Spicy Beef Sausage Recipe
Prep time
Cook time
Total time
Quick and easy spicy sausage made from grassfed ground beef. Can also be used as a substitute for chorizo in recipes.
Recipe type: Entree, Main Dish
Serves: 4-6
  • 2 Tbsp dried jalapeno peppers (Acme Farms + Kitchen, Bellingham)
  • 1 Tbsp smoked cayenne (Rabbit Fields Farm, Everson)
  • 1 tsp salt
  • 1 tsp cumin (not local--Marco Polo rules*)
  • 1 clove minced garlic (Boxx Berry Farm, Ferndale)
  • ½ tsp dried coriander (friend's garden, Lummi Island)
  • ½ tsp dried oregano (home garden, Lummi Island)
  • small pinch of habanero pepper powder (friend's garden, Lummi Island)
  • ¼ c apple cider vinegar (BelleWood Acres, Lynden)
  • 1 lb ground beef (Second Wind Farm, Everson)
  1. Mix herbs and vinegar. Add beef and blend thoroughly.
  2. Make into patties and saute until browned, or mix into another recipe as directed.
* "Marco Polo rules" refers to a practice by some locavores (people who eat only locally grown food, as much as possible) to make an exception for herbs and spices. I only use Marco Polo rules for making holiday meals. The rest of the year, I use locally grown herbs and spices.
Recipe by Whatcom Locavore at http://whatcomlocavore.com/spicy-beef-sausage-recipe