As with lots of things I make, this homemade ground beef sausage came about out of necessity. I was fresh out of pork sausage and right in the middle of making something that called for it. Past the point of no return, I had to think fast and come up with a substitute. And come up with a substitute I did.
And I won’t even lie, for a time, that’s all this homemade ground beef sausage was – a substitute for pork sausage. But now, it’s become our first choice. For one thing, it’s highly unlikely that we’re ever out of ground beef. And for another thing, it’s freakin’ delicious! It’s also insanely easy to make and it can be made ahead and frozen (cooked or not) for use down the road.
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter. Thaw in the refrigerator, microwave, or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
An easy, homemade solution when you’re fresh outta pork sausage, or simply prefer beef!
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon rubbed sage
1/2 teaspoon salt*
1/2 teaspoon pepper**
1 pound ground beef
Add all of your dry ingredients to a small bowl and give them a quick stir.
Grab a mixing bowl and toss your ground beef into it. Sprinkle the dry sausage ingredients over the ground beef. Mix the ground beef and the dry ingredients. Use your hands. Don’t be afraid to really get in there and get your hands meaty. Mix it up until your ground beef and spices are thoroughly combined. Cover your newly made sausage, and set it aside in the refrigerator for 30 minutes.
After the half hour has passed, you can use the sausage in a recipe, cook it and freeze it, or freeze it uncooked to use at a later date. Enjoy!
- You can totes bump it up to 1 teaspoon if you like your sausage a little saltier.
Same as with the salt, bump it up to a full teaspoon if you like your sausage with more pepper.