Tag: homemade

Quick Fix Homemade Breakfast Sausage

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.

It’s not uncommon for many homemade sausage recipes to say that you should refrigerate your mixer bowl and even utensils before starting. I agree if you’re grinding your meats from rough cuts. But in this case we start with already-ground pork so I don’t think it’s necessary to start out ‘cold’. That doesn’t mean that you can’t. And it might be a good idea if you’re working in a particularly warm kitchen or area.

Quick Fix Homemade Breakfast Sausage

Good Seasoning Makes Good Sausage

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. Then I crumble it and freeze it in batches. I use it in breakfast cups for my wife’s breakfasts during the week. You can also form it into patties. I also love smoking breakfast sausage for a fantastically different flavor.

Zulay Kitchen Silicone Utensil Rest - BPA-Free, Durable Spoon Rest with Drip Pad - Heat-Resistant Spoon Rest for Stove Top - Spoon Rest for Kitchen Counter - Kitchen Gadgets & Kitchen Utensils Holder
Zulay Kitchen Silicone Utensil Rest – BPA-Free, Durable Spoon Rest with Drip Pad – Heat-Resistant Spoon Rest for Stove Top – Spoon Rest for Kitchen Counter – Kitchen Gadgets & Kitchen Utensils Holder
Quick Fix Homemade Breakfast Sausage
Print Pin
5 from 1 vote

Quick Fix Homemade Breakfast Sausage

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.
Course Side
Cuisine American
Keyword breakfast, quick fix, sausage
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 1 pound
Calories 1193kcal
Author Mike

Ingredients

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 1193kcal | Protein: 77g | Fat: 96g | Saturated Fat: 36g | Cholesterol: 327mg | Sodium: 254mg | Potassium: 1302mg | Vitamin A: 32IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 4mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools
Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools
Ozeri Pronto Digital Multifunction Kitchen and Food Scale
Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Homemade Pastrami

I’ve been making homemade pastrami for years. I make what is commonly called ‘cheater’ pastrami, or ‘fauxstrami’. I don’t start with a brisket, brine (or ‘corn’) it for ages and then smoke it. Instead, I start with a corned beef brisket. The end result is absolutely fantastic.

Homemade Pastrami

A Big Hit Every Time I Make It

I load up on corned beefs any time they are on sale. My relatives and neighbors absolutely love it when I make pastrami. It’s always a huge hit.

I took a slightly different approach than my traditional method and I’ve found this way to make homemade pastrami to be even better than the old. You still get that slight peppery bite, but the pastrami-like flavor seems more pronounced and further penetrates the meat than when I use a more coarse spice grind.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. For this pastrami I went with apple.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Homemade Pastrami
Print Pin
5 from 1 vote

Homemade Pastrami

I load up on corned beefs any time they are on sale. My relatives and neighbors absolutely love it when I make pastrami. It’s always a huge hit.
Course Main
Cuisine American
Keyword corned beef, smoked
Prep Time 8 hours
Cook Time 8 hours
Total Time 16 hours
Servings 1 corned beef
Calories 2012kcal
Author Mike

Ingredients

Instructions

  • Rinse and dry the corned beef.
  • Whisk together the mustard, brown sugar, coriander and allspice. You want the mixture to be slightly wet so that it adheres to the meat. If it does not, add a bit more mustard and mix.
  • Rub the mixture all over the brisket, then cover completely with the ground pepper. Place in a large resealable bag or wrap tightly in foil and keep in the fridge overnight.
  • The next day, fire up your smoker for 225-250 F. Place a chunk or two of light fruit wood in the smoker (I used cherry). Cook the brisket for at least 8 hours or until the internal temperature reaches 195 – 205 F.
  • Remove, wrap in foil, and let rest for 30 minutes.
  • Thinly slice the brisket against the grain using a meat slicer or sharp knife. Serve.

Notes

I usually buy reduced sodium corned beef to make pastrami. If you have concerns over the amount of sodium, soak your brisket in cold water for 2 hours, replacing the water every 30 minutes.

