I have this thing for sausage…I like it. But I only like certain kinds fixed certain ways. Is that as clear as mud? Some sausage is just…bad – really bad. Like, full of gristles and nastiness bad. YUCK! Then some sausage is so good it makes you wanna slap your mama. That’s the kind of sausage I’m after.
My favorite sausage of all time is my mama’s home-canned sausage. You fry that stuff up and scramble some eggs. SHEWEE!!! It’s some good eatin’. We like to buy a hog from someone local and get it processed – better than the stuff from the store – although I’m not above the stuff from the store. Recently I found some “natural” sausage at Ingles and we like it very well.
My uncle Bob is going to raise a hog for me this summer – so this fall I’ll be eating good. I slobber just thinking about it.
This week in Cooking Through Stacy’s Stash we’re tackling another one of my Taste of Home recipe magazines: Comfort Food Diet. This particular one is from 2010.
Why do I love this cookbook? Same reason I love all Taste of Home cookbooks – they have lots of pictures. I like seeing pictures of food when I’m trying to decide what to cook. Plus, it gives me inspiration when taking photos…but as you can tell from my photography, it’s just inspiration in my head.
Why do I hate this cookbook? Diet. The first three letters of diet are DIE. I hate diets. I lived too much of my life worrying about that type of stuff. I prefer to live an eating LIFESTYLE. Diets are meant to be broken. A lifestyle is something you embrace and live daily – with no regrets or wishes of something else to eat. I think diets are stupid.
I use the recipes in this book as ideas. Like the recipe I chose this week: Turkey Sausage Patties. I have a love/hate relationship with ground turkey. Sometimes I like it. Sometimes I hate it. I definitely hate turkey sausage. I love turkey bacon. Turkey sausage is gross to me – I hate mixing it up and I hate smelling it cooking. It’s like a sausage imposter.
So, I took this recipe and fixed it so that you could use any type of ground meat. I added some spices and took a few others away based on what I had on hand. Of course, I used venison for this recipe but you can use whatever you like…even turkey if you want to – just don’t make me smell it.
Two spices this recipe really need are allspice and sage. I love sage. Most of you might not keep it in your pantry, but that’s sad…go buy some. It’s so good – it smells divine and you really can’t make sausage without it.
The original recipe called for fennel. I don’t keep fennel. So, I used what I had and was quite pleased with the result. I think you will be too.
Just mix everything together and fry it up like regular sausage. You could make patties and freeze them, thawing out a few at a time for a quick breakfast. Or, you could just fry them all up at once and freeze them once they’re cooked. Or, you could just fry them all and eat them in one sitting. I won’t tell.
Verdict? These were very good. I will definitely be making them again. They just scream for a biscuit and egg – if I was going to make breakfast sandwiches with them, I would make them larger and flatter…like a burger. A big ole sausage burger. I’m slapping my chops over here, y’all.
And here’s an extra Stacy tip for ya. When I’m doing frying sausage (or bacon), I keep the fat in the skillet and fry my eggs. Holy cow. If you’ve never had sausage fried eggs, it’s a sad world you live in. They’re scrumptious! PS – if there is extra fat left after that, I pour it in a dish and sock it in the fridge to fry eggs all week. You want to come live here, don’t you?
Homemade Sausage Patties
- 1 pound ground meat (venison, turkey, chicken, beef, or pork)
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon allspice
- Dash cayenne pepper
- Dash Cajun seasoning
- Mix all together.
- Refrigerate for 30 minutes (or not, because I’m in a hurry for my sausage).
- Form into patties and fry like sausage.
- Keep grease for frying eggs. YUMMY!
Yield: 5 servings