Spicy Beef Sausage Recipes

BEEF BREAKFAST SAUSAGE

Steps:

• Place all the ingredients except for the oil in a medium bowl and use clean hands to combine them into a uniform mixture, but don't over-mix.
• Divide the mixture into four 1/2-inch thick patties. You can also divide it into eight small patties if you wish.
• Heat the olive oil in a large skillet over medium heat. Add the patties and cook them until browned and cooked through, 4-5 minutes per side.

SPICY BEEF SAUSAGE

Steps:

• 1. MIX all spices together. ADD ground beef and blend well.
• 2. ROLL sausage in 5 X 1 1/2 inch logs, ROLL up with foil, close ends. REFREGERATE up to 24 hours to let flavors season.
• 3. HEAT oven. BAKE 350 for 30 minutes on cookie sheet WITH the foil on.
• 4. (you can make patties and cook sooner if desired also beef can be 80/20 or lean also this is very good remove from foil and lightly fry...serve with breakfast, dinner, on a bun.)

SPICY SUMMER SAUSAGE

Steps:

• In a large bowl, combine all ingredients& mix well.
• Roll into four rolls of equal size.
• Wrap tightly in plastic wrap& refrigerate 24 hours.
• Unwrap rolls, place on baking rack and bake at 300 degrees for 1-1/2 hours.
• Cool& wrap in tin foil- refrigerate or freeze.

BEEF AND SPICY SAUSAGE FOLDOVERS

Steps:

• Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray.
• In 10-inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and tomatoes. Reduce heat to medium; cook 5 minutes, stirring occasionally.
• Meanwhile, in large bowl, stir Bisquick mix and boiling water with fork until dough forms. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat; knead 20 times. Divide dough into 6 balls, about 1/2 cup each. Roll or pat each ball into 7-inch round.
• Stir cheese into beef mixture. Spoon about 1/2 cup beef mixture onto half of each round. Moisten edge of round with water. Fold round over beef mixture; press edge with fork to seal. Cut 3 small slits in top of each crust to allow steam to escape. Carefully move to cookie sheet with spatula.
• Bake 20 to 22 minutes or until light golden brown. Serve each foldover with 2 tablespoons each sour cream and salsa. Garnish with cilantro.