"Beef chuck is ideal due to its fat-to-lean ratio, with about 15-20% fat," he says. "Brisket (point end) is another great option, especially for sausage meant for grilling.

Combine 1 pound ground beef (93% lean or leaner), 2 teaspoons chopped fresh sage or ½ teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt and ¼ to ½ ...

Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef.

Add beef mixture; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Cook's Tip: Cooking times are for fresh or thoroughly thawed beef sausage.