Thread Number: 36941
Breakfast meat
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Post# 549480   10/15/2011 at 08:54 (4,548 days old) by perc-o-prince (Southboro, Mass)        

Ham, bacon, sausage, steak, (scrapple?)... what do you prefer? I didn't include hash as it's the potatoes and meat all-in-one.

My fave for just meat has always been sausage. Ham fresh off the bone after, say, Easter dinner is good too, but sausage rules. I've been tinkering with brekfast sausage recipes, and I think I've finally tweaked it. I like a lot of flavor in mine, but nothing too complex. Some use 3-4 different herbs like marjoram, thyme, rosemary... I let the sage stand alone. Also keep in mind that I tend to go lightly with salt. Give it a try!

3# ground pork - no more than 80% lean (70-75% preferred)
2 1/2t salt
1 1/2t ground pepper
2 1/2t rubbed sage
1 1/2T brown sugar
1/2t ground nutmeg
1/2t red pepper flakes

Put everything but the pork in a bowl and mix well. Add the pork and mix very well. Form into patties about 3oz each and freeze on a sheet pan before vac sealing for the freezer, or leave in bulk, perhaps separating into 3- 1# globs (many recipes using bulk sausage call for a pound).

Fry on medium heat from frozen, or medium-high if defrosted until firm and cooked through (no pink- about 5 minutes a side if defrosted). Overcooking will dry it out unless you used ground pork with more than 25% fat.

Enjoy!!

Chuck





Post# 549499 , Reply# 1   10/15/2011 at 09:41 (4,548 days old) by appnut (TX)        

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Yum chuck!!!  I'll have to see if this ends up being less expensive than buying alreay made bulk sausage.  I"m like you, I prefer sausage over bacon or ham for breakfast. 


Post# 549502 , Reply# 2   10/15/2011 at 09:47 (4,548 days old) by xraytech (Rural southwest Pennsylvania )        

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Well, my breakfast meat of choice is Ham, I like it as a breakfast sandwich or fried and served with a side of fried potatoes.

My second favorite meat is sausage, but it must be a sausage pattie that is rather thin, no links or thick patties for me. My sausage of choice comes to me via the Fredricktown Butcher Shop, it is a Hungarian garlic sausage that when fried up goes great with fried potatoes and italian toast, and it also makes a great sausage gravy. I am also partial to sage sausage, I dont care for the other flavors


Post# 549506 , Reply# 3   10/15/2011 at 09:56 (4,548 days old) by mrb627 (Buford, GA)        
Yum

mrb627's profile picture
Links
Bacon
Patties

In that order. Usually only when I have a breakfast for dinner meal though.

Malcolm


Post# 549523 , Reply# 4   10/15/2011 at 11:24 (4,548 days old) by perc-o-prince (Southboro, Mass)        

When out, I always ask if it's 'real' or brown and serve. Some waitstaff don't know the difference! Had one waitress say, without skipping a beat, that it wasn't b&s. Guess what I got?


Hey Bob- if you already have the other stuff in the house, it's just the cost of the ground pork. Most supermarkets will take a cut you pick out (you know- the rib-end roast or shoulder that's on sale for $1 - $1.50 a pound) and grind it for you. You get the bone back and can throw it in a pot of sauce! I bought the regular ground pork and it was $2.49. Sometimes it's on sale for $1.99. Next time the various cuts are on sale I'll be having them grind it for me. and I'll freeze it until I'm ready to use it. Plus, no sulfites or other preservatives (or larger-than-needed amounts of fat/salt)!

Chuck



Post# 549583 , Reply# 5   10/15/2011 at 16:30 (4,547 days old) by appnut (TX)        

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chuck, I think I am supposed to make this.  I jsut returned from the store.  I usually get those pre-cooked, froen in a bag patties and nuke/reheat them and make me a breakfast sammich.  I was going to compare the price/pound.  Well sir, I couldn't find my sausage patties anywhere.  So I eneded up buy .04 lb. shy of 3 pounds of ground pork and it was $1.99 pound.  I do not know what the fat % is though, wasn't labeled.  so looks like I'll be making this.  Not sure if I'll pan fry or roast/bake a big batch in the oven and then freeze. Just for grins, I might substitute some smoked paprika for the red pepper flakes and see about the taste.  Thanks Lawrence, I love that stuff!!!