Nutrition

Calories: 2012kcal | Carbohydrates: 56g | Protein: 136g | Fat: 137g | Saturated Fat: 43g | Cholesterol: 486mg | Sodium: 11313mg | Potassium: 3116mg | Fiber: 9g | Sugar: 35g | Vitamin A: 146IU | Vitamin C: 246mg | Calcium: 258mg | Iron: 19mg

Nutritional values are approximate.

GreenSpark Firestarters 70 Pcs Natural Fire Starter for Grill, Smoker, Pizza Oven, BBQ, Wooden & Pellet Stove, Fire Pit, Long Burn, Waterproof, All Weather Fire Starters Safe for Indoor/Outdoor Use
GreenSpark Firestarters 70 Pcs Natural Fire Starter for Grill, Smoker, Pizza Oven, BBQ, Wooden & Pellet Stove, Fire Pit, Long Burn, Waterproof, All Weather Fire Starters Safe for Indoor/Outdoor Use
GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)
GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)
Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Chipotles in Adobo

I go thru a lot of chipotles in adobo sauce. I have an entire section of one of my pantry shelves devoted to cans of them. So it occurred to me that I should try my hand at making them at home. These chiptoles in adobo came out fantastically. Great smoky flavor and a bit of heat. They do take a bit of time to prepare, but they are oh so worth the trouble.

Chipotles in Adobo

Smoke ‘Em First

First thing is to smoke the peppers. You want to get them good and smoked, too. You want that smoky flavor and lots of it. This is important. Don’t rush it.

Dry ‘Em Second

I dried my smoked jalapenos in my Nesco Snackmaster Pro dehydrator. If you don’t have a dehydrator you can place the jalapenos on a baking sheet and place in the oven at the lowest temperature setting. Rotate the jalapenos every few hours until dried. The chipotles were the star ingredient my Texas chipotle burgers and on my adobo Buffalo chicken wings!

You can also skip the smoking and drying of the jalapenos and buy dried chipotles at your marketplace. In our grocery store the dried peppers can be found by the produce section.

Lastly, Make The Adobo

This step is a bit more complicated, but it’s why you’re here. You rehydrate the peppers first. Some of them go into the blender to get pureed nice and smooth. Then everything comes together in a vinegary sauce that is out-of-this-world fantastic.

I like to load up my dehydrator. To do that I picked up a handful of extra trays. They really add a whole lot more drying space! Since I have to rotate my trays, I write a number on each one on a piece of blue painter’s tape so I can keep track of them.

NESCO TR-2 White Plastic Round 15 1/2" Add-A-Trays, to fit 1000 Series Food Dehydrators, 2 Pack
NESCO TR-2 White Plastic Round 15 1/2″ Add-A-Trays, to fit 1000 Series Food Dehydrators, 2 Pack

You can also make bacon bits using your Nesco Snackmaster Pro.

Chipotles in Adobo
Print Pin
4 from 1 vote

Chipotles in Adobo

These chiptoles in adobo came out fantastically. Great smoky flavor and a bit of heat. They do take a bit of time to prepare, but they are oh so worth the trouble.
Course Sauce
Cuisine American
Keyword chipotle, sauce
Prep Time 10 minutes
Cook Time 2 days 8 hours
Total Time 2 days 8 hours 10 minutes
Servings 12 chipotles
Calories 22kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up a smoker for smoking at 250 F. Use a strong wood such as hickory.
  • Add the jalapenos to the smoker and smoke until browned and shriveled, at least 4 hours.
  • Remove and let cool slightly then transfer to a dehydrator and dry at 135 F for 24-48 hours or until completely dried.
  • Remove the stems (and seeds, if desired) and transfer to a large bowl.
  • Cover with hot water. Cover with a plate to weigh the peppers down into the water and let soak for 20 minutes.
  • Remove 4 of the peppers and transfer to a blender.
  • Add the tomato puree and honey and 1/2 cup of the soaking water.
  • Blend until you have a paste.
  • Take the remaining peppers and the soaking liquid and transfer to a pot. Add in the paste.
  • Add the onion, garlic, vinegar, salt and peppercorns.
  • Bring to a boil then reduce to a simmer and simmer for 1-2 hours until thick. If the sauce gets too thick add a bit of water.
  • Store in the freezer or use within a month.

