German-Style Beef Sausage

Name: German-Style Beef Sausage
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; milk; garlic; nutmeg; pepper; salt; allspice; ground coriander

25

Minutes

4

Servings

8

Ingredients

Cook Mode

Ingredients

1 pound Ground Beef (93% or leaner)
1/4 cup 2% reduced-fat milk
2 cloves garlic, minced
1 teaspoon ground mace
1 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground coriander

Preparation

Step 1

Combine all ingredients in large bowl, mixing lightly but thoroughly.
Step 2

To make patties, lightly shape sausage mixture into four 1/2-inch thick patties. Heat large nonstick skillet over medium heat until hot. Add patties; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.

Cooking Tip: Cooking instructions are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Step 3

To prepare crumbles, heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

Cooking Tip: Two to 2-1/2 cups fully cooked beef sausage crumbles can be frozen for 3 to 4 months. To use, heat large nonstick skillet over medium heat until hot. Add frozen crumbles and cook 6 to 9 minutes or until crumbles reach 165°F, stirring occasionally.

Nutrition Information

Nutrition information per serving: 179 Calories; 72.9 Calories from fat; 8.1g Total Fat (3.3 g Saturated Fat; 0.1 g Trans Fat; 0.4 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat;) 84 mg Cholesterol; 371 mg Sodium; 1 g Total Carbohydrate; 0.3 g Dietary Fiber; 0.1 g Total Sugars; 26 g Protein; 0 g Added Sugars; 15.5 mg Calcium; 3 mg Iron; 392 mg Potassium; 2 mcg Vitamin D; 0.2 mg Riboflavin; 6.2 mg NE Niacin; 0.4 mg Vitamin B₆; 2.8 mcg Vitamin B₁₂; 225 mg Phosphorus; 6.5 mg Zinc; 21.1 mcg Selenium; 94.6 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Vitamin D, Riboflavin, Phosphorus, and Choline.

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