Homemade Sausage

Prep and Cool time

10 mins

Cook time

45 mins

Total time

55 mins

 

Recipe type: Breakfast, Gluten-Free, Low-Carb, Paleo

Yield: 8 servings

Ingredients

• 2 lb. lean ground beef
• 2 teaspoons kosher salt
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 1 teaspoon dry mustard
• 1 teaspoon crushed red pepper
• ½ teaspoon dried thyme

Instructions

1. Preheat oven to 300 degrees F.
2. Place all the ingredients in a medium bowl and use clean hands to combine.
3. Spread the mixture in a 9 X 13-inch baking dish, pressing on it to ensure it sticks together and to even it out.
4. Cover the pan with foil. Bake the sausage until an instant-read thermometer registers 160 degrees F, about 45 minutes.
5. Using a wide slotted spatula, lift the baked sausage from the juices in the pan onto a wire rack that you’ve placed on foil. Allow to cool 10 minutes, then transfer to a cutting board and use a sharp knife to cut into squares.
6. Keep leftovers refrigerated, and reheat them in the microwave, or (tastier!) sauté in a skillet with a little olive oil.

Nutrition Per Serving

Calories: 244; Fat: 17g; Carbohydrates: 1g; Sugar: 0g; Sodium: 362mg;Fiber: 0g; Protein: 21g