How to make your own breakfast sausage

Oh my gosh!! I just made the BEST breakfast sausage.  I've made Italian sausage before that turned out just fine, but this...this...breakfast sausage is seriously, the best I've ever tasted.  (My husband says I say that all the time, but this time it's true).
It doesn't hurt that I have the best or rather had the best source available for my pork...Fehringer Farms.  (I'm so sad in so many ways to have left them behind in Sidney as we recently moved to Arizona.)

Making your own sausage is really easy and the better the ingredients, the better the taste. The herbs I used were what I grew and dried myself. The pepper I used is an amazing pepper blend that I got from Ricky and Lucy's Greenhouse. It's their Smokey Spicy Pepper Blend and it was PERFECT in this recipe.  I started with Alton Brown's recipe for breakfast sausage and then used what I had.

Kelly's Breakfast Sausage Recipe
Ingredients:
1 lb. fresh ground pork
1 tsp. kosher salt
1 tsp. dried sage
1 tsp. dried thyme
1/2 tsp. Ricky and Lucy's Smoky Spicy Pepper Blend
pinch freshly grated nutmeg
1/2 TBSP. brown sugar

Add all ingredients to mixing bowl and blend on low for 1-2 minutes.  Form into patties and fry in a non-stick frying pan on medium heat.

Cook a test patty and taste, then adjust your seasonings as needed.  I didn't need to adjust mine at all from the above recipe. Some may prefer a little more salt.

Try it!  Your homemade sausage will not taste like Jimmy Dean if that's what you're looking for, but if you want a great tasting sausage without preservatives or fillers, then try it at home.  I think you'll love it.
Till later,
Kelly

Cinnamon Oatmeal Bread-Success!

I've been having a little trouble lately with my bread making and really, baking in general.  I made some bran muffins this weekend that turned out completely flat.  I was super bummed and I have no idea what went wrong.  They puffed up then fell...oh well, if I ever figure out what went wrong, I'll let you know.

So yesterday, when I baked a successful loaf with a new recipe I was super EXCITED!  This bread is soooo delicious, not to mention the amazing cinnamon aroma that fills your house while it's baking! I don't like the way the jelly roll is kind of coming apart, but I'm going to try this recipe in a smaller pan and see if that fixes that problem.

This is another Bernard Clayton recipe which I altered slightly as I do everything these days.
Ingredients:
1 1/2 cups rolled oats
1 1/2 cups boiling water
3 Tablespoons brown sugar (his recipe calls for honey, but I was out)
1 Tablespoon molasses (his recipe calls for brown sugar, which I actually increased)
2 teaspoons kosher salt
1 mini box of raisins, I would guess about 1/4 cup (Bernard calls for 1/2 cup)
1 package rapid dry yeast
2 eggs, room temperature (put them in a bowl of hot tap water for a few minutes if they're fresh out of the fridge)
4 to 5 cups bread flour (I ended up using almost exactly 4 cups)
3 Tablespoons melted butter
1 cup granulated sugar
4 rounded teaspoons ground cinnamon (he called for 2 Tablespoons)

Directions:
Grease 2 medium (8x4") loaf pans.
In a large bowl, mix together the rolled oats and boiling water.  Stir to blend, add the butter, brown sugar, molasses, salt and raisins.  Let stand for a few moments to be certain the oats have absorbed the water. 
Let the mixture cool to no more than 130 degrees F.  (That's because the rapid yeast requires that high temperature to activate it) This cooling doesn't take more than a minute or two, so keep a close eye on the temp.  This is not the time to go off and drink some coffee.
Add the yeast, eggs and 2 cups flour.  With a wooden spoon stir vigorously for 2-3 minutes, or use your mixer (mine is broken...so sad).
Work in additional flour, 1/2 cup at a time, with the spoon first and then with your hands.  Once the dough starts holding together and cleaning the sides of the bowl, turn out onto a floured surface. (I added 1 1/2 cups of flour before I had to turn it out). Knead with a strong push-turn-fold rhythm. Add more flour if the dough is slack or sticky. Knead for 8 minutes.
Put the dough in a buttered bowl and cover tightly with plastic wrap.  Set the bowl of dough aside to rise until at least double in size, about 1 hour. I turn my oven on to the lowest temperature (for me thats 170) and as soon as the oven reaches that temperature I turn it off.  I let my dough rise in that warm oven.  It's too cold in my house to do otherwise in the winter.
Turn the dough out and divide into 2 equal pieces.  Roll out each piece into a rectangular shape about 8 x 12".  Spread half the melted butter over each piece.
In a separate bowl, mix 1/2 cup sugar and 2 rounded teaspoons of cinnamon.  Sprinkle over butter on one rolled piece.  Repeat this step with the second piece.
Roll each piece up jelly-roll fashion.  Place in prepared loaf pans seam side down.  Press dough into corners with fingertips.
Cover the pans loosely with wax paper and set aside to rise.  The center of the dough should be just above the edge of the pan. 

Bake loaves in a preheated 375 degree F. oven for about 40 minutes.  Remove when the crusts are nicely browned and the bottom sounds hollow when tapped.  Be careful when removing from the pans, the sugar that leaks out on the bottom will be HOT, and it will STICK to you.  Brush the tops with more melted butter and cool on a cooling rack.  Enjoy!  I know you will!
Thanks for stopping by, and if you have any ideas why my baked goods have been falling on me, I'd love to hear your theories!
Till later,
Kelly

P.S. I'm really glad I choose to reduce the cinnamon...mine was plenty cinnamon-y even with the reduction. Now is the time to go drink your coffee! Mmmm! Mmmm!

Garden Fresh Hash Browns with Herbs, Ham, and Eggs

My husband and I take such delight in gathering our meals in the garden.  This breakfast turned out to be so delicious I couldn't wait to write it down and share it.  The sweetness of the ham and tomatoes combined with the freshness of the herbs and the tang of Gruyere and fresh garlic create a taste bud explosion! If you garden, and I hope you do, then you're going to love this skillet breakfast.  If you don't garden, get these ingredients at a local farmers market.  Enjoy!

Country Garden Hash Browns

This is a great way to incorporate a nice variety of your garden produce and fresh herbs into a scrumptious country breakfast. This recipe serves 2 abundantly, 3 nicely, and 4 rather meagerly; so it should depend on your appetite whether you invite your friends or not. 

Ingredients:
3 medium sized red potatoes, about 1 lb, scrubbed and diced
Olive oil
1 onion, diced
1 sweet banana pepper, diced
2 cloves garlic minced
Fresh Herbs: Chives & Parsley are what I used
¾ cup diced ham (approximately)
2 Tbsp. shredded Gruyere cheese (parmesan or Swiss will also work well)
Salt
Pepper
Fried eggs (one for each person) or scrambled depending on your preference
1 large tomato diced

Turn stove top heat to medium high. Add olive oil to a 10” iron skillet (or some other type of heavy skillet) to cover the bottom with about 1/16th of an inch deep with oil. Heat oil until it is barely smoking. Carefully add diced potatoes spreading out flat in pan, sprinkle with a couple of pinches of salt and pepper. Cover the pan with foil and allow the potatoes to cook undisturbed for about 5-8 minutes. Start checking after 5 minutes. Do not stir or turn until the edges of the potatoes are starting to brown. Turn browned potatoes and remove foil. Continue to fry for at least 2 more minutes before adding onion and pepper. Stir to combine. Allow onion to become soft and slightly caramelized. Add ham and minced garlic and stir. Add 2-3 tablespoons of chopped fresh chives and parsley (combined) and stir. When ham is heated through, remove hash browns from the pan to a warm serving plate and sprinkle with cheese. Top with hot fried or scrambled eggs and sprinkle with diced tomatoes.

©Kelly Rose, 2010