Freezer Meal Recipes / Add On / Homemade Beef Sausage

Homemade Beef Sausage

Make "clean" sausage at home by using pastured, grass-fed, grass-finished beef. Perfect for Paleo or whole foods recipes!
4 Servings Meet The Cook Print
Homemade Beef Sausage

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 Cup
  • 319 Calories
  • 20g Fat
  • 101mg Cholesterol
  • 666mg Sodium
  • 498mg Potassium
  • 2g Carbs
  • 1g Fiber
  • 0g Sugar
  • 31g Protein
  • 8 WW+ Points
  • Zone Blocks: 4 Protein 6 Fat 0 Carbs

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix spices together in a large bowl.
  2. Add meat and mix thoroughly.
  3. Brown meat on stovetop, until cooked through.
  4. Use in recipes as directed.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix spices together in a large bowl.
  2. Add meat and mix thoroughly.
  3. Brown meat on stovetop, until cooked through.
  4. Use in recipes as directed.
  5. Freeze any leftovers.

Freeze For Later Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in microwave for 1-2 minutes.
  2. Use in recipes as directed.

10 Comments

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

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

    1. 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.

  5. 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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