We attended the TN Co-op’s Beef Bonanza at the Miller Coliseum this week. It was so well organized. There were venders from all over the country with information on all things beef production related from feed to fences, equipment to mineral supplements. There were several workshops conducted by area experts. I picked up a brochure titled: Beef for Breakfast. The title alone caught my interest, as we just butchered our steer and have a freezer full of beef, so I am always looking for new ways to prepare it.
Included in the recipe brochure is the following instructions for making breakfast sausage from beef. We love breakfast sausage, but pork products are pretty high in fat, so I save it for special occasions: camping, Christmas, etc. Since our beef is so lean, this sausage should be much lower in fat and much easier to make.
Basic County Beef Breakfast Sausage
- 1# ground beef- lean
- 2 t chopped fresh sage or 1/2 t rubbed sage
- 1 t garlic powder
- 1 t onion powder
- 1/4 t crushed red pepper
Combine in large bowl, mixing lightly but throughly. Heat large nonstick skillet over medium heat until hot. Add beef mixture. Cook 8-10 minutes, breaking into 3/4″ crumbles and stirring occasionally. Cook 160 degrees, color is not a reliable indicator of beef doneness. Makes 2 1/2 cups crumbles.
This will be great for breakfast foods, but also for Italian dishes like spaghetti or lasagna.
What do you think? Is this a good substitute for pork sausage or not?
For more beef recipies check out: