How to Make Sausage From Beef
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01/29/2010
I have been looking for a recipe like this for a long time because my family doesn't eat pork. Thanks for posting.
08/09/2011
mmmwow! These were amazing!! Instead of sugar I used honey, instead of red pepper I used cayenne hot sauce, and instead of all those fillers I get in sausages from grocery stores I got a good homemade yummy sausage! Delish! Thank you!
10/01/2009
Good but not spicy enough for me, i added 1 teaspoon red pepper flakes.
12/03/2011
The sausage were good, however I did double the spice as I could tell it wouldn't be enough. The first time I made it I just had some leftover ground chuck from another recipe so I had to adjust the portions. The next time (still using the leftover ground chuck from another recipe) I doubled all except the meat again and added a little imitation maple flavoring as I sometimes enjoy maple sausage and it was good as well. I definitely recommend this recipe, just double spices.
05/23/2016
Based on the reviews, what didn't work wasn't the recipe as much as it was the cook. I believe I made 2 mistakes which I will correct on the next round. Mistake #1 was to buy super lean ground beef. I should go for a higher fat % next time. #2 was not combining all the seasonings in a shaker first so they could be distributed better. I'm going to eat my entire first attempt and then do it again.
01/24/2011
Thank you sooo much I've missed sausage sence my husband and I gave up pork. Awsome! :-)
02/18/2012
Wanted sausage patties and gravy to go over biscuits, but had only hamburger, no pork sausage. This was an excellent substitution if you don't have any pork sausage!! Thanks for sharing!!
02/13/2013
I found them extraordinary; the mixture of spices are perfect but i love spices so i doubled all of them except the salt. My family and i aren't big salt eaters but besides that they were amazing. Sweet but at the same time a little spicy. Definitely a keeper! thank you for sharing :)
05/28/2012
Mmmm this IS a good alternative to pork sausage. After mixing I refridgerated to two days before cooking.
02/25/2011
Just as good as store-bought regular and much yummier than the low-fat store-bought. It's just as good without the sugar, says my diabetic. I'll be trying it with turkey/beef mix pretty soon.
02/02/2011
Easy to make and DELICIOUS! I use a little extra sugar and less red pepper just because I like it sweeter and not as spicy. Great sausage by itself or in a casserole!! Thanks!
05/10/2011
WOW, the best flavor. What a treat.
02/11/2013
Very tasty. Almost as good as my grandfather's beef sausage (whose recipe I don't have). I made and ate them the same day and they were still delicious. Can't wait to try again letting them sit overnight.
04/22/2015
ABSOLUTELY MAGNIFICENT! "(Ahem)..A flavorful texture of ground protein.. added with this sublime recipe as required! (Applause) Accolades therefor your magnetic secret, for those such as oneself whom desires a finely prepared meal! Thank you.."
05/19/2010
Great! (we like it sweeter- doubled the brown sugar)
06/16/2017
Quick tip I got from Cooking Light magazine: If you use grass fed beef, like I do, add mayo to your beef. After reading the reviews, I doubled all the spices except salt and mixed well in a large bowl, then added the beef and about 1/4 cup mayo and mixed well. This is so much better then store bought breakfast sausage and it uses up some of the ground beef I got from the half cow I got from the butcher! Thanks so much for sharing! I will make this again and again!
04/23/2012
These were very good. Mixed it very well, to change the consistency of the meat, then left it in the fridge for about 3 days.
03/07/2012
Nice flavor, great alternative to pork breakfast sausage. I tried it because I was looking for a high protein breakfast that is low in fat and carbs. Get tired of eggs every morning. I used extra lean ground beef to further reduce the fat content.
02/25/2013
I made it exactly as it was printed and it was amazing, I'm not a big fan of sage but it works well in this recipe. I used it for sausage gravy and I highly recommend that, it's going to be my new gravy recipe from now on. I probably will play with it depending on my application, making it spicier or sweeter, but the basic recipe is great, thanks for posting it.
11/28/2014
Use this for venison sausage. Love it!
