Homemade Sausage Patties

One of the problems we discovered with our food issues is the lack of beef sausage .  We can’t have turkey because of the flavor injections most fowl receive while being processed.  No matter which brand I picked, it had some ingredient we couldn’t eat.

I found two recipes in a book I have but we didn’t really care for either one, so we combined them to make our own homemade beef sausage.  I brown it in a pan for a sausage crumble we can put on pizza, in lasagna or form it into patties or links.  Since it’s made from scratch the seasonings can be tweaked however you like it.

What I use:

2 pounds of all natural beef (you know, the kind without the pink slime which we react to).  I’d use organic grass-fed but I haven’t found any around here.

2 tsp. salt (yes, it’s salty – decrease if you like)

1/2 tsp. black pepper

2 tablespoons fennel seed

1-2 teaspoons red pepper flakes (or to taste – DH likes a tablespoon, but I put a kibosh on that. Mouth on fire is not my idea of a good meal.)

1 teaspoon dried parsley

4 tablespoons water

Optional items if you’d like a more Italian flare:

1 teaspoon dried basil

1/2 tsp. Oregano

1/4 tsp. garlic powder

Put into a bowl and mix it very well.  Leave covered overnight in the fridge.  You can get away with an hour but overnight is best.   Form into thin patties, fry in a pan on medium to medium-high heat.  How much this makes depends on how you form your patties.  This is usually enough for 2-3 patties for us all, so about 12-16.

Mess around with it and see what works for you.  You can also roll out the meat and use a biscuit cutter to cut round patties.  Roll it to about 1/8″ thin or whatever you like.

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