Ingredients:

  • 1 lb ground chuck (80/20)
  • 1 tsp kosher salt
  • 2 tsp rubbed sage
  • 1 tsp cracked black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp red pepper flakes
  • 1 tbsp pure maple syrup
  • 0.5 tsp smoked paprika

Instructions:

  1. Chill the 1 lb ground chuck in the coldest part of your fridge until ready to use. Note: Cold fat prevents the sausage from becoming greasy.
  2. Combine 1 tsp kosher salt, 2 tsp rubbed sage, 1 tsp cracked black pepper, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.25 tsp red pepper flakes, and 0.5 tsp smoked paprika in a small bowl.
  3. Drizzle 1 tbsp pure maple syrup over the meat in a large mixing bowl.
  4. Sprinkle the dry spice blend evenly over the surface of the beef.
  5. Fold the meat gently by hand until the spices are evenly distributed and the meat feels slightly tacky.
  6. Portion the mixture into 5 equal balls, roughly 3 ounces each (or 10 smaller patties).
  7. Flatten each ball into a disc about 1/2 inch thick until the edges are smooth and crack free.
  8. Preheat your skillet over medium high heat until a drop of water flicked onto it dances and evaporates instantly.
  9. Sear the patties for 4 to 5 minutes per side until a deep, mahogany crust forms and the center is no longer pink.
  10. Rest the cooked beef breakfast sausage for 2 minutes on a warm plate until the juices redistribute internally.