Ingredients
Equipment
Method
- In a large bowl, combine the ground beef, salt, black pepper, smoked paprika, rubbed sage, thyme, fennel seeds, nutmeg, and minced garlic. Use clean hands or a fork to mix gently until all ingredients are evenly distributed and the mixture feels slightly sticky—about 1–2 minutes. Avoid overmixing to keep the sausage tender. Cover and let rest in the refrigerator for 10 minutes to allow flavors to meld.
- Divide the mixture into 6 equal portions (about 3 oz each). Gently shape each into a ¾-inch-thick patty, about 3 inches wide. For even cooking, press a small dimple into the center of each patty to prevent bulging. If making bulk sausage, skip shaping and crumble directly into a hot skillet.
- Heat a cast-iron or heavy skillet over medium heat. Add 1 teaspoon of oil and wait until shimmering. Carefully place patties in the pan without overcrowding. Cook for 6–7 minutes per side, flipping once, until deeply browned and internal temperature reaches 160°F. For crumbles, cook in batches, breaking up the meat with a spoon and stirring until no pink remains and fond forms.
- Remove cooked sausage from the skillet and place on a wire rack or paper towel-lined plate to drain excess grease. Let rest for 1–2 minutes before serving to retain juiciness. Use immediately or cool completely for storage.
- Serve hot on biscuits, in breakfast burritos, or alongside eggs and hash browns. For Italian-style uses, add ½ teaspoon red pepper flakes and 1 teaspoon oregano to the base mix.
- Store uncooked mixture in an airtight container for up to 2 days in the refrigerator or freeze patties for up to 3 months. Reheat cooked sausage in a skillet over low heat with a splash of broth to restore moisture.
Nutrition
Calories: 298 | Carbohydrates: 2 | Protein: 26 | Fat: 19
Notes
STORAGE: Refrigerate cooked sausage for up to 4 days or freeze for 2 months. Uncooked mixture keeps refrigerated for 2 days or can be frozen for 3 months. Thaw in fridge overnight.
MAKE AHEAD: Shape patties and freeze on parchment-lined trays before transferring to bags. No need to thaw before cooking—just add 1–2 minutes to cook time.
SUBSTITUTIONS: Use lean ground beef (93/7) for a lighter version, but add 1 tablespoon olive oil to maintain moisture. Replace fennel seeds with caraway or anise in a pinch.
PRO TIPS: Toast fennel seeds in a dry pan for 1 minute to enhance flavor. Dimple the center of patties to prevent puffing. Don't press down while cooking—this squeezes out juices.
SERVING SUGGESTIONS: Serve with scrambled eggs, biscuits, or in breakfast tacos. For dinner, use crumbles in pasta, on pizza, or in grain bowls.
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