~ Recipe: Chelsey Mark Huttinga
This recipe was adapted from a turkey sausage recipe I got from a friend years ago. Since I don’t have access to affordable, quality, ground turkey, I have adjusted and tweaked that original recipe to use with our hamburger meat instead.
For every pound of grass fed hamburger add:
1 tsp nutmeg
1 tsp rubbed sage
1/2 tsp thyme
1/4 tsp cayenne pepper
1 tsp sea salt
ground black pepper to taste
1 or 2 large cloves of garlic crushed
I usually cook a tiny bit in a small pan after mixing it to make sure I don’t need to adjust the seasoning but otherwise that’s all there is to it.
I prepare about ten pounds of this at a time. Some I fry up ground to freeze and have on hand for soups, casseroles and such then I make the rest into patties which I keep in the freezer to fry up when ever needed for breakfast.
Because I can’t eat eggs, my staple breakfast is one of these patties simmered in broth with squash or whatever leftover veggies I have on hand.
photo credit: Julie Magro, flickr.com