Notes

You’ll definitely want extra trays for your dehydrator!

Nutrition

Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 105mg | Potassium: 161mg | Fiber: 1g | Sugar: 3g | Vitamin A: 265IU | Vitamin C: 20mg | Calcium: 12mg | Iron: 1mg

Nutritional values are approximate.

NESCO LM-2-6 Round Plastic Mesh 13 1/2" Clean-A-Screens, for Dehydrators, (Pack of 2)
NESCO LM-2-6 Round Plastic Mesh 13 1/2″ Clean-A-Screens, for Dehydrators, (Pack of 2)
NESCO LT-2SG Plastic 13 1/2" Add-A-Trays, accessory, Gray
NESCO LT-2SG Plastic 13 1/2″ Add-A-Trays, accessory, Gray
NESCO FD-75A Snackmaster Pro Food Dehydrator, For Snacks, Fruit, Beef Jerky, Gray
NESCO FD-75A Snackmaster Pro Food Dehydrator, For Snacks, Fruit, Beef Jerky, Gray

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Homemade Frosted Corn Flakes

One of the first recipes I made out of Big Bad Breakfast: The Most Important Book of the Day from John Currence was homemade frosted corn flakes. As soon as I saw it I was like wow…. how cool would it be to eat a bowl of cereal that I made? So I did. And it was fantastic. So much more corn flavor than the stuff in a box! I mean they were super corny! I could not get over just how much I enjoyed this cereal. It was like I hadn’t had a bowl in years. It didn’t wow me any more, I guess. Well, now I’m wow’d again!

Homemade Frosted Corn Flakes

Crunchy Until The Last Spoonful

These homemade frosted corn flakes were also a lot crunchier than the ones out of a box. They can definitely hold up to milk. You know how with the store-bought flakes you only have a few minutes before you have bowl of soggy sadness. Not with these. You’ll be crunching until the last flake.

The recipe calls for real sugar. I didn’t try it using a sugar substitute. My gut feeling is that you’re better using the real deal.

Homemade Frosted Corn Flakes
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2.25 from 4 votes

Homemade Frosted Corn Flakes

So much more corn flavor than the stuff in a box! I mean they were super corny!
Course Main
Cuisine American
Keyword cereal, homemade
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 cups
Calories 449kcal
Author Based on a recipe from John Currence

Ingredients

Instructions

  • Preheat your oven to 250 F.
  • Line a baking sheet with parchment paper. Lightly spray the paper with non-stick spray.
  • Combine the cornmeal, masa, 3 tablespoons of the sugar, vanilla extract, and all of the salt.
  • Add 2 cups of boiling water and stir until blended. Add more water as needed, getting the batter to a consistency just a little thinner than that of pancake batter.
  • Pour the batter out onto the lined baking sheet and spread out evenly. Try to get it as thin as possible (mine was a bit thick, but you’re aiming for 1/8″ if possible).
  • Sprinkle the batter with the remaining sugar.
  • Bake for 45 minutes, turning every 15 minutes. The batter will dry out and start to crack. If your batter is thick like mine you might have to bake it a little longer.
  • Remove from the oven and let cool.
  • Break up the corn into bite-sized pieces. It’s like breaking up brittle, but you want smaller pieces.
  • Return to the oven and bake another hour or until fully dried.
  • Remove and let cool completely. The flakes will get a bit crunchier after cooling.
  • Keep in an airtight container.

Nutrition

Calories: 449kcal | Carbohydrates: 90g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 309mg | Fiber: 9g | Sugar: 20g | Vitamin A: 30IU | Calcium: 25mg | Iron: 4mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools
Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools
Ozeri Pronto Digital Multifunction Kitchen and Food Scale
Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Homemade Gummy Bears

Oh my, how much fun were these homemade gummy bears to make and eat! They have the same texture as store-bought gummy bears. Packed with flavor. Some gummy bears were ‘normal’. Some I added a bit of citric acid to make them nice and sour!

