Homemade Beef Sausage

The Cook
4 Servings
7 Ingredients

Make "clean" sausage at home by using pastured, grass-fed, grass-finished beef. Perfect for Paleo or whole foods recipes!

4 Servings
7 Ingredients


  • 3 teaspoons Paprika
  • 2 teaspoons mince Garlic, Cloves
  • ½ teaspoons Fennel Seed, Ground
  • ½ teaspoons Black Pepper
  • 1 teaspoon Sea Salt
  • ¼ teaspoons Red Pepper Flakes
  • 1 pound Ground Beef



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Cooking Instructions

Freeze For Later Cooking Day 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.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

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.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 4 ounces
Amount Per Serving
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
WW Freestyle


Join the discussion
  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!

  6. I have to stop reading this page because I almost ate my phone! I am going to try this once my ground beef thaws. Thank you all for the additional flavoring mods.

  7. This is a great recipe. Living alone, I don’t make a pound of ground beef all at once unless I’m making pasta sauce. For this recipe, I mix the dry seasonings, put that into an airtight jar, then spoon about a tablespoon in with ¼ pound of ground beef. It’s great with duck eggs.