Cajun-Style Beef Sausage
Our recipe for Cajun-style Beef Sausage is really delicious and easy to prepare. Just mix Ground Beef, liquid smoke and a handful of assorted spices to create a new spin on sausage.
Cook Time: 25 Minutes
Servings: 4
Ingredients: 9
Ingredients
Preparation
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Step 1
Combine all ingredients in large bowl, mixing lightly but thoroughly.
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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.
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Step 3
To make 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: 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
3.3g SAT FAT
26g PROTEIN
3 mg IRON
6.5 mg ZINC
* 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; 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.
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.
Safe Handling Tips:
- 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.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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