Post# 549587 , Reply# 6   10/15/2011 at 16:46 (4,547 days old) by joeekaitis (Rialto, California, USA)        

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Don't overlook Bratwurst, especially with banana pancakes.

 

Darn.  Drooling on the keys again.


Post# 549599 , Reply# 7   10/15/2011 at 18:08 (4,547 days old) by rapunzel (Sydney)        
Ham or bacon fried in maple syrup...

...served on toast with scrambled eggs, fried tomatoes and melted cheddar cheese. Now that's the way to start the day.

Post# 549773 , Reply# 8   10/16/2011 at 12:17 (4,547 days old) by perc-o-prince (Southboro, Mass)        

Sounds like it was meant to be, Bob! I only used about 2.9#, so close is good enough. I believe the ready-ground stuff is about 80%. If you check the nutrition label, you can guesstimate it. If a serving is 4oz and contains 28g of total fat, it's about 75% lean (28g = +/- 1oz).

Joe- never had a brat for breakfast! I'll have to put it on the list!

Olav- Rich likes maple syrup on his ham and bacon. Haven't tried frying in it. Do you basically fry the meat then add a bit of MS at the end? Closest I've come is taking some leftover Easter ham and putting it in the pan after swirling it in the juices in the bottom of the Tupperware (from the ham glaze!). My fave ham and a close second to sausage!

Chuck


Post# 549785 , Reply# 9   10/16/2011 at 12:38 (4,547 days old) by xraytech (Rural southwest Pennsylvania )        

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If you buy pre-ground pork and it happens to be very lean or if you end up grinding it yourself and use very lean cuts and you need to increase the fat content for sausage making all one needs to do is buy some suet from the butcher and grind it with the pork.


Post# 549793 , Reply# 10   10/16/2011 at 13:34 (4,547 days old) by golittlesport (California)        

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that reminds me how my mom used to fry ham in butter and brown sugar....yum!!!

Post# 549821 , Reply# 11   10/16/2011 at 15:44 (4,546 days old) by 58limited (Port Arthur, Texas)        

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Basically, I like anything with pork fat in it with breakfast!

 

 

Chuck, To answer your question to Olav,  I drizzle the maple syrup over the bacon when I first put the raw bacon into the skillet. Fry the bacon until done, the syrup caramelizes and tastes wonderful. It can get a little smokey while cooking, though.


Post# 549855 , Reply# 12   10/16/2011 at 18:30 (4,546 days old) by rapunzel (Sydney)        
Yep, that's how I do it too!

"I drizzle the maple syrup over the bacon when I first put the raw bacon into the skillet. Fry the bacon until done, the syrup caramelizes and tastes wonderful."

I don't drizzle, I dowse the meat before it goes into the pan. I love maple syrup. I have it in my coffee and tea, drizzle it over my corn bread and pancakes; yum!

I also don't just use cheddar cheese. Camembert, morzarella, jarlesberg or swiss will do as well.

Sometimes I make a toad in a hole and cover that with the ham/bacon, tomatoes, cheese and ketchup. Occasionally I will add bred and butter pickles.

For those who don't know what 'toad in a hole' is, see below.



Post# 550422 , Reply# 13   10/19/2011 at 11:29 (4,544 days old) by firedome (Binghamton NY & Lake Champlain VT)        

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I love 'em all, but bein' from Baltimore: SCRAPPLE!! Gotta be RAPA brand (Ralph And Paul Adams) from Delaware... I get it shipped in dry ice to NY (see the RAPA website for instructions). All 3 grown kids like it best for breakfast too! Sliced 1/4" thin, fried crispy brown outside in a cast iron pan, served on English muffins with slabs of real butter, or as a side with waffles or French toast and VT Maple Syrup...add good black coffee... heaven!! The good thing is it's about 1/3 corn-meal, so ther's some fiber, and less fat actually than pork sausage and bacon. A regional favorite.

