![](https://cdn.statically.io/img/www.allrecipes.com/thmb/o0KqRGJYrK6p74Zu0RDyBlsxGns=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7142505-e063d19ed35d42268db5c1f2f89598fb.jpg)
Ingredients
-
2 pounds ground beef
-
2 pounds ground pork
-
¼ cup bread crumbs
-
¼ cup beef broth
-
1 ½ tablespoons brown sugar (Optional)
-
1 ½ teaspoons onion powder, or more to taste (Optional)
-
1 ¼ teaspoons kosher salt, or more to taste
-
1 ¼ teaspoons ground black pepper, or more to taste
-
1 ¼ teaspoons ground coriander, or more to taste
-
½ teaspoon ground nutmeg, or more to taste
-
¼ teaspoon ground allspice, or more to taste (Optional)
-
1 tablespoon olive oil
Directions
-
Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.
-
Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side; do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
-
Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.
-
Remove sausage "loaves" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.
Cook's Notes:
You can use all ground beef, all ground pork, or a combination of the two. Oat flour can be used in place of bread crumbs, and cold water can be used instead of broth.
Wearing food-safe gloves to mix the ingredients is always a good idea. You can shape the sausage into individual patties instead of slabs, if you'd like.
To freeze: Separate sausage slabs with plastic wrap, place in a resealable freezer bag, and store in the freezer. To cook: remove desired amount of sausage from freezer and place in the refrigerator until completely thawed; sausages cook best if thawed completely before cooking. Cook as directed on medium-low heat.
Nutrition Facts (per serving)
258 | Calories |
18g | Fat |
3g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 258 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 7g | 34% |
Cholesterol 72mg | 24% |
Sodium 237mg | 10% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 20g | 39% |
Vitamin C 0mg | 0% |
Calcium 20mg | 2% |
Iron 2mg | 9% |
Potassium 271mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.