03/03/2014
I made this recipe but was out of the sage. I Thought I had the sage but didn't. So I googled it for a sage substitute and marjoram came up which was already an ingredient in recipe so I just added more and more basil. I took suggestions from the comments and double after seeing this would not be enough but you might want to try with the listed amount then let sit over nite because the flavors were strong but I enjoyed it doubled .I like sage sausage so I know this will be a hit with the sage! I did make another mistake and cooked 2 pieces right after making .......don't waste your meat it tasted bland my husband said ugh, it defiantly needs to sit over nite . I flash froze mine and had for breakfast the next morning and had to hide them from him...smile. I will be making this again both ways with and without sage...thanks for posting I can eat healthy breakfast sausage now! Yay! Especially since we're on a and gluten free diet & we don't eat pork, eager to try with la by , turkey, venison
12/24/2016
No I didn't make any changes and I will be making them again
10/17/2016
Pretty good, I used while making a pizza...yum.
02/09/2014
I made this with elk, but it was too dry. Next batch was 1/2 elk, 1/2 pork, but it was a little too greasy for my taste, but was exactly like eating sausage from the store! Next batch will be 2:1 elk to pork. The taste is so good, and so easy to make. I made a double batch and formed the sausage into patties, wrapped and froze. They cook up beautifully after being defrosted. Next batch I'm also going to add maple syrup as I think the maple flavor will make these even better! Tip: buy your spices in the grocery store bulk spice section. I got enough sage and marjoram (spices I don't normally use) for multiple batches for $0.12, yes twelve cents.
11/18/2016
This is a great recipe I doubled up on the spices and used 73% lean ground beef for the higher fat also I added a 1/4 cup of warm water after mixing meat with spices to give it more of a sausage consistency vs burger patties
04/20/2016
These were absolutely delicious! My husband & I really love spice so I increased the red pepper flakes & couldn't have been more pleased with the results. I made several times now.
04/17/2015
Fabulous! So easy to make and my family really loves!
07/05/2014
Easy and very tasty , I left out the sage ( didn't have any on hand) and added a 1/4 teaspoon liquid smoke. Turned out very good. Thanks for posting this recipe.
01/04/2017
I made a few modifications based on folks' reviews and what I had on hand. It's only been sitting for a couple of hours, but I did a taste test, and this is great! I had to use ground sage cause that's all I had, but that worked fine. I doubled the spices as others had suggested and added a half teaspoon or so of fennel seed, cause I always add it to my homemade sausage, and this is just awesome!!! This will be my go-to recipe when I'm out of sausage for biscuits and gravy or lasagna. Thanks!
08/22/2018
Very good recipe. I like mine a little spicy so I doubled the amount of red crushed pepper. To combine the spices, I used an electric spice/coffee grinder before adding them to the meat.
08/13/2017
This was a hit with the family, I stuck with the recipe except I used a little cayenne pepper in place of the crushed red pepper.
09/20/2020
I can't believe how good this sausage is! I grind my own beef,.. just can't bring myself to buy it. I wanted sausage for breakfast, but didn't have any. I found this recipe, followed it to a T, and only added a pinch of smoked salt. It is absolutely delish!! I'll definitely make this again and again and again....!!
02/18/2020
*Love Love Love * I would give this a 10 if I could. We do not eat pork and my son has been begging for some beef sausage. Since we will only eat Organic Meat I have to make my own seasoned recipes. I found this recipe and made it exactly as written. I am going to ad it to ground turkey as well because I am going to freeze large portions to keep on hand.
01/01/2014
I'm staying with pork for this. Sorry
07/07/2017
I usually don't review recipes, but I had to in this case. I'm American and living in Jordan. After a year and a half I have come to miss sausage and biscuits and gravy. I thought that there had to be a way to make homemade sausage out of ground beef and that's when I came across this recipe. OMG, did this hit the spot! I didn't have onion powder so I chopped some onions very small, dried them out in a low oven and them crumbled. I didn't have any marjoram so I had to sub oregano. Other reviews mentioned doubling the spices so since I used only one pound of ground beef I left the spices as they were. Had I used two pounds i would have doubled them. I actually let the sausage sit about 36 hours since I made it at night and felt that cooking it in the morning wouldn't allow the spices to sufficiently flavor the meat, hence letting it sit about 36 hours. I will definitely make this again, and again, and again, without changing a thing. Oh yeah, since I don't like spicy stuff, I omitted the red pepper flakes.
03/11/2022
3.11.22 Decided to try this for breakfast sandwiches. You can tell from my photo that I didn't make the patties large enough to fit an English muffin (easily remedied), but this turned out pretty well. Wouldn't say that I like it as well as pork sausage (Jimmy Dean), but I think I'd like it better if I increased all of the seasonings. And that just could be personal taste. My chances of having ground beef in the freezer are better than having pork sausage, so this could be a compromise worth making for breakfast sandwiches if the need arises!
