We are currently under a winter storm warning that could bring 30 – 54 cm of snow in the next 12 hours. 30-54 cm!!!
I was so hoping to be able to finally dig out a little bit. The doors on goat/chicken shed were built way too low to the ground and it is a nightmare to get them open during the winter months – let along clean the pens, because the damn doors won’t open wide enough. Can you feel my frustration?
I just want the snow to melt so I can clean the goat pen out. (Insert whining.)
Let’s talk about something more interesting.
Like the fact that I shaved my legs the other day.
Look out world I’m like a whole new, less hairy woman!
I shave maybe 4 times a year. Who the heck has time to shave those babies anyways. It’s a good thing I attend a church that truly believes the statement “Come as you are to worship.”
No, they haven’t seen my hairy legs. Sheesh people. I meant that I am allowed to wear my blue jeans to church and no one bats an eye. We’re a very welcoming bunch. Heck Hubby has worn his rubber boots to church. Talk about classy. Now if I had to wear a skirt or dress that would be a totally different thing. Skirts and hairy legs just don’t quite go together.
I have no idea how we went from snow, to hairy legs, to church. That was quite the leap.
Perhaps we should get to the real point of this post, aka breakfast sausages. How snow, dirty goat pens, hairy legs, and church has anything to do with sausage patties is beyond me. This blog never ceases to amaze me, and you I’m sure.
Anyways, we have this handy dandy little breakfast sandwich maker. The thing is awesome. You put in your english muffin, your egg, any cooked meat you want, any leafy green you want and any cheese you want, close it all up and bobs your uncle in 5 minutes the egg is perfectly cooked and you have yourself a breakfast sandwich. We use it often. As in multiple times a day.
So naturally when I looked with dismay at the packages of pork butt chops, my least favourite chop, sitting in my freezer awaiting their culinary destiny I went straight to sausages. More specifically sausage patties that I can use in my handy dandy egg sandwich maker.
I love when things come together!
I took a package of chops and cut out the bone, some of the excess fat, and any bits that I didn’t want to eat (hello veins! yuck), and then cut the chops into chunks. I did leave a fair bit of fat, because without the fat the sausage patties would be a little dry. Fat = moisture and flavor.
Hello chunked pork butt chops. Welcome to the party.
I then ran them through my meat grinder. If you don’t have a meat grinder feel free to make these sausage patties with ground meat that you buy at the store or your local butcher. This was just a way for me to use up those pesky butt chops that haunted me. When you purchase a whole pig, you gotta find ways to use it. And since my brother has become a regular dinner attendee since purchasing the pig, my pork supply has gone down way faster than I originally anticipated. He makes fun of me for eating pork and potatoes every single night, but whenever he comes over he happens to do so right at dinner time. I don’t think that’s a coincidence. Point being I’m down to pretty much having only butt chops left, and one ham that I squirreled away. Don’t tell my brother.
But I digress.
Homemade Breakfast Sausage Patties
You Will Need
1 pound of ground pork (just not extra lean or else they’ll be too dry)
1 teaspoon of poultry spice
1/2 teaspoon of cayenne pepper (optional)
1 teaspoon seasoned salt
1 teaspoon garlic powder
1/4 teaspoon ground cloves
1/2 teaspoon ground black pepper
pinch of oregano
2 tablespoons maple syrup (go for the real stuff)
Add the spices to the ground meat. Pour in the maple syrup. Mix very well.
And be sure to sniff it, because holy smokes does it smell fabulous!
Let the meat mixture sit in the fridge for at least an hour to let the spices mingle.
Shape into patties and lay out on a parchment paper lined baking sheet. I made our patties relatively small so they would fit well on an english muffin. You can make them any size you want.
Pan fry for about 10 minutes (roughly 5 minutes per side) depending on thickness.
You can also put the cookie sheet in the freezer and freeze them individually and then store in a ziplock bag so you can just pull some out to fry as needed.
And that’s all there is to it. These smell wonderful when they are frying. It will be hard not to drool. True story.
Now if you’ll excuse me, I’ve got some shoveling to do around the coop doors, lest everyone get snowed in. 54 cm of snow seems unlikely, but heck my legs are shaved so anything could happen.