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Homemade Beef Sausage

When shopping around for pork, unprocessed sausage and bacon can be difficult to find. You think you’re buying a one ingredient food, but when you check the label, you realize that there are all kinds of sneaky additives and ingredients. When you begin shopping for providers who raise their animals humanely, that poses another challenge.

Since grass-fed, grass-finished, and pastured beef is often easier to find than pork, you can easily add a few spices to ground beef to make your own beef sausage. It’s not exactly the same, but it’s pretty close! I’m sure you know that pork sausage comes in a plethora of flavors, so the opportunities to try different flavors of beef sausage are endless. Here’s one recipe to get you started!

You can substitute this cleaner sausage in any of these OAMM recipes:

Homemade Beef Sausage


Christine @ onceamonthmeals.com


  • 1 pound ground beef (pastured, grass-fed and finished preferred)
  • 3 teaspoons paprika
  • 2 cloves garlic, minced
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon pepper, freshly ground
  • 1 teaspoon sea salt
  • red pepper flakes, to taste (if you like spicy!)


Mix spices together in a large bowl. Add meat and mix thoroughly. Use and cook as usual.

Freezing Directions:

Wrap uncooked or cooked meat in plastic wrap and place in freezer bag.

Servings: 4

**conversion chart image provided by Erik Spiekermann

14 Responses to “Homemade Beef Sausage”

  1. tbeth11 says:

    Yay! We don’t eat pork, so this is perfect! You just can’t find fresh beef sausage anywhere, and turkey sausage is often in pork casings, so it’s still off the menu. This looks totally doable, and sounds like it would be great for meatball subs, lasagna, spaghetti … Woot!

    The flavor likely gets better after a couple of days in fridge or freezer to to let the spices meld into the beef. We’ve noticed that with our homemade turkey sausage. (Also, if you want pork-free casing, you can buy cellulose or lamb casing to make link sausages at home, too.)

  2. Gwen in L.A. says:

    When making beef homemade sausage in the past(over a decade ago) finely grinding about 1/8 to 1/4 of the meat (almost to pate state) helped keep the patties or links together and more like the commercial product. Start with about 1/8th of the meat, mix and cook a patty. Adjust seasoning and regrind if necessary for texture you prefer.

    With turkey or chicken sausage, adding *freshly* ground nutmeg enhances the flavor. No it doesn’t smell like eggnog LOL. Thanks for this recipe.

  3. Tiffany says:

    Great recipe! I mixed 1lb each ground beef & pork with the seasoning for a single recipe, plus a little sage & it was great in my egg bakes. My husband – which is a junk addict & not doing the W30 used the leftovers for tacos, without adding taco seasoning!

  4. Tiffany says:

    Made this again with 1lb ground pork, seasonings as suggested, plus 1/2t ground sage & a sprinkle of cinnamon. YUM!

    • Lisa says:

      Tiffany – Thanks for sharing your adaptations! I never thought about cinnamon and sage – but that sounds amazing. I may have to try that today!

  5. Kim says:

    Is this more of a breakfast sausage or lunch/ dinner sausage?

    • debbie says:

      Kim, one of our recipe writers says it is an all-purpose sausage. She regularly eats it for breakfast, and in lunch/dinner recipes, too.

  6. KittyKad says:

    Thank you SO much for this recipe! I’m incredibly late in finding it, because (for no apparent reason that I can determine) it never occurred to me that I could make this on my own. I am relatively new to paleo and I am also deadly allergic to pork. My options get quite limited with so many pork-y recipes out there!

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