I’ve made homemade breakfast sausage from scratch before. I picked up a few pork shoulders, trimmed them, ground them (twice) and added seasonings. But I don’t always have the time (or energy, really) to do all that work. That’s when my quick fix homemade breakfast sausage comes in handy.
I use a great seasoning mix from A.C. Legg’s that I picked up on Amazon. It has just the right blend of spices without having too much sage or black pepper.
I cook the quick fix homemade breakfast sausage as soon as I make it. I crumble it and freeze it in batches so I can make breakfast cups for Anita’s breakfasts during the week. You can also form it into patties. I also love smoking breakfast sausage for a fantastically different flavor.
Quick Fix Homemade Breakfast Sausage
I use a mixer to combine the meat and seasonings. You can use your hands if you wish, just make sure the meat and the bowl you are using for mixing are very cold before mixing.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 1 pound
- Note: You can scale this recipe up to use as much pork as you need.
- 1 pound quality ground pork
- 1 tablespoon or slightly more breakfast sausage mix (I use A.C Legg's seasoning)
Place the pork into your mixer bowl and place into the freezer for 15 minutes.
Add 1 tablespoon of the seasoning mix.
Place onto mixer using the bread hook and mix for 5-10 minutes.
If this is your first time making the sausage I recommend that you take a small handful of the mixed sausage and cook it in a skillet. Taste it after it cools (while cooling place the uncooked meat mixture into the freezer in case you need to mix more). If you need to, add more seasoning and mix well.
Freeze or cook the sausage. You can also form it into patties if you wish.
I received an email the other day from our local Fresh Market saying they had cases of Hatch chiles available for order. Well, I thought, that’s something new for me, so I’ll do it. I’ve never prepared or cooked fresh Hatch chiles, I’ve just used the canned ones you get in the supermarket. My plan was to roast them all, and I did. I also got to find out how big a case of Hatch chiles is: 18 pounds. Over 150 peppers. Yep, over 150 peppers.
I fired up my largest charcoal grill and got to work. Batch after batch, I roasted the Hatch chiles until lightly charred. My plan was to only use a few of the roasted chiles immediately, so most went into bags and then the freezer for use later. After I got a system down roasting them was actually very easy. And boy, did it ever smell fantastic on the desk.
I froze the chiles whole without removing stems, membranes or seeds. I found that they clean up quite easily when thawed and maybe (maybe) have more flavor that way. Plus, with 150+ peppers, I was definitely not up to cleaning that many peppers in one evening. Roasting them was enough of a chore!
Perhaps I should get one of those big chile roasters you see in serious pepper-roasting folk’s yards…. Hmmmm…. A new toy!
Roasted Hatch chiles are fantastic in my pimento cheese sandwiches!
Roasted Hatch Chiles
- Hatch chiles rinsed, patted dry
Fire up a grill for direct cooking. If using a gas grill add a few wood chunks or shavings to add a smoky flavor.
Place the chiles directly over the fire.
Roast the chiles until mostly blackened and slightly charred on all sides, rotating as needed. I tried to get the peppers about 80% charred so that they still had some of their pepper texture.
If using the peppers immediately
Place peppers in a large resealable bag, container, or bowl covered with plastic wrap.
Let sit for at least 15 minutes and then remove the stems, membranes, and seeds. Peel off the skin but do not rinse under running water.
If saving to freeze
Place the peppers in large resealable bags.
Seal and let sit out until cooled.
Open the bags and remove as much air as possible. Re-seal and freeze until needed.
To use, thaw the peppers then remove the stems, membranes, and seeds. Peel off the skin but do not place under running water.
Want to surprise everyone at your next picnic or get-together? Bring a jar of grilled pickles. Everyone will want to know how you did it. You don’t have to admit how easy it is. The pickles do get a little char flavor, but not much. They still taste like, well, dill pickles, but with just slightly less crunch. The grilled red onions do add a nice light onion flavor.
These jarred grilled pickles are good for 5 days. And don’t feel like you have to grill only spears. Sliced pickles or even whole pickles can be grilled just as well. If you don’t want to grill the pickles but still want a hint of grilled flavor, just grill some red onion and then add that to a jar of pickles and refrigerate overnight.
If that’s enough, try pickling hot dogs too. They’re definitely different. And good!
Jarred Grilled Pickles
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 1 26 ounce jar dill pickle spears
- 1 red onion cut into 8 small wedges (you can keep the root end on to help keep the onion wedges together)
- 1 tablespoon olive oil
Drain the brine from the jar into a large bowl.
Remove the pickles and lay onto a few sheets of paper towels. Dab with the paper towels to dry as well as you can.
Transfer the pickles to another large bowl.
Add the onion and drizzle with the oil. Toss gently to coat.
Fire up your grill.
Place pickles and onions onto the grill and grill on all sides until you get grill marks.
Remove and let cool slightly before returning pickles to the jar.
Add the onions and the reserved brine.
Seal and refrigerate until ready to use within 5 days.