast Sausage Juicy And Flavorful

I like to make several of them ahead of time and enjoy them throughout the week! They reheat beautifully in the microwave. Savory breakfasts can be just as good as sweet ones, and these tasty sausages are the proof. Served with eggs, they’re perfect for breakfast or brunch - delicious, filling, and you can make them in advance and reheat. I love making this homemade sausage because it’s not just very flavorful but also so easy to make. You simply mix the ground beef with seasonings, shape the mixture into patties, then cook the patties for a few minutes in olive oil.

Ingredients

You’ll only need a few simple ingredients to make beef breakfast sausage. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Ground beef: I use lean ground beef (85% lean and 15% fat). A leaner mixture is going to be too dry, in my opinion. I once tried using a 90/10 mix and it definitely wasn’t as good. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use or the sausage might be too salty. Lots of spices: I like to use onion powder, garlic powder, smoked paprika, dried thyme, dried sage, and crushed red peppers. Please make sure the spices you use are fresh. A stale spice can easily ruin a dish. Olive oil: I use it to fry the patties. Other options include avocado oil and butter.

Instructions

Making homemade beef sausage is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Combine the beef with the spices and mix. Try not to over-mix (over-mixing will result in dense sausage), but do make sure the mixture is uniform and the spices are distributed throughout. Divide the mixture into four patties (or into eight small ones). Cook them in olive oil until cooked through, 4-5 minutes per side over medium heat.

Expert tip

You can easily double the recipe, cook the patties in batches (or use a double-burner griddle), and keep the leftovers in the fridge for a few days. They also freeze well.

Frequently asked questions

Variations and substitutions

Here are a few ideas for you for varying the basic recipe:

As mentioned above, you can cook the patties in butter instead of olive oil. It’s very tasty!The spice combination I use, especially the thyme and sage, is a classic one. But you can experiment with your favorite spices. Tasty options include dry mustard and oregano.Add 2 tablespoons of grated parmesan to the mixture.You can form the mixture into eight small patties instead of into four larger ones. If you do, they’ll be ready faster - you’ll need to cook them for about 3 minutes per side over medium heat.

Serving suggestions

I usually serve it with fluffy scrambled eggs, almond flour biscuits, and fresh berries. It’s a wonderful, filling breakfast or brunch that keeps me full for many hours. Sometimes I actually serve this dish for dinner, and then I serve it with just about any side dish, such as roasted Brussels sprouts, for example, or mashed cauliflower.

Storing leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They keep quite well actually, and you can reheat them in the microwave on 50% power. I also enjoy them cold for my lunch, with Dijon mustard, fresh-cut veggies, and quick pickles or pickled red onions. And sometimes I have one of them in a cloud bread sandwich and pretend I’m eating a burger!

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