I purchased a few gummy bear molds from Amazon (you can see the link below the recipe). The molds came with droppers that made filling the molds much easier. You’ll still make a little mess, get a bit of the gelatin on top of the molds and not in them, but that’s ok. They clean up easily and you’ll have great looking homemade gummy bears!

Homemade Gummy Bears

The No Bubble Zone

The only think you have to watch for when filling the molds is air bubbles. You don’t want bubbles to form or your candies won’t look as fancy. They’ll still taste great, of course, but you want them to be pretty too! When filling the dropper make sure you get only liquid and not air or any of the bubbles that tends to form on top. If you do get bubbles I’ve found that you can usually pop them using the tip of the dropper.

A Little Bit Of Sour

The citric acid adds just a bit of sour flavor, but the candies will not be overly sour. I started by adding 1/8 teaspoon of citric acid and found it barely detectable. A 1/4 teaspoon amount is about right for me. If you want your gummy bears super sour you might want to try 1/2 or even 3/4 teaspoon.

Here’s how one of my molds looked after being filled. The recipe below will make 120 (more or less) gummy bears. Be sure that you have room in your freezer for 3 of the molds before starting.

homemade-gummy-bears-mold

I also love making homemade Jolly Rancher lollipops and Cheezit crackers.

Zulay Kitchen Silicone Utensil Rest - BPA-Free, Durable Spoon Rest with Drip Pad - Heat-Resistant Spoon Rest for Stove Top - Spoon Rest for Kitchen Counter - Kitchen Gadgets & Kitchen Utensils Holder
Zulay Kitchen Silicone Utensil Rest – BPA-Free, Durable Spoon Rest with Drip Pad – Heat-Resistant Spoon Rest for Stove Top – Spoon Rest for Kitchen Counter – Kitchen Gadgets & Kitchen Utensils Holder
Homemade Gummy Bears
Print Pin
5 from 1 vote

Homemade Gummy Bears

Oh my, how much fun were these homemade gummy bears to make and eat! They have the same texture as store-bought gummy bears. Packed with flavor. 
Course Snack
Cuisine American
Keyword candy, homemade
Cook Time 30 minutes
Total Time 30 minutes
Servings 1 servings
Calories 18kcal
Author Mike

Ingredients

Instructions

  • Place the water in a small saucepan.
  • Add the gelatin packages and citric acid if using. Set heat to medium low and stir.
  • Continue heating for 15 minutes, stirring slowly to ensure that the gelatin dissolves.
  • Use a large eyedropper to transfer the liquid to the silicon molds.
  • Place in freezer for 10-15 minutes or until the gelatin has set.
  • Store in the refrigerator for up to 2 weeks.

Notes

This recipe makes around 120 gummy bears.

Nutrition

Calories: 18kcal | Carbohydrates: 1g | Protein: 3g | Sodium: 16mg | Potassium: 1mg | Sugar: 1g | Calcium: 5mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools
Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools
Ozeri Pronto Digital Multifunction Kitchen and Food Scale
Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Homemade Red Velvet Klondike Bars

Klondike bars are a very dangerous thing. Whatever gene you have to be born with to control yourself around them is one that I do not have. I thought that the store-bought ones were tempting enough until I made homemade red velvet Klondike bars. Now I know what true temptation is.

Homemade Red Velvet Klondike Bars

No Chocolatiers Live Here, That’s For Sure

I’m not a baker or chocolatier or anything like the experts that make chocolate treats. I was lucky to get the chocolate on these bars in an even remotely even manner. These homemade red velvet Klondike bars came out tasting fantastic. I couldn’t care less if some had a bit more chocolate than others.

One of the biggest keys to these bars is the coconut oil. It doesn’t take a lot of the oil, but it’s very important to the texture and sheen of the chocolate.

