Tag Archives: Sausage

Sausage and Egg Muffins

Ah-mazing news, my friends.

When Fritz and I did our taxes for this year (okay, when Fritz did our taxes this year), we got a surprisingly large refund. 

That would be money coming in that we didn’t budget for–a surplus!

Considering gas prices, it’d probably be wise to set it aside.  However, that’s no fun, and Fritz suggested that we make a large purchase.

A fun large purchase:

A camera!!

I’ve been lusting after digital SLRs since I started blogging, and I’ve felt rather limited in my blogging abilities by our point-and-shoot digital camera.  I think I’ve pretty much exploited it’s abilities to the max.  My beautiful sisters and some equally gorgeous girlfriends that are into photography all have DSLRs that take the most perfect, focused, striking photographs with a real-live depth of field, and other cool photography things that I know absolutely nothing about.

So in the name of surplus, and hobbies, and learning how to navigate the manual world of grown-up photography, I’ve been exploring the world of Nikon and Canon and all their lesser-known counterparts.

And I need your help.

But before we talk about that, let’s talk about sausage, eggs, and muffins.  Better yet, all three of those rolled into one quick-‘n’-easy breakfast. 

I borrowed this recipe from one of those lovely girls I was talking about earlier, Cait, and while in between drooling over those lovely DSLR photos I was also talking about, I managed to put together this recipe.  It’s almost exactly the same as hers, with a few modifications.

Sausage and Egg Muffins (Cait’s post here)

Preheat the oven to 350 degrees.  Cook the sausage fully (if you bought sausage links, just pull off the casings and use it as ground sausage) over medium heat.  If you used my recipe for chicken breakfast sausage, here’s the instructions.

Crack the eggs into a medium-sized bowl and add the diced onion, peppers, and sausage.  Whisk until light and fluffy.  Add salt and pepper now if you like, or later so you can taste it and see how much you want.

 

Spray a mini-muffin pan (or a large muffin pan–or both!) with canola oil.  Fill the muffin cups to the top with the egg mixture.

Bake on the middle rack of the oven, about ten minutes for the mini-muffins, and 15-20 for the regular sized ones.  Check every few minutes, because there is nothing worse than dry eggs.

I mean, there are a few things that may rank a little worse than dry eggs, but not much.  I really don’t like ’em.

Between the veggies and the sausage, though, these turned out to be nicely moist eggs.  Muchly preferred by yours truly.

Not to mention fun to stack in pyramid shapes before eating!

Besides being cute as a button, I love that these eggs are highly transportable.  The mini ones were my favorite, but that might just be because I can’t resist anything that is a diminutive version of something else.  That especially includes muffins.

 

Also, as a side note, I thought you might like to know that I almost accidentally submitted this post with the blog title “Sausage and Eff Muggins“.

Kinda has a nice ring to it.

But wait!  Before you go, what kind of camera or lenses do you or your friends and family use?  Do you love it?  Hate it?  Canon?  Nikon?

Help!

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Filed under Breakfast

Chicken Breakfast Sausage

Guten Morgen!

My next door neighbor growing up was an older German lady, and she taught me and my sisters simple phrases that we could impress our friends and family with when we went over to her house.  I don’t remember much, since I was young, but I do remember how her house was hung all over with heavy braided ropes of garlic and she was always cooking.  And to my six year-old self, it smelled weird.

Now I’d probably be there all the time, eating authentic German meals and trying to beg any recipes out of her that I could.  And I’d like to think that my nose has grown more sophisticated–what smelled weird would now smell absolutely delicious.

Anyway, this post has nothing to do with Deutschland.  Just a nice memory I thought I’d share.

This morning I woke up early (which is now weirdly normal for this previously late sleeper) and thought to myself, “I would like…some sausage.”  Not something I usually think upon opening my eyes at 7:00 in the morning–but with some free time and a meat grinder available, my next thought was “why not?”.  So this chicken breakfast sausage came to be.

Chicken Breakfast Sausage (original recipe here)

  • 1 lb ground chicken (I used one pound of chicken breast, still slightly frozen, to grind)
  • 1 t ground dried sage
  • 1/2 t ground dried thyme
  • 1/4 t ground cayenne pepper
  • 1/4 t allspice
  • 1/4 t ground black pepper
  • 1/2 t salt
  • 1/4-1/2 t dried garlic (or one garlic clove, minced)
  • 1/2 T maple syrup
  • 2 T olive oil

First, grind the meat–if you have that option.  One nice thing about grinding your own meat is that you know exactly what’s in it.  You can buy ground chicken at the grocery store, but you have no idea how much skin or fat is in it.  Another reason to grind meat is the price–I bought frozen chicken breasts at $1.88/lb, which costs less than buying ground chicken.  Lastly, it’s not as inconvenient as you think–it’s quicker than running out to the store, and it’s best to grind meat that is cold or partially frozen, so having to defrost the meat first before you grind it is not a big deal–just go halfway!

But if all that doesn’t convince you, then it’s okay to just buy already ground meat at the store.  I’ll still like you.

Grind the meat according to the instructions of your meat grinder (mine’s a KitchenAid attachment, thanks to Mom and Dad).

Put it in a small bowl and add all the spices, syrup, and oil.  Mix, but don’t go too hard or your ground meat will turn into mush.  Just combine everything evenly.

