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Homemade beef sausage patties browned in a cast iron skillet

Homemade Beef Sausage

Easy homemade beef sausage from just ground beef and pantry spices — no casings, no special equipment. Season, chill, and pan-fry into juicy patties in about 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling 30 minutes
Servings: 8 patties
Course: Breakfast, Main Course
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef (80/20)
  • 1 tsp salt
  • 1 tsp black pepper freshly ground
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp dried sage
  • ½ tsp dried thyme
  • ½ tsp fennel seeds optional
  • ¼ tsp red pepper flakes optional, to taste
  • 2 tbsp cold water for a juicy texture

Method
 

  1. In a small bowl, stir together the salt, pepper, garlic powder, onion powder, paprika, sage, thyme, fennel, and red pepper flakes.
  2. Add the spice mix and cold water to the ground beef. Mix with your hands just until combined — do not overwork it, or the sausage turns tough.
  3. Cover and chill for at least 30 minutes so the flavors meld.
  4. Form into 8 patties. Fry a small test piece and adjust seasoning if needed.
  5. Cook the patties in a skillet over medium heat, 4–5 minutes per side, until browned and cooked to an internal temperature of 160°F (71°C). Serve hot.

Notes

Breakfast version: add 1 tablespoon maple syrup and an extra 1/2 teaspoon sage. Storage: keep raw sausage up to 2 days in the fridge, or freeze (patties or bulk) up to 3 months. No casings needed — this is a fresh bulk/patty sausage.