These sausage patties are useful for breakfast, and they make a welcome change from the pork sausage ones that I have already posted about.
They can be frozen uncooked, or they can be pre-cooked in the oven and frozen in their cooked state. The latter is simpler and quicker, as all you need to do is remove the patties that you need for breakfast the night before, allow them to thaw in the fridge, and then reheat them in the morning.
The method for freezing the uncooked ones can be found here.
Herbed Beef Sausage Patties
makes 12 patties
- 2lb ground beef (preferably grass-fed)
- 1 tbsp fresh thyme – finely chopped
- 1 tbsp fresh sage – finely chopped
- 1 tbsp fresh tarragon – finely chopped
- 1 tbsp fresh parsley – finely chopped
- 1 tsp sea salt
Mix the ground beef together with the herbs and the salt.
Divide the mixture into 12 equal sized balls, then pat them out with your hands to form 12 patties.
Place the patties on a rimmed baking sheet (lining the baking sheet with parchment paper makes for an easier cleanup).
Bake the patties in a 400°F oven for 20 minutes until cooked through.
Alternatively, the patties can be cooked in a heavy skillet for 5-7 minutes per side.
Serve the patties at once, or cool them and freeze.
To reheat the thawed patties, return them to a heavy skillet and cook for 3-5 minutes per side until warmed through.
The patties in the picture above were served with caramelized onions, sauteed baby chard and rutabaga hashbrowns.
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