• 1 pound lean ground beef
• 2 tsp chopped fresh sage or 1/2 tsp rubbed sage
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 to 1/2 tsp crushed red pepper
Combine ground beef and seasonings in large bowl, mixing lightly but thoroughly. 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 degrees, turning occasionally. 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. Two to 2-1/2 cups fully cooked 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 degrees, stirring occasionally.
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