This is the baseline configuration for beef sausage. I'm sure experimentation with cinnamon, sage, and other spices will yield a more interesting product. Your mileage may vary, etc.
- Coarse-ground fresh black pepper
- Ground beef
- Seriously, that's it as a simple base-lilne recipe
- Grind black pepper coarsely into ground beef while folding ground beef
- Keep doing so beyond what you think is sane for black pepper
- Make patties from resulting peppered ground beef
- Fry that awesomeness in a skillet with a proper high-temp oil or with butter for extra cholesterol goodness
- Eat it and bask in the gloriousness knowing you've made your own sausage