Viva Naturals Organic Coconut Oil, Cold-Pressed - Natural Hair /Skin Oil and Cooking Oil with Fresh Flavor, Non-GMO Unrefined Extra Virgin(Aceite de Coco), USDA Organic, 16 oz
Viva Naturals Organic Coconut Oil, Cold-Pressed – Natural Hair /Skin Oil and Cooking Oil with Fresh Flavor, Non-GMO Unrefined Extra Virgin(Aceite de Coco), USDA Organic, 16 oz

You can, of course, substitute any ice cream flavor you like. Red velvet ice cream was only available here for a limited time, so I had to grab it while I could. For a simpler but just as crazy good treat, try my homemade mini ice cream sandwiches. If you love red velvet as much as my wife does, my red velvet ice cream cone cupcakes are delicious too!

Also try my frozen yogurt dots.

Homemade Red Velvet Klondike Bars
Print Pin
5 from 1 vote

Homemade Red Velvet Klondike Bars

I thought that the store-bought ones were tempting enough until I made homemade red velvet Klondike bars. Now I know what true temptation is.
Course Dessert
Cuisine American
Keyword dessert, homemade
Prep Time 6 hours
Cook Time 2 hours 20 minutes
Total Time 8 hours 20 minutes
Servings 4 -6 servings
Calories 391kcal
Author Based on a recipe from Almost Super Mom

Equipment

Ingredients

Instructions

  • Add ice cream to an 8″ x 8″ baking dish lined with parchment paper. Add enough so that the ice cream is 1/2″ – 1″ thick. Spread out evenly using a spatula.
  • Freeze for at least 6 hours or until the ice cream is completely refrozen.
  • Turn pan upside down to remove the ice cream. Cut into 4-6 equal-sized squares. Return the squares to the freezer to re-freeze.
  • Place coconut oil and chocolate chips into a double boiler over medium heat and and melt, stirring often.
  • Remove chocolate from heat and let cool to room temperature. Do not rush this step.
  • Working quickly, take ice cream squares from freezer and dip into the chocolate.
  • Flip with a fork and quickly remove to parchment paper.
  • Place bars in freezer for 20 minutes.
  • Wrap in thin foil before serving.

Notes

Well-frozen ice cream is key to making sure the chocolate sticks well. Also do not rush cooling the chocolate sauce. It needs to be at room temperature. Any warmer and it will melt the ice cream and not adhere.

Nutrition

Calories: 391kcal | Carbohydrates: 31g | Protein: 5g | Fat: 28g | Saturated Fat: 21g | Cholesterol: 58mg | Sodium: 106mg | Potassium: 263mg | Fiber: 1g | Sugar: 28g | Vitamin A: 556IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools
Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools
Ozeri Pronto Digital Multifunction Kitchen and Food Scale
Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Homemade Italian Sausage

I have been making a lot of pizzas on the grill this year. It took a long time of testing, trying, and testing some more. Now, I’m very happy with our homemade dough and homemade sauce. And now I can say I’m also happy with our homemade Italian sausage. It’s very easy to make but still packs a nice spicy flavor. It’s perfect for pizzas, calzones, or hoagies.

Homemade Italian Sausage

Great Sausage For Pizzas

Nothing beats a pizza hot off a charcoal- or wood-fired grill, specially if it’s loaded with homemade Italian sausage. I use a Kettle Pizza adapter on my 22″ Weber charcoal grill. It’s great any time I want to recreate that awesome classic pizza flavor.

Zulay Kitchen Silicone Utensil Rest - BPA-Free, Durable Spoon Rest with Drip Pad - Heat-Resistant Spoon Rest for Stove Top - Spoon Rest for Kitchen Counter - Kitchen Gadgets & Kitchen Utensils Holder
Zulay Kitchen Silicone Utensil Rest – BPA-Free, Durable Spoon Rest with Drip Pad – Heat-Resistant Spoon Rest for Stove Top – Spoon Rest for Kitchen Counter – Kitchen Gadgets & Kitchen Utensils Holder

Also try my homemade beef summer sausage.

