Italian-Style Beef Sausage

Name: Italian-Style Beef Sausage
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; fennel seed; salt; coriander leaves; garlic powder; paprika; white pepper; crushed red pepper

Use Ground Beef in this Italian-Style Beef Sausage recipe as a delicious addition to your favorite Italian recipes.

Cook Time: 20 Minutes

Servings: 4

Ingredients: 8

Cook Mode

Ingredients

1 pound Ground Beef (93% lean or leaner)
1 teaspoon fennel seed
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/8 to 1/4 teaspoon crushed red pepper

Preparation

Step 1

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

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: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.

Nutrition Information

179 Calories

0 %*

3.3g SAT FAT

0 %DV**

26g PROTEIN

0 %DV

3 mg IRON

0 %DV

6.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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; 363 mg Sodium; 0.7 g Total Carbohydrate; 0.4 g Dietary Fiber; 0 g Total Sugars; 26 g Protein; 0 g Added Sugars; 19 mg Calcium; 3 mg Iron; 388 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; 224 mg Phosphorus; 6.4 mg Zinc; 21 mcg Selenium; 94.2 mg Choline.

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.

Ground Beef: Also called ‘hamburger,’ it’s made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
Paprika: A vibrant red spice made from ground dried red peppers. Paprika can be mild, hot, smoky, or sweet depending on the variety. Find this spice in everything from Spanish paella to Hungarian goulash.
Fennel Seed: These little oval-shaped spice have a very distinct sweet- licorice flavor. Commonly used in Mediterranean, Indian and Middle Eastern cuisines.
Coriander: Did you know cilantro and coriander are one in the same? Cilantro is the green leaf, and coriander are the seeds of the cilantro plant. It’s often used in marinades and spice blends to bring a bright flavor.
Crushed Red Pepper: Made from dried and crushed red chili peppers, typically including cayenne. It’s a global spice and adds a fiery flavor. Great for adding to pizzas, pasta sauces and marinades.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.