This juicy and flavorful beef sausage is easy to make at home with ground beef and spices. I make several and enjoy them throughout the week! They reheat beautifully in the microwave.
Savory breakfasts (like shakshuka or steak and eggs) can be just as good as sweet ones, and this beef sausage is the proof! Served with eggs, these sausages are delicious and filling, and you can make them in advance and reheat them. To make them, simply mix ground beef with seasonings, shape the mixture into patties, and cook the patties in olive oil for a few minutes.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Ground beef: I use lean ground beef (85% lean and 15% fat). A leaner mixture will be too dry. I experimented with a 90/10 mix, and it wasn't as good.
- To season: Kosher salt, black pepper, onion powder, garlic powder, smoked paprika, dried thyme, dried sage, and red pepper flakes. Yes, lots of spices, but they add so much flavor!
- Olive oil: I use it to fry the patties.
Variations
- The spice combination I use, especially thyme and sage, is classic. But you can experiment with your favorite spices. Tasty options include dry mustard and oregano. You can add a teaspoon of each.
- Add 2 tablespoons of grated Parmesan to the mixture for added flavor.
- You can form the mixture into eight small patties instead of four large ones. If you do, they'll be ready faster. Cook them for about 3 minutes per side over medium heat.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the beef with the spices, and use your hands to mix everything together. Divide the mixture into four large patties or eight small ones.
Cook the patties in olive oil until cooked through, 4-5 minutes per side, over medium heat.
Serve immediately or refrigerate for up to four days in an airtight container.
Our family enjoys the flavor of this sausage!! I use beef or turkey. I make patties or just brown the ground meat with all the seasonings and then use it for biscuits and gravy!! So delicious!
Amanda
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Recipe Tips
- When combining the meat with spices, try not to over-mix, as over-mixing will result in dense sausage. However, you should make sure the mixture is uniform and the spices are distributed throughout.
- You can double this recipe, cook the sausage in batches (or use a double-burner griddle), and keep the leftovers in the fridge for a few days. They also freeze well.
Recipe FAQs
It's typically made with ground pork - check out this recipe for sausage patties. However, for people who prefer to avoid pork, beef is a flavorful option that pairs well with typical sausage seasonings, just like beef bacon is a great alternative to oven bacon.
They are similar, but they are seasoned differently. A burger is often seasoned minimally with salt and pepper. Sausages are heavily seasoned and often contain spices like paprika, sage, and thyme.
Yes. I sometimes cook the patties in butter, ghee, or avocado oil, although olive oil is my favorite.
You can keep the leftovers in an airtight container in the fridge for 3-4 days or freeze them for up to three months. They keep well, and you can reheat them in the microwave at 50% power.
I also enjoy them cold with Dijon mustard or sriracha mayo, fresh-cut veggies, and quick pickles or pickled red onions. Sometimes, I have one of these patties in a cloud bread sandwich and pretend I'm eating a burger!
Serving Suggestions
I usually serve these sausages for breakfast with fluffy scrambled eggs, almond flour biscuits, and fresh berries. It's a wonderfully filling breakfast or brunch that keeps me full for hours.
Sometimes, I serve these sausages for dinner with just about any side dish, including roasted Brussels sprouts or mashed cauliflower. They also pair well with salads like coleslaw, creamy cucumber salad, or tomato salad.
Recipe Card
Homemade Beef Sausage Recipe
Video
Ingredients
- 1 pound lean ground beef - 85/15
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon red pepper flakes
- 2 tablespoons olive oil
Instructions
- Place the ground beef, salt, pepper, onion powder, garlic powder, smoked paprika, dried thyme, dried sage, and red pepper flakes in a medium bowl.
- Use clean hands to combine these ingredients into a uniform mixture. Don't over-mix.
- Divide the mixture into four ½-inch thick patties. You can also divide it into eight small patties if you wish.
- Heat the olive oil in a large skillet over medium heat. Add the patties and cook them until browned and cooked through, for about 4-5 minutes per side.
- Serve immediately. I like to serve them with fried eggs.
Notes
- You can form the mixture into eight small patties instead of 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.
- When combining the meat with the spices, try not to over-mix (over-mixing will result in dense sausage), but make sure the mixture is uniform and the spices are distributed throughout.
- You can easily double the recipe, cook the patties in batches (or use a double-burner griddle), and keep the leftovers in the fridge. They also freeze well.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. They keep quite well. You can reheat them in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Steve says
I seared the whole slab and crumbled it up to put in breakfast burritos with egg and cheese. Used 93% lean beef and it was delicious. Finally a worthy competitor to pork sausage! Low calorie high protein breakfast burritos will be a staple meal for me now. Great recipe!
Vered DeLeeuw says
Yay! I'm so glad you enjoyed this recipe, Steve. Thanks for the detailed comment! Very interesting.
Chelle says
We've been looking for a beef breakfast sausage for a couple years now. This one hit the spot. Thank you. Now onto a smoked chicken summer sausage...any suggestions?
Vered DeLeeuw says
I'm glad this recipe worked for you, Chelle! Smoked chicken summer sausage sounds magnificent - I'll add it to my list!
Virginia says
I really loved this recipe. I give 5 stars all the way! I must say I did add fresh garlic and onions. Thank you so much for sharing.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Virginia! Thank you for sharing your delicious additions.
Melanie says
This is soooo good! I even made it with 96% lean ground beef and it is terrific, I love the amount of heat (spice).
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Melanie!
Amanda says
Our family enjoys the flavor of this sausage!! I use beef or turkey. I make patties or just brown the ground meat with all the seasonings and then use it for biscuits and gravy!! So delicious! (We eat it with homemade whole grain biscuits or almond flour biscuits - both are SO GOOD).
Vered DeLeeuw says
Hi Amanda,
I'm so glad your family likes this recipe! Thank you for reviewing it and for sharing how you serve it. Sounds delicious!
Brian Bostock says
Just wish to ask, when you say 'red pepper' do you mean chili? I intend to try this very soon but need to know for sure.
Thank you.
Vered DeLeeuw says
Hi Brian,
Great question. I mean red pepper flakes. I went ahead and changed the recipe card to make it clearer. Thank you!
Danielle Thompson says
Why not over mix? I want to mix mine thoroughly so they stay together better. I do it for rissoles too in my thermomix. is there any reason aside from texture or aesthetics?
Vered DeLeeuw says
Hi Danielle,
Great question! Over-mixing makes the sausages dense. If you don't mind this, you can mix as much as you want.
Anna says
Love this recipe and use it often! I go easy on the red pepper but let me say that smoked paprika is absolutely the right choice for sausages! Thanks Vered!!!
Vered DeLeeuw says
Yay! I'm so glad you like this recipe, Anna! Smoked paprika is one of my favorite spices.
Steve Barth says
I would like to make 100 pounds of this sausage for an event. The spice ratio is noticeably high. Do you have a recipe for larger amounts you can share?
Steve
Vered DeLeeuw says
Wow. 100 pounds? I'm sorry, Steve, I only tested this recipe up to two pounds, and then I simply doubled the spices.
Katie says
I'm going to cut the salt in half for my next batch. flavor is great - highly recommend!
Vered DeLeeuw says
Glad you liked the flavor, Katie! Certainly, if you use any salt other than Diamond Crystal Kosher salt, you should use just 1/2 teaspoon. I edited the recipe to reflect that. Thanks for your feedback!