Homemade Italian Sausage
Print Pin
5 from 1 vote

Homemade Italian Sausage

I’m very happy with our homemade Italian sausage. It’s very easy to make but still packs a nice spicy flavor. It’s perfect for pizzas, calzones, or hoagies.
Course Main
Cuisine American
Keyword homemade, Italian, sausage
Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes
Servings 3 pounds
Calories 1231kcal
Author Mike

Ingredients

Instructions

  • Place the pork in a large bowl.
  • Add all of the remaining ingredients.
  • Mix well. I found using my hands to be the best way. Just make sure you get all of the spices distributed evenly throughout the pork.
  • Let pork refrigerate for 12 hours before using to distribute the flavors. I froze it in 1 pound packages for use later on pizzas.

Nutrition

Calories: 1231kcal | Carbohydrates: 8g | Protein: 78g | Fat: 97g | Saturated Fat: 36g | Cholesterol: 327mg | Sodium: 2612mg | Potassium: 1490mg | Fiber: 3g | Sugar: 1g | Vitamin A: 571IU | Vitamin C: 9mg | Calcium: 138mg | Iron: 6mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools
Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools
Ozeri Pronto Digital Multifunction Kitchen and Food Scale
Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Homemade Chicken Stock

I’m a big fan of making and using my own chicken stock. Homemade chicken stock is so much better than store-bought, and it’s incredibly easy to make. Since cooler months are here, I decided to haul out my Bayou Classic burner along with my Bayou Classic stockpot, which has an insert that makes it super simple to remove all the ‘stuff’ that goes into making great homemade chicken stock.

Homemade Chicken Stock

Save Your Trimmings

You can actually make stock for free, or close to free. Just keep the vegetable and chicken trimmings you accumulate thru the year in a bag or container in the freezer. Things like onion and carrot ends, less-than-ripe celery, and the tips off chicken wings make for great stock. They don’t have to be pretty. They’re going to cook all day and flavor the stock, and in the end, when they’ve served their purpose, they’ll be discarded.

I made a lot of chicken wings. When I trim them I end up with the tips that I don’t cook. And sometimes little trimmings. I save them for making stock, too.

Sadly, our cats do not like the chicken after the stock is made. Most of the flavor is gone from the meat since it’s in the liquid itself, so I can’t really blame them. But you can save it if you like.

Zulay Kitchen Silicone Utensil Rest - BPA-Free, Durable Spoon Rest with Drip Pad - Heat-Resistant Spoon Rest for Stove Top - Spoon Rest for Kitchen Counter - Kitchen Gadgets & Kitchen Utensils Holder
Zulay Kitchen Silicone Utensil Rest – BPA-Free, Durable Spoon Rest with Drip Pad – Heat-Resistant Spoon Rest for Stove Top – Spoon Rest for Kitchen Counter – Kitchen Gadgets & Kitchen Utensils Holder

I do not recommend adding salt to the stock as you make it. Save the salt for when you use the finished stock in recipes at a later time.

Also try my slow cooker chicken stock.

Homemade Chicken Stock
Print Pin
5 from 1 vote

Homemade Chicken Stock

You can actually make stock for free, or close to free. Just keep the vegetable and chicken trimmings you accumulate thru the year in a bag or container in the freezer.
Course Stock
Cuisine American
Keyword broth, chicken, homemade, stock
Prep Time 10 minutes
Cook Time 18 hours
Total Time 18 hours 10 minutes
Servings 4 quarts
Calories 407kcal
Author Mike

Ingredients

  • Note: The following will fit into a 12-quart stock pot. You can double or triple the recipe for a larger stockpot.
  • 3-4 pounds chicken cut into pieces, rinsed (Note: I also save the tips when I make chicken wings. Freeze them and throw them into the pot when making stock)
  • 2 large onions skin on, quartered
  • 2 large carrots unpeeled, rinsed
  • 2 large celery ribs halved, rinsed
  • 12 peppercorns
  • 1 head garlic skin on, broken into cloves
  • water

Instructions

  • Place all ingredients into a stockpot.
  • Add enough water to cover and bring to a boil.
  • Reduce heat to simmer and let simmer for 5-6 hours.
  • Scrape any fat off the top of the liquid.
  • Let pot cool for 2-3 hours then place in fridge overnight.
  • The following day, return pot to stove and heat until just warm. Scrape any fat that is present if desired.
  • Strain liquid and freeze.

