This is it. This is the sausage I want to eat when I want my Laura’s Lean Beef for breakfast. I will happily have it in a breakfast sandwich (see the sausage, egg white and cheese sandwich recipe we made). I’ll eat with just my egg in the morning. AND I will eat it in the breakfast casserole recipe that will be posted in a day or so.
I think that little bit of extra fat from the ribeye helps, plus there is some textural difference I like (I know: too…culinary? It’s an obsession.).
I like the extra touch of smoked paprika, and I like not adding the acid this time around. This time I even added one extra slice of bacon. That’s only half a slice of bacon if you divide this into four patties … but maybe you want to divide this into … say, six patties. Especially if I use it on a breakfast sandwich or in a casserole, this serves more.
I want to remind you that you don’t need to own a grinder—take your Laura’s Lean Beef Ribeye to the butcher and ask him or her to grind it one time, medium grind. Chop the bacon super fine at home (take two slices and put them into the freezer for 20 minutes before you chop it so it’s easier to chop).Make up your spice mixture, stir it into the meat along with the bacon. Add fresh parsley. I still like making it the night before so those flavors blend nicely.
It has been a fun experiment. I like this beef sausage. I don’t miss sausage with more fat. The mixture works wonderfully well in the breakfast casserole (one of our holiday family traditions—maybe it will be come one of yours.)