Depending on what you are using it for, you can form the meat into patties or just use it as is.  I was making a recipe (you’ll see it later) that calls for only 1/2 lb of sausage, so I shaped the remainder into patties on wax paper, wrapped it in a big ziploc, and froze it for later. 

I’m really into the freezing extra for later thing right now–it’s so exciting later in the week when you remember you have it and all you have to do is defrost.  It doesn’t take any more time or effort to make extra in the first place, but it does make life so much easier when it’s time for dinner and you don’t feel like cooking.

To cook the sausage, spray a little oil into the pan first, either canola or olive oil.  The sausage itself is so low-fat that you need a little extra to keep it from sticking (this is more true for the patties than for the ground sausage).  For patties, cook over medium-high heat for a few minutes on either side, and try to only flip it once to prevent breaking.  For the ground sausage, just cook until the pink is gone.

We were so thrilled with this recipe.  Sometimes the “at-home” and healthy version doesn’t satisfy food cravings, but this really tasted just like a savory chicken breakfast sausage you’d buy at the store.  Perfect for having with eggs, and I’m looking forward to grinding up a giant batch and taking it camping with us this summer.

Plus, do-it-yourself food is so satisfying!  Why buy it when you can make it at home just as easily?

Here’s a little preview of what I used the sausage for:

Henry has been using the cloud cover today to do some serious bird scouting.  He hasn’t left his post in over an hour, and he hasn’t become any less diligent–he does this adorable mumbly mew in the back of his throat when he gets excited a bird is coming near his window.  Quite entertaining.

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Crockpot Madness: Sausage and Cabbage

I’ll be totally honest.  I made this a while ago.  Possibly even a month ago.  I just totally forgot to blog about it!

I’m glad I stumbled upon the pictures today, though, because this recipe was two of my favorite things:

  1. Delicious; and
  2. Really, really, really, really easy.

So here’s to that!  I’m on vacation this week anyway, so between reading, watching LOST season six (!), and going to the gym, I thought it’d be a good time to go through all of my old pictures and see if there’s anything I need to catch up on in there (and apparently there was).  So enjoy this, and for all of you who aren’t on vacation–I’m sorry, but here’s an easy dinner for you.

Crockpot Sausage and Cabbage (adapted from this recipe)

  • 4 medium red potatoes, scrubbed and chopped
  • 1 onion, sliced
  • 1/2 head of cabbage, roughly sliced
  • 1 T butter, melted
  • 5-8 links sausage (I used sweet Italian)
  • 1/2 C apple juice (I like the cloudy kind, myself)
  • 2 t cider vinegar
  • 1/2 t salt
  • 1/4 t pepper
  • 1/2 t dried thyme

Now here’s the best part: throw it all in the crockpot and cook on low for 6-8 hours.  So easy!  I did it in this order:  butter, potatoes, pepper, cabbage, onion, salt and thyme, sausage, apple juice, and vinegar–but I really don’t think it matters.  Your crockpot will be really full at first, but the cabbage cooks down quickly.

How easy was that?

 The taste was a little reminiscent to me of the famed Hungarian stuffed cabbage, but obviously without the tang of sauerkraut or tomato juice–but I think you could easily toss both or perhaps just the tomato juice into the recipe for this if you are craving an easy way to get your cabbage fix.

If I’m not the only person in the world who needs to get their cabbage fix, that is.

Fritz was a huge fan of this, because the man loves anything that gets cooked in a big pot and yields large servings of “manfood”.  However, I am quickly discovering that aside from mustard there isn’t much food that he is not a big fan of.  Seems to me like he really is the perfect husband for a food blogger.

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Crock Pot It: Spanish Rice and Sausage

Today was just one of those good days.  I slept in ’til 8:00, had one class, then babysat for the night.  Since the weather outside has turned chilly again, I bundled up the little munchkin and we took a two-mile ocean-side walk.  Seriously. The family lives near the shore, and there’s a street that runs parallel to it.  The road is swallowed by trees and it was windy, so there were piles of orange and red leaves drifting around to Charlie’s endless satisfaction.  And this beautiful day was allowed to happen so easily because of our second car.

I love that thing.

So anyway, last night I decided to break out an old friend of Fritz’s: 

We never ate slow-cooker meals when I was a kid (mom only recently discovered that particular joy), so I don’t often think to use it.  But Fritz loves it when I do, because he knows it will result in a rice-and-meat-saucy-one-bowl kind of meal, which is his ultimate favorite…mostly likely due to its portability and convenience for the next day’s lunch.  Not to mention it’s really easy to use and there’s only one pot to clean after.  Bingo!

Spanish Rice and Sausage (adapted from this recipe)

  •  1 lb sausage (we used sweet italian)
  • 1 can diced tomatoes
  • 2 1/2 C water
  • 1 C brown rice
  • 1/2 C wild rice
  • 1 small onion, diced
  • 1 t red pepper flakes
  • 2 t ground cumin
  • 1 clove garlic, minced
  • 2 t chili powder
  • salt and pepper to taste

This is the best part: spray the pot with canola oil or olive oil, add all the ingredients, and cook on low for four to five hours. 

 

Serve immediately.
 

Yum!  And because I’m just that nice, I’ll give you something else yummy to look at:

Tomorrow we are going to a PT-school Halloween party extravaganza, and I think that I might attempt to make scary cake pops to bring while we figure out our costumes.  I also found a recipe for some healthy ginger bars that I want to bake sometime this weekend.  Have a great night!

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