BEEF SAUSAGE PATTIES RECIPES

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NEW ORLEANS STYLE HOT SAUSAGE PATTIES | REALCAJUNRECIPES ...



New Orleans Style Hot Sausage Patties | RealCajunRecipes ... image

This is my take on New Orleans “Hot Sausage“. I came up with this recipe when I lived in Wisconsin a few years ago and wanted a taste of home.

Provided by Crystal Chachere

Total Time 00:00:45

Prep Time 00:00:30

Cook Time 00:00:15

Yield 4

Number Of Ingredients 9

1 pound ground beef or pork
3 tbsp Paprika
1 1/2 tbsp Tony Chachere's seasoning
1/2 tsp chili powder
2 tbsp cayenne pepper
1 tsp crushed peppers
1 tbsp garlic powder
1 tbsp onion powder
1/3 cup cooking oil

Steps:

  • For more “heat“ add more crushed peppers and cayenne pepper.
  • Combine all ingredients in a bowl and mix by hand until everything is well mixed together.
  • Form into “hamburger“ patties and fry as you would a hamburger in a pan over medium heat for 5-7 minutes on each side or until browned and cooked. This may be served on hamburger buns, white bread, but its best served on French bread dressed with mayo, lettuce, tomatoes, and ketchup. Patties may be frozen, as well.

HOMEMADE BEEF BREAKFAST SAUSAGE - ANGELASKITCHEN.COM



Homemade Beef Breakfast Sausage - angelaskitchen.com image

Provided by Angela Litzinger at test.angelaskitchen.com

Categories     beef    Breakfast    dairy free    gfcf    gluten free

Yield 8

Number Of Ingredients 9

2 pounds ground beef
1 tablespoon brown sugar or maple syrup (optional)
2 teaspoons dried ground sage
2 teaspoons dried basil
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon ground black pepper
1/2 teaspoon dried marjoram
1/8 to 1/4 to 1/2 teaspoon red pepper flakes (optional)

Steps:

  • Mix all ingredients together in a bowl until well blended. Divide beef mixture into 16 patties. Cook in a lightly oiled pan until cooked through.
  • To freeze: After mixing and shaping into patties freeze on a baking sheet lined with plastic wrap until firm. After the patties are frozen, place in a freezer bag separated with waxed paper. Remove as much air as possible, seal, label and freeze.
  • To serve: Thaw or cook from frozen in a lightly oiled pan until cooked through.

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