Nutrition

Calories: 407kcal | Carbohydrates: 13g | Protein: 32g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 145mg | Potassium: 571mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6256IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 2mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools
Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools
Ozeri Pronto Digital Multifunction Kitchen and Food Scale
Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Black Pepper Bacon

After my first time making homemade bacon (a very successful first time, I must say), I decided I’d up my game and try different flavors beyond maple. The maple bacon was a little sweet, as you’d expect, so this time I went a more savory route by making this black pepper bacon. The end result was absolutely fantastic. My goodness, what great bacon. A great pepper flavor, but not overwhelming. Not only great for breakfast, but this bacon easily made for the best BLT sandwich I’ve ever had.

A Good Butcher Makes For Good Bacon

Some of the credit for the success of this black pepper bacon goes to my butcher, Moody’s Butcher shop. The folks at Moody’s got me the most fantastic pork sides ever. They were absolutely perfect for making bacon. I mean, look at that slab. That’s just gorgeous bacon!

Black Pepper Bacon

It’s Easier Than You Think

Making bacon at home is actually really easy, much easier than I had ever expected. I love making it and eating it. And don’t worry about slicing it, just get your knife really sharp (I sharpened my Wusthof knives with the sharpener below) and you can cut bacon thick or thin, like it’s butter!

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

Also try making my Sriracha bacon and my chipotle bacon.

Black Pepper Bacon
Print Pin
5 from 1 vote

Black Pepper Bacon

Making bacon at home is really easy, much easier than I ever expected. I love making it and eating it. And don’t worry about slicing it, just get your knife really sharp and you can cut bacon thick or thin, like it’s butter!
Course Side
Cuisine American
Keyword bacon, homemade
Prep Time 7 days
Cook Time 2 hours
Total Time 7 days 2 hours
Servings 2 pounds
Calories 3967kcal
Author From Bacon Today

Ingredients

Instructions

  • Rinse the pork belly and pat dry. Place into a large resealable container or baggie.
  • Combine the remaining ingredients and rub over all sides of the pork.
  • Seal container and place in fridge for 7-10 days.
  • Rinse the belly well to remove any remaining cure. If you want you can sprinkle it with additional freshly ground black pepper.
  • To smoke, fire up your smoker for cooking at 225 F. Use whatever wood your prefer. I used apple.
  • Smoke the bacon for 1 1/2 – 2 hours or until the internal temperature reaches 150 F.
  • Store smoked bacon in a plastic bag or container in the fridge for up to 2 weeks.
  • Remove belly from smoker and let cool slightly before placing in the fridge for an hour.
  • Slice bacon as desired. Bake, pan fry, or use however you wish!

Notes

Bacon can be frozen for later use. Just store in an airtight container.

Nutrition

Calories: 3967kcal | Carbohydrates: 114g | Protein: 65g | Fat: 361g | Saturated Fat: 132g | Cholesterol: 490mg | Sodium: 14398mg | Potassium: 1518mg | Fiber: 2g | Sugar: 107g | Vitamin A: 112IU | Vitamin C: 2mg | Calcium: 171mg | Iron: 5mg

Nutritional values are approximate.

D.Q. Curing Salts - Pink Salt - 1 bag, 1 lb
D.Q. Curing Salts – Pink Salt – 1 bag, 1 lb
Chef’sChoice 1520 Professional Electric Knife Sharpener for 20- and 15-Degree Straight-Edge and Serrated Knives, 3 Stage, White
Chef’sChoice 1520 Professional Electric Knife Sharpener for 20- and 15-Degree Straight-Edge and Serrated Knives, 3 Stage, White
Jolly Green Products Ekogrips Premium Heat-Resistant BBQ Gloves for Cooking and Meat Handling, Kitchen Oven Gloves, Fireplace Accessory, Campfire Gloves, BBQ Mitt, Dishwashing Gloves (Orange, L/XL)
Jolly Green Products Ekogrips Premium Heat-Resistant BBQ Gloves for Cooking and Meat Handling, Kitchen Oven Gloves, Fireplace Accessory, Campfire Gloves, BBQ Mitt, Dishwashing Gloves (Orange, L/XL)