Post# 550431 , Reply# 14   10/19/2011 at 12:02 (4,544 days old) by randycmaynard ()        
Bacon is my meat of choice for breakfast..........

Though I do like hame and sausage too but bacon has been my favorite for as long as I can remember. What I really like made with sausage is gravy - sausage gravy over piping hot cat-head biscuits that have been cut in half and add to that 2-3 (or more) slices of crispy thick slice applewood bacon with scrambled eggs or eggs over medium and a glass of milk and I'm in breakfast heaven!

Post# 550433 , Reply# 15   10/19/2011 at 12:15 (4,544 days old) by yogitunes (New Jersey)        

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"Sausage"......

I love to get it ground up.....fried in the pan with peppers and onions, usualy just salt and pepper.....then add scrambled eggs and stir until mixed and fluffy, top with cheddar cheese until melted, and served over croisants/biscuits as a sandwich.....

getting hungry just thinking about it!



Post# 550506 , Reply# 16   10/19/2011 at 16:54 (4,543 days old) by perc-o-prince (Southboro, Mass)        
Hey Martin,

Saw you replied and called to Rich, "Hey, have a look... Yogi replied to the sausage thread." After seeing your reply, it occurred to me that this isn't the ATTT or DL forum!!! Imagine my surprize!!! :-)

Randy- sausage gravy made w/buttermilk, pepper, and an extra dash of nutmeg. Yum! It's the same gravy I make for chicken-fried steak, but w/o the sausage.

Olav- I grew up learning that dish as Polish French Toast which is what my parents' best friends (Polish) called it. When I came to New England, I heard it called Hollywood French Toast. Is that the same toad-in-a-hole that's referred to on the britcoms like Are You Being Served? Gotta try bacon your (and David's) way! Yum!!!

Chuck



Post# 550530 , Reply# 17   10/19/2011 at 18:07 (4,543 days old) by yogitunes (New Jersey)        

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Chuck

I think theres a compliment in there somewhere......lol

I was keeping it clean, and fighting the urge to respond, but I'm being good and not saying it here.....but you know what I was thinking, and thats all that mattered.....


(grinding my teeth....what are you guys doing to me?)


Post# 551244 , Reply# 18   10/22/2011 at 10:37 (4,541 days old) by polkanut (Wausau, WI )        

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My first choice is smoked ham right off the bone, peppered and fried, followed by Odom's Tennessee Pride bulk pork sausage, then bacon.


Post# 551273 , Reply# 19   10/22/2011 at 14:44 (4,540 days old) by perc-o-prince (Southboro, Mass)        
Yes, Yogi- a compliment for sure!!!

Hey Tim,

You are in the pork (and cheese) capital of the country, aren't you? Bound to get some good stuff there!

I've heard sausage like this can be made with other ground meats, but I don't know. I think turkey would need plenty of added fat, as would most cuts of venison I've experienced. Could be a way to use up some scraps after the butchering, though. Elk sausage? Bear sausage? Maybe those would be better suited for dinner.

Chuck


Post# 551283 , Reply# 20   10/22/2011 at 15:30 (4,540 days old) by StrongEnough78 (California)        

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Bacon all the way. I do like sausage and ham is a close second, but nothing compares to real bacon.

Post# 551302 , Reply# 21   10/22/2011 at 18:19 (4,540 days old) by kimball455 (Cape May, NJ)        
SCRAPPLE

kimball455's profile picture
Firedome has it right! Yes, that regional favorite, SCRAPPLE. Or, as a good friend always said:' Whole Hog Pate'. Cooked slowly in a cast iron pan, served crisp with maple syrup. YUM!!! Watch out for the places that deep fry it, that gives a different texture and taste.

Post# 551303 , Reply# 22   10/22/2011 at 18:32 (4,540 days old) by whirlcool (Just North Of Houston, Texas)        

I love scrapple as well. Whenever I was in PHL I always ordered it with breakfast. I have heard that we can find it here in the better grocery stores. Probably HEB Central Market would have it.

