German-Style Beef Sausage

A classic spice blend turns lean Ground Beef into a versatile sausage that can be shaped into patties or broken into crumbles and used in dozens of recipes.

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

Instructions

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

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.

   Cook's 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.

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.

   Cook's 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.