Sriracha Bacon

I’ve been really enjoying making bacon at home. It has turned out to be much easier than I ever imagined, and definitely tastier than I ever dreamed. Although the process takes over a week, it’s so easy you won’t even notice it. I started by making applewood maple bacon, and have since expanded my bacon horizons, including making this great Sriracha bacon.

Sriracha Bacon

Just The Right Amount Of Spiciness

This bacon isn’t overly spicy, so don’t fear the Sriracha. Sriracha has such a great flavor, and it really isn’t overwhelmingly hot (well, to me at least). The bacon definitely has Sriracha flavor, and color. Add more Sriracha to the recipe if you want it spicier, but I felt the amount I used was just perfect for us.

Sriracha bacon is absolutely fantastic. Not only on burgers, but also on BLT sandwiches. Or for breakfast. Heck, just grab a piece and eat it as a snack.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for this bacon.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

Also try my black pepper bacon and my chipotle bacon.

Sriracha Bacon
Print Pin
5 from 1 vote

Sriracha Bacon

This bacon isn’t overly spicy, so don’t fear the Sriracha. Sriracha has such a great flavor, and it really isn’t overwhelmingly hot (well, to me at least). The bacon definitely has Sriracha flavor, and color.
Course Side
Cuisine American
Keyword bacon, homemade, spicy
Prep Time 7 days
Cook Time 2 hours
Total Time 7 days 2 hours
Servings 1 pound
Calories 4723kcal
Author Based on a recipe from Amazing Ribs

Ingredients

Instructions

  • Put the belly into a large resealable bag.
  • Whisk together the remaining ingredients in a medium bowl. Add to the baggie.
  • Seal the bag, trying to remove as much air as possible. Place in to a deep flat pan (in case the bag leaks) in the fridge for 7 days, flipping over twice a day.
  • The day you are ready to smoke, fire up your smoker for 225 F cooking over a light wood such as apple.
  • Remove belly from the bag and rinse well with cold water.
  • Place belly onto smoker and smoke for 1 1/2-2 hours or until the meat reaches 150 F.
  • Remove belly from smoker and let cool slightly before placing in the fridge for an hour.
  • Slice bacon as desired. Bake, pan fry, or use however you wish!
  • Store smoked bacon in a plastic bag or container in the fridge for up to 2 weeks.

Notes

Scale the recipe for your pork belly. The recipe is for a 2 pound belly.

Nutrition

Calories: 4723kcal | Carbohydrates: 5g | Protein: 86g | Fat: 481g | Saturated Fat: 175g | Cholesterol: 653mg | Sodium: 9329mg | Potassium: 1872mg | Fiber: 2g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 61mg | Calcium: 82mg | Iron: 6mg

Nutritional values are approximate.

D.Q. Curing Salts - Pink Salt - 1 bag, 1 lb
D.Q. Curing Salts – Pink Salt – 1 bag, 1 lb
Chef’sChoice 1520 Professional Electric Knife Sharpener for 20- and 15-Degree Straight-Edge and Serrated Knives, 3 Stage, White
Chef’sChoice 1520 Professional Electric Knife Sharpener for 20- and 15-Degree Straight-Edge and Serrated Knives, 3 Stage, White
Jolly Green Products Ekogrips Premium Heat-Resistant BBQ Gloves for Cooking and Meat Handling, Kitchen Oven Gloves, Fireplace Accessory, Campfire Gloves, BBQ Mitt, Dishwashing Gloves (Orange, L/XL)
Jolly Green Products Ekogrips Premium Heat-Resistant BBQ Gloves for Cooking and Meat Handling, Kitchen Oven Gloves, Fireplace Accessory, Campfire Gloves, BBQ Mitt, Dishwashing Gloves (Orange, L/XL)