Make Ahead Seasoned Ground Beef And Sausage Recipes

HOMEMADE GROUND BEEF SAUSAGE

Steps:

• Add all of your dry ingredients to a small bowl and give them a quick stir.
• Grab a mixing bowl and toss your ground beef into it. Sprinkle the dry sausage ingredients over the ground beef. Mix the ground beef and the dry ingredients. Use your hands. Don't be afraid to really get in there and get your hands meaty. Mix it up until your ground beef and spices are thoroughly combined. Cover your newly made sausage, and set it aside in the refrigerator for 30 minutes.
• After the half hour has passed, you can use the sausage in a recipe, cook it and freeze it, or freeze it uncooked to use at a later date. Enjoy!

MAKE-AHEAD SEASONED GROUND BEEF AND SAUSAGE

Steps:

• In 4 1/2- to 5-quart Dutch oven, cook all ingredients over medium-high heat 10 to 15 minutes, stirring frequently, until browned.
• Cover; reduce heat to medium-low. Cook 5 to 6 minutes, stirring occasionally, until thoroughly cooked; drain. Cool 5 minutes.
• Line 15x10x1-inch pan with foil. Spoon mixture onto foil. Freeze about 1 hour, stirring once, until firm.
• Divide mixture into resealable freezer plastic bags with about 2 cups in each. Seal bags; label. Freeze up to 2 months.

MAKE-AHEAD MEAT-LOVERS' LASAGNA ROLL-UPS

Steps:

• In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
• Meanwhile, in 12-inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.
• In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until firm.
• Place frozen rolls in airtight freezer container; label. Freeze up to 3 months.
• To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Pour 1 1/2 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

BEEF SUMMER SAUSAGE

Steps:

• In a large bowl, combine the beef, meat tenderizer, cayenne pepper, ground black pepper, garlic powder, brown sugar, mustard powder and peppercorns and mix well. Pour the liquid smoke over the mixture, but do not mix. Cover and place in the refrigerator for at least 24 hours.
• Preheat oven to 150 degrees F (65 degrees C).
• Remove the beef mixture from refrigerator and mix well. Roll into 1 1/2x9 inch logs and place in a 9x13 inch baking dish.
• Bake at 150 degrees F (65 degrees C) for 4 hours. Remove from oven and let cool.

HOMEMADE BEEF BREAKFAST SAUSAGE PATTIES

Steps:

• Stir the brown sugar, sage, salt, basil, black pepper, onion powder, marjoram, and red pepper flakes together in a small bowl. Place the ground beef in a large bowl; mix the spice blend into the ground beef with your hands until evenly integrated. Refrigerate for 24 hours to let the flavors blend.
• Divide the ground beef mixture into 8 patties.
• Place a large skillet over medium heat; cook the patties in the skillet until firm, hot, and cooked in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).