Country Beef Sausage

Oxmoor House
five 1- pound rolls


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5 pounds ground chuck
3 tablespoons rubbed sage
1 tablespoon plus 1 teaspoon red pepper flakes
1 tablespoon salt
1/2 teaspoon red pepper


Combine all ingredients in a large mixing bowl, mixing well. Cover and refrigerate overnight. Shape mixture into five 1 -pound rolls; wrap tightly in plastic wrap. Chill thoroughly.

Slice sausage to desired thickness. Place slices in a skillet over medium heat; cook 4 minutes on each side or until desired degree of doneness.

Note: Sausage rolls may be wrapped in aluminum foil and frozen. Thaw in refrigerator before slicing and frying.

Created date

February 2010