This recipe is great if you don't eat pork - use wherever Italian sausage is called for Servings 12 Prep Time 5 Cook Time varies


3 pounds ground lean beef (80%) 3 tablespoons red wine 1 tablespoon salt 1 tablespoon coarse ground black pepper 2 tablespoons dried parsley 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon dried basil 2 teaspoons paprika 1 teaspoon fennel seed 1 teaspoon brown sugar 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1 tbsp crushed red pepper flakes, or less (to taste) 1/4 C Better Batter Gluten Free Flour


In a large bowl, knead all ingredients together until evenly combined. Divide into 3 logs (1 pound each) if desired. Double wrap and store (see below)... To use: allow to sit, wrapped, in fridge at least 8 hours or overnight before using for best taste To store: You can store in the fridge for a week or double wrap in plastic wrap or foil, before putting in a freezer container for up to 3 months.