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 Time15 mins
Cook Time25 mins
Total Time40 mins
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.
A lot of restaurant signature sauces start with simple, off-the-shelf ingredients. A restaurant near us starts with BBQ sauce and Ranch, just like with this quick fix BBQ Ranch dressing, and then adds a few other ingredients (such as crumbled cooked bacon) to make it different for different dishes, such as for dipping onion rings or chicken wings.
This quick fix BBQ Ranch dressing isn’t just for salads, that’s for sure. I squirted it on a big plate of French fries. I dipped grilled chicken wings in it. Just make sure you start with good, quality BBQ sauce and Ranch dressing. And don’t hesitate to use a spicy BBQ sauce, or one with a bit of smoky flavor to it.
Also try my dill Ranch dressing.
Easy BBQ Ranch Dressing
Servings: 2 cups
- 1 cup Ranch dressing
- 1 cup BBQ sauce
- Embellishments optional (crumbled cooked bacon, chili powder, cayenne, Sriracha, hot sauce, chopped fresh parsley, etc)
There’s one rule I have about meatloaf: the veggies have to be chunky. I want some crunch to offset what is essentially a large brick-of-meat. Nothing wrong with a brick of meat, but put some nice chunky vegetables in it. This easy Creole meatloaf hit the spot and it definitely did not break my meatloaf rule. Great flavor. Moist. And just a hint of spiciness.
Now, I will say that leftover super chunky easy Creole meatloaf does make for a pretty messy sandwich. But then, who really sits around dreaming of a nice, neat leftover meatloaf sandwich? Not me. It is not something to be ashamed of if you have to go open-faced with your meatloaf sandwich.
Also try my Cajun meatloaf.
Easy Creole Meatloaf
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Servings: 6 -8 servings
- 2 pounds ground beef
- 3 slices white bread
- 1/4 cup whole milk
- 2 eggs beaten
- 1 cup onion chopped
- 1/2 cup celery chopped
- 1/2 cup green bell pepper chopped
- 2 garlic cloves minced
- 2 tablespoon ketchup plus more for topping
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Creole seasoning
- Pinch freshly ground black pepper
Preheat oven to 350 F.
Spray a 9" x 13" baking dish with non-stick spray.
Place the bread in a large bowl and add the milk. Let soak for a few minutes.
Add the remaining ingredients to the bread except for half of the ketchup and combine well.
Form into a loaf in the baking dish.
Spread the remaining ketchup over the top of the meatloaf.
Bake, covered, for 45 minutes.
Remove cover and bake for an additional 30 minutes.
Let stand 5 -10 minutes before slicing.