Ingredients:

  • 1 lb Ground Beef (80/20 lean-to-fat ratio)
  • 1 tbsp Maple syrup
  • 1 tbsp Ice-cold water
  • 1 ½ tsp Dried rubbed sage
  • 1 tsp Fine sea salt
  • 1 tsp Freshly cracked black pepper
  • ½ tsp Dried thyme
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • ¼ tsp Crushed red pepper flakes
  • ⅛ tsp Ground nutmeg

Instructions:

  1. Ensure the ground beef is very cold. Chill in the refrigerator until ready to use to prevent fat melting.
  2. In a small bowl, whisk together the dried sage, salt, black pepper, thyme, garlic powder, onion powder, red pepper flakes, and nutmeg.
  3. In a large mixing bowl, combine the ground beef, spice blend, maple syrup, and ice-cold water. Mix with cold hands until just combined; do not overwork.
  4. Divide the mixture into 8 equal portions. Roll into balls and flatten into discs approximately 1/2 inch thick. Press a slight indentation into the center of each patty.
  5. Heat a large heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add oil only if using very lean beef.
  6. Place patties in the skillet without crowding. Cook for 4–5 minutes per side, pressing slightly to develop a golden brown crust.
  7. Verify the internal temperature has reached 160°F (71°C) using a meat thermometer.
  8. Remove from heat and let the sausages rest for 2 minutes before serving to allow juices to redistribute.