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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 325.5
  • Total Fat: 23.6 g
  • Cholesterol: 85.0 mg
  • Sodium: 659.9 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 0.3 g
  • Protein: 20.2 g

View full nutritional breakdown of Breakfast sausage crumble (1 serving = 4oz) calories by ingredient
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Breakfast sausage crumble (1 serving = 4oz)

Submitted by: JAC-ATTACK

Introduction

I adapted this recipe from Alton Brown. http://www.foodnetwork.com/recipes/alton-b
rown/breakfast-sausage-recipe/index.ht
ml

I don't like pork, but I do like the smell of breakfast sausage so I made this version that I think it is tastier and even healthier.

It is very flavorful with lots of spice. In my version I use Demerara sugar but you could also substitute brown sugar. I also use 80/20 Organic beef and drain off the fat quite a bit. You could reduce the spices to dial back the flavor if you prefer something more mild. We tried that but found that then it just tasted like beef, not sausage. You could also use any other ground meat. My local grocery has a deal on organic beef if you buy 80/20 so I use that.
I adapted this recipe from Alton Brown. http://www.foodnetwork.com/recipes/alton-b
rown/breakfast-sausage-recipe/index.ht
ml

I don't like pork, but I do like the smell of breakfast sausage so I made this version that I think it is tastier and even healthier.

It is very flavorful with lots of spice. In my version I use Demerara sugar but you could also substitute brown sugar. I also use 80/20 Organic beef and drain off the fat quite a bit. You could reduce the spices to dial back the flavor if you prefer something more mild. We tried that but found that then it just tasted like beef, not sausage. You could also use any other ground meat. My local grocery has a deal on organic beef if you buy 80/20 so I use that.

Number of Servings: 4

Ingredients

    1 pound ground beef
    2 teaspoons kosher salt
    1 1/2 teaspoons freshly ground black pepper
    2 teaspoons finely chopped fresh sage leaves
    2 teaspoons finely chopped fresh thyme leaves
    1/2 teaspoon finely chopped fresh rosemary leaves
    1 tablespoon demerara sugar
    1/2 teaspoon fresh grated nutmeg
    1/2 teaspoon cayenne pepper
    1/2 teaspoon red pepper flakes

Tips

-Don't stress the sugar. There is so little in the ratio to meat.

-I doubled up the spice for 1lb meat from the orinigal recipe because fat it was really holds the flavor in meat. Reducing the fat means the need for more flavor.

-I mix all the spices in a processor and then pulse in the ground beef. This will make for finer crumbles. You can stir instead for larger crumble, but I prefer a more homogenous mixture.

-This is a great protein boost for all foods. I sometimes sprinkle it over any other meal for the added protein.


Directions

1) Brown the meat in a pan until cooked through.

2) Place a strainer over a bowl and line it with paper towels. Scoop the meat into the strainer and let the fat drain.

3) While the meat drains, put the remainder of the ingredients into the bowl of a food processor. (I use the small chopped that came with my Ninja blender - perfect size).

4) Pulse the spices 3-4 times.

5) Put half the meat into the processor and pulse 2-3 times. Repeat with the other half.

Voilá!

Serving Size: 4 oz.






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