Spread the 1-inch beef cubes on a baking sheet and freeze for 20 minutes. The cubes should feel firm and very cold, but still separate easily.

Mix the sage, thyme, salt, and cayenne in a small bowl.

Add 1 pound of chilled beef and a heaping tablespoon of seasoning mixture to the food processor. Pulse just until the beef is ground and flecked evenly with herbs. Stop before it becomes a smooth paste.

Transfer this batch to a large sheet of parchment paper. Roll it into a log and twist the paper ends closed.

Repeat with the remaining three pounds of beef and the remaining seasoning, working one pound at a time to make four logs.

To make neat rounds, freeze one log for another 30 minutes so it firms enough to hold its shape under a knife. Cut it into 1/4-inch slices.

If the skillet needs fat, add a small amount of ghee. Heat over medium-high heat, then lay the slices in a single layer.

Cook until both sides are browned. Check a round with a food thermometer inserted into its center from the side; ground beef sausage is done at 160°F (71°C). Continue cooking if the center has not reached that temperature.