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Country Beef Sausage

Yield five 1- pound rolls


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

How to Make It

  1. 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.

  2. 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.

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

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