Tag Archives: Pork

Homemade Breakfast Sausage


Have you ever made your own sausage?

I consider sausage to be one of those real comfort foods—perfect for fall. But I also prefer to get my purchase my meat from quality sources (grass-fed, preferably local). This creates a problem in our area if we have a hankerin’ for some sausage, since once cannot and will not find pastured pork, turkey, chicken, or any other variety of sausage within a one-hour radius of my house. Sure, I could go to Sprouts in Lubbock and spend $8 on a package of six bison sausages, but why would I when I can make my own sausage in very little time at all, using quality ingredients of my own compilation and leaving out the stuff I just don’t need (nitrates/nitrites, excess salt, excess fat, etc.), and save so much money while I’m at it? Plus, when you have fresh flavors such as apple, sage, and fennel, who needs the store-bought stuff??


Am I alone in that I tend to feel sick if I eat sausages in the morning? I used to love eating breakfast sausage until I realized that I felt sick every morning after I ate it. I realize now it was the excess grease. But since my pork was rather lean, I didn’t get that sickly feeling with this sausage! Another win!



Apple-Sage Breakfast Sausage
Adapted from FineCooking.com

1 apple, diced finely (I used a jazz apple)
1/2 small onion (or one very tiny onion), diced fine
1 lb ground pork
1 small bunch (about 1/4 cup) fresh sage, minced fine
3/4 tsp fennel seeds, crushed (I used an old coffee grinder)
1/2 tsp whole allspice, crushed
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper

Combine all ingredients together in a medium bowl until well distributed. Cover the bowl well with plastic wrap and park the bowl in the fridge for at least an hour, but preferably overnight.

In the morning (or afternoon or evening…), set a cast iron skillet to medium-high. Once heated, take about a 2-ounce portion of the pork mixture and form it into a patty. Cook on the cast iron skillet, flipping occasionally, so that the outside gets a slight crust and the inside is cooked thoroughly. No, you do not need to use additional oil. There is plenty of fat in the pork itself.

Serve with roasted sweet potatoes and poached eggs. Winking smile




Mmmm. Tastes a little like Christmas.

Fear not the bacon!


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Today I skipped choir rehearsal to stay home and hang out with Edgar, who was home sick, but able to be up and about by the time I got home. I didn’t feel like putting a lot of effort into dinner, so I got the idea (after watching Edgar pull out the eggs and bacon) to wilt some rainbow chard and top it with egg and bacon. Then I had the bright idea to use bacon fat to cook the spinach!

Did you know I keep bacon fat in an old honey jar in my fridge? This is about five months’ worth of grease. Lovely, huh? It lasts for eons in the fridge.


I obviously don’t use it much, just like I don’t use butter all that much. I really should, though. Did you know that bacon fat has a greater percentage of unsaturated fats and a lower percentage of saturated fats than butter? Plus, bacon grease is cheap to acquire and imparts a lot of flavor! It’s certainly nowhere near being a considered a health food, but really, fear not the bacon! I rendered this stuff from the uncured bacon I get from Paidom.

So back to dinner. I sauteed the chard in the bacon grease and sprinkled it with parmesan cheese, then added some crisp bacon pieces, and topped it all with an over-medium egg I fried in about a teaspoon of more bacon grease. Yummm!!


Quick and easy. A simplified Southern dinner!


How do you feel about bacon and using bacon grease?

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