Breakfast meat

[perc-o-prince]

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

 

[appnut]

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. 

 

[xraytech]

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

 

[mrb627]

Yum

Links
Bacon
Patties

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

Malcolm

 

[perc-o-prince]

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

 

[appnut]

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!!!

 

[joeekaitis]

 

 

 

Don't overlook Bratwurst, especially with banana pancakes.

 

Darn.  Drooling on the keys again.

 

[rapunzel]

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.

 

[perc-o-prince]

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

 

[xraytech]

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.

 

[golittlesport]

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

 

[58limited]

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.

 

[rapunzel]

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.

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[firedome]

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.

 

[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!

 

[yogitunes]

"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!

 

[perc-o-prince]

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

 

[yogitunes]

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?)

 

[polkanut]

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