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.
I just made a big batch of my quick fix spicy pickles. Man, they are good! But making them left me with a container full of dill pickle pieces. Ends, small pieces, little chunks. The parts that didn’t cut the mustard so to speak. So, what to do with those pickle scraps? Make quick fix pickle relish! I not only loved it, I thought it was much better than the store-bought stuff.
For a spicy version of this quick fix pickle relish, just add a few good pinches of dried red pepper flake. You’ll want to let the relish ‘get happy’ in the fridge for a few hours before using it so that it gets good and spicy. Stir every once-in-a-while to help speed things along.
Quick Fix Pickle Relish
Prep Time5 mins
Total Time5 mins
Servings: 1 cup
- 1 cup diced dill pickle
- 1/4 cup prepared yellow mustard
- 1 tablespoon pickle brine from the pickles
- 1 tablespoon fresh dill chopped (or use 1 teaspoon dried dill, to taste)
Ya know, it just doesn’t have to be fancy to be good. I’m a big time tater tot addict. I have been since I was a kid and I remain so to this day. Back then all I needed was butter on my tots. Yep, butter. Now, I want a little more flavor, but without going crazy. So I just grab some seasoning mix out of the pantry, do a little sprinkle or two (or three) and it’s time for more grown-up tater tots.
Some day I will tackle making my own tater tots from scratch. They’re really not that difficult to make, from what I can tell. Why have I waited so long to try it? Well, I have to say, I’ve been making seasoned tater tots for many, many years, and I sure would hate to mess with tradition. There’s a lot of memories in those bags of potatoes.
Also try my copycat of Primanti Brother’s Terror Tots.
Seasoned Tater Tots
Cook Time25 mins
Total Time25 mins
Servings: 8 -10 servings
Bake the tater tots per package instructions.
Transfer tots to a large bowl.
Sprinkle with the desired seasoning and gently toss to coat.
Transfer tots to a serving plate and serve.
Why grab a can of pre-made BBQ beans at the store when you can make your own in no time at all. Sure, I’ve made scratch baked beans before (on the smoker and they were fantastic!). These aren’t those beans. Quick to fix, these BBQ beans still pack in the flavor.
You can make these beans taste however you like just by changing which BBQ sauce you add. From smoky to spicy, you can’t go wrong. And speaking of spicy, for a little extra kick add a few sliced jalapenos. And for extra crunch, chop half of a medium sweet onion and toss that in too. You really cannot make a boo-boo when you make these beans.
If you have more time, try making my best BBQ beans on the planet (really, they are), Dinosaur-style BBQ beans, Peach BBQ beans, and Tangy Pit Beans.
Quick Fix BBQ Beans
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 8 servings
- 1/2 large red or green bell pepper chopped
- 2 15 ounce cans pinto beans, rinsed, drained
- 1 cup your favorite BBQ sauce
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
This may well be Anita’s favorite chili. I have to admit, it’s mighty good. This quick fix Tex-Mex corn chip chili is definitely quick fix. The only way you could make a chili any quicker is if the entire dish came out of a single can. Served over crunchy corn chips, it has all you need in a no-time-to-waste chili. Beans, beef, tomatoes, chiles, and cilantro. Oh and a bit of cheese.
I prefer fire-roasted green chiles any time a recipe calls for green chiles. The roasting adds a nice caramelized flavor and texture. Same goes for canned tomatoes, I prefer fire-roasted. Both make this quick fix Tex-Mex corn chip chili fantastic.
For a little kick use spicy pinto beans instead, substitute pepper jack cheese, and add in a minced roasted jalapeno.
Also try my Tex-Mex bacon cheeseburgers.
Quick Fix Tex-Mex Corn Chip Chili
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 4 servings
- 1 pound ground beef
- 1 small onion finely chopped
- 1 clove garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 15 ounce can black beans, undrained
- 1 15 ounce can pinto beans, undrained
- 1 10 ounce can tomatoes with green chilies, undrained
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped fresh cilantro plus more for garnish
- 3 cups Monterey Jack cheese plus more for garnish
- Fritos I used Chili Cheese Fritos
Crumble the beef into a large pot or Dutch oven over medium-high heat and cook until browned.
Add the onion, garlic, chili powder and cumin and cook, stirring, for 5 minutes.
Add the undrained beans, tomatoes and chiles. Stir and bring to a simmer, cooking for 15 minutes.
Season and then stir in the cilantro and cheese. Reduce heat to low and stir until the cheese is melted.
Serve over corn chips topped with more cheese and cilantro.