by Texas Homesteader ~
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Occasionally we need breakfast sausage. But not really that often. In the limited event that we need it, we usually buy it.
I’m always amazed at how expensive this little pound of breakfast sausage costs! Especially since we have plenty of ground pork in the freezer.
So I sat down to season our ground pork with homemade breakfast sausage. I chose what I thought was the simplest breakfast sausage and seasoning mix.
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Jump to the recipe
Plenty of ground pork in our freezer
They know RancherMan is an accomplished hunter. We always have (aaaaaaalways) pork in our freezer. Pork is the main protein we enjoy here at Homestead, whether it’s roasts, chops or grilled steaks.
We sometimes process the smaller pigs ourselves, but the larger ones are sent to a wild game processor. That way we can make better use of the meat and they provide us with the standard roasts, steaks, chops and either regular or chilli ground beef.
It is also an option for additional costs to the processor, adding seasoning or turning the meat into smoked sausage and the like. As a rule, however, we only opt for the standard processing with no additional flavors and no additional costs.
Our breakfast sausage needs
I suppose the actually cooked breakfast meat patties would be a use for the sausage. But we don’t usually use it for this purpose. However, there are a few different recipes that call for breakfast sausage that are very popular in our household.
One is that All-in-one breakfast I do that with scrambled eggs, sausage (or ham) and cheese.
I usually mix these up and make about 6 large “breakfast muffins” at a time because this will fit mine * *Silicone jumbo size muffin cups. Just one of those bad guys from the breakfast muffin is enough to fill us up.
RancherMan & I could enjoy it as “breakfast for dinner” one evening. And then I freeze the others for quick meals later. You know I’m a huge fan of Cook once, cook twice.
Quick take away breakfast option
I suppose you could make this all-in-one breakfast in standard size muffin cups instead of jumbo cups. That way, you’d have them available for the kids to have a convenient hot breakfast before they go to school.
And tuck the smaller ones between fluffy layers of Buttermilk Cookies would be delicious too.
Breakfast sausage portion in grilled burgers
Another mandatory breakfast sausage need is for RancherMan to grill burgers. For his grilled burgers, he mixes half ground beef with half breakfast sausage.
They are juicy and tasty. The breakfast sausage also offers the burgers a nice depth of flavor.
All-in-one breakfast and grilled burgers are the main times we need breakfast sausage. So when we prepare one of these dishes, we just go to the store and buy a package of the commercial stuff. But like I said – it’s just seasoned ground pork! Why is it so expensive?
Simplest breakfast sausage spice mix
So I had to search for different spice mixes online. But a lot of them called for spices that I don’t normally use.
It defeats the purpose for me of buying a small bottle of spice that I may never use until it gets old.
So I started experimenting with the standard seasonings that I have. I mixed it in this ground pork and cooked it in mine * *Solar oven in preparation for my breakfast muffins. (because DANG is too hot to cook inside!)
Then I gave RancherMan a small piece of the cooked breakfast sausage. He’s always my kitchen guinea pig – LOL. He was super excited and said I did it!
So if, like us, you want to season regular ground pork into breakfast sausage, here are the simple condiments I used for a pound of ground pork:
Homemade Breakfast Sausage Seasoning Mix (per 1 pound of ground pork)
This is the simplest spice mix you can use to make your own breakfast sausage from a pound of ground pork. There are no fancy spice specialties here – just some of the basics. #TexasHomesteader (Per 1 pound of ground pork)
grated dried sage
crushed red pepper
Salt & pepper to taste
(I use 1/2 tsp each)
Mix all of the ingredients into a pound of ground pork. Cover and refrigerate overnight for best results.
I like to mix it up the day before when I know I’ll be using it soon. In this way, all spices can marry wonderfully overnight. The flavors are all mixed up when it’s time to cook the sausage the next day.
But to be honest, I messed that up right before I started cooking my sausage. While I still prefer to plan ahead and mix a little more the night before, it’s still fine that way.
~ TxH ~
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