The Toad in the Hole my British grandmother used to make for me when I was little was sausages in a light bread. It was delicious! I've never seen it made with an egg in the middle before.


Post# 551358 , Reply# 23   10/23/2011 at 04:13 (4,540 days old) by chestermikeuk (Rainhill *Home of the RailwayTrials* Merseyside,UK)        
Always

chestermikeuk's profile picture
Bacon & Eggs from the local farm shop, do like a good rustic sausage, so will try the recipe, we dont usually see "Sausage patties" usually sausage in the Skins & Links...

"Toad In The Hole" is a traditional dish of Yorkshire Pudding batter with the cooked sausages places in, usually served with mashed potatoes & lashing of gravy!!


CLICK HERE TO GO TO chestermikeuk's LINK


Post# 551359 , Reply# 24   10/23/2011 at 04:17 (4,540 days old) by hoovermatic (UK)        
and don't forget to add a slice of Black Pudding to that

the best you can get

CLICK HERE TO GO TO hoovermatic's LINK


Post# 551360 , Reply# 25   10/23/2011 at 04:31 (4,540 days old) by chestermikeuk (Rainhill *Home of the RailwayTrials* Merseyside,UK)        
Oh Yes

chestermikeuk's profile picture
Morning Paul, its sunday what else!!!


Post# 551361 , Reply# 26   10/23/2011 at 05:06 (4,540 days old) by hoovermatic (UK)        
Salivates all over the laptop.....

Every morning is a good morning with that on a plate :-P



Post# 551385 , Reply# 27   10/23/2011 at 10:27 (4,540 days old) by perc-o-prince (Southboro, Mass)        
we dont usually see "Sausage patties" usually sausag

Hey Mike,

I used to do the stuffing for links, but they've gotten a little harder to find, very expensive for what they are (unless you buy the collagen ones that feel like parchment paper- blech!) and my stuffer broke! I'm sure we have one that fits on one of the many mixers et al we have here, but I've gone the lazy way with the patties! Nothing like getting the skins on the links all nice and brown/crispy, though!

That plate of yours looks grand! Now I'm thiking I might have to take the corned beef out of the freezer and throw it in the slow cooker for the rest of the day, have some for dinner, then make hash out of the rest!! I'll have to run it by Rich!

Chuck


Post# 551447 , Reply# 28   10/23/2011 at 18:21 (4,539 days old) by whirlcool (Just North Of Houston, Texas)        

That looks more like the toad in the hole I am used to seeing, however the bread completely encased the sausage so you couldn't see it from the outside. Maybe the British Toad In The Hole is sausage and the Australian Toad In The Hole is made with egg?

Post# 551450 , Reply# 29   10/23/2011 at 19:26 (4,539 days old) by westie2 ()        

The Australian Toad in the Hole us what my wifes family (and mine now) calls Gas House's. 


Post# 551513 , Reply# 30   10/24/2011 at 07:17 (4,539 days old) by polkanut (Wausau, WI )        
Chuck,

polkanut's profile picture

Yes, this is the nation's cheese capitol, and we're also noted for our ethnic sausages.  We have an excellent butcher shop in town (Zillman's Meats) that sells quite a variety of homemade smoked meats, as well as fresh cuts.  Their smoked ham is killer.  They will also custom process just about any game or fish for you too.  We usually get a whole deer and have them process it for us.  We have some roasts made, but the majority is ground into hamburger.  Beats any of the crap available in the grocery store!  I've included a link to their Facebook page, and they do ship certain items via UPS.



CLICK HERE TO GO TO polkanut's LINK

Post# 551517 , Reply# 31   10/24/2011 at 07:36 (4,539 days old) by polkanut (Wausau, WI )        

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Here is a link to a cheese factory south of Wausau, located in "downtown" Knowlton, WI.  Sorry, they don't do mail order cheese sales at this time.



CLICK HERE TO GO TO polkanut's LINK


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