After my son
had turkey breakfast sausage at a restaurant in New York, he begged and begged me to make
sausage for breakfast. In vain I searched for a turkey or beef sausage – we
don’t eat pork – but I couldn’t find one in any of our local stores, so I decided to make my own.

This tastes
so close to the Jimmy Dean sausage that my husband, who has always gotten sick
from sausage’s high fat content, was worried! The addition of flour makes the
lean beef very easy to work with, and it keeps the sausage moist.

This recipe
makes 16 patties or 32 links and freezes beautifully.

2 pounds lean
ground beef
2 tsp sea salt or kosher salt
2 tsp black pepper
2 tsp freshly chopped sage leaves
1 tsp fresh or dried thyme
1 tsp fresh rosemary leaves or 1/2 tsp dried
2 tbsp dark brown sugar
1/2 tsp nutmeg
1/4 tsp cayenne pepper
1/2 tsp red pepper flakes
1/4 tsp ground coriander
3 Tbsp (about 1.5oz or 42.5g) Better Batter Gluten Free Flour

Instructions:

Mix all ingredients in a large bowl. You can use this immediately, but for best
taste, let it sit for at least an hour.

Form into patties or sausage links (about 4-5 inches long and 1/2 inch thick).

Fry on low to medium heat until cooked through.

Refrigerate any unused sausage for up to a week, or freeze for up to three
months.