11/21/2021
So good! When you've got more beef than pork on hand, these are perfect!
02/04/2014
note: i didn't let the spices sit for 24 hours, just 2 so maybe that is why it wasn't flavorful enough. next time, i think i will make sure to get ground beef not chuck (needs the fat) and will double spices. considering substituting maple syrup for brown sugar as well. also will make smaller patties. otherwise i was very happy with this recipe.
06/24/2018
i did a few substitutions, because a lack of spices. It still turned out good, but i love the recipie.
09/22/2015
I just made this this morning and didn't let them set in the fridge, even though the meat tasted overly seasoned. I didn't add the sugar or marjoram but I did add 1/4 c. of water. I found them too salty - not really a good substitute for pork sausage.
03/27/2022
As written, I thought it was too sweet. I realize breakfast sausage normally has a hint of sweetness added, but I didn't care for the sweet flavor with beef. I also found the large patties a bit big for breakfast. I made them a second time and omitted the brown sugar, as well as forming them in patties that were half the size and they turned out much better!
02/02/2017
...came out wonderful. :)
05/10/2020
I made this recipe, as written. I then cooked a small bit to get an idea of the flavor. I didn't enjoy it, and thought the addition of marjoram and basil distracted from my idea of what breakfast sausage should taste like. It seemed weird tasting. So, with the remaining amount of beef, I doctored it up to more resemble the breakfast sausage I know and love, only in beef, instead of pork. I added another 4 tsp of sage, added a full tsp of crushed red pepper flakes, and added about 4 tbsp of sugar free maple syrup. I would modify, then cook a bit to taste until I was happy. So, as written, 2 stars. With modifications, I would give it 4 stars.
06/05/2019
Thank you so much!! I have two little boys who love sausage but have developed an intolerance to pork. This is also great for my husband who needs low sodium meals.
11/16/2014
Followed recipe exactly. Tastes remarkably like traditional pork sausage. We don't eat pork so this recipe is very much appreciated. I am glad I found it! Thanks!
12/09/2016
This was really good! Didnt have marjoram so I omitted it. Used green onion and dried minced onion cuz that's what I had. Didn't have dried sage so used fresh. Added some extra spices. Lol you really can play with this recipe, it tastes just like sausage . Def making again
01/10/2017
I did not cook it into patties. Instead I just separated it into the amounts I will need sausage for, i.e. sausage gravy, pinto beans, etc. Definitely will be making this again.
10/13/2016
Now I know why I could never find the sausage my grandfather used to make. It was with beef and not pork. Not enough salt for my wifes' taste, overall great. Will make from now on
12/28/2013
I'm glad I found this recipe because I was looking for a substitute or something similar in taste to sausage and this, I got to admit surprised me and from now on I will use it in some recipes that requires sausages. Also, like one of the reviewers did, I add bit more red pepper flakes and it was perfect. Thanks for sharing this great recipe!!
03/14/2021
This is delicious! I use grass-fed beef sausage (unseasoned, ground) and leave out the brown sugar. Everything else is exactly per recipe. I usually cook up a double recipe as ground meat rather than a patty, freeze it in 5 oz. portions, and then I have a tasty protein ready to mix into my egg scrambles for a quick keto breakfast. Honestly, sometimes I just eat a cup of this for a healthy snack by itself. Very satisfying for the tastebuds and body. ??
08/22/2018
This is a great recipe!
11/30/2019
It's very delicious! Best alternative to pork!
08/24/2014
Delicious. Great. Could use a bit more heat and a little less salt. Will use often.
07/13/2020
I never use sugar in cooking (or anywhere else actually), but an alternative. These were OK. They were made for an evening meal, so I didn't need the sugar anyway. If I make them for breakfast, I'll add some other sweetener.
10/20/2020
Left out the sugar. Added an egg and some potato flakes.
01/16/2022
We use this all the time. I make 4lbs at a time. Make Pattie's and vacuum seal freeze. I also make meatballs by adding 1 egg per pound beef and 1/2 cup Italian breadcrumbs per pound of beef. Bake the meatballs and vacuum seal freeze as well. We LOVE this recipe.
Source: https://www.allrecipes.com/recipe/205747/homemade-beef-breakfast-sausage-patties/
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