Sausage & Eggs

When I was young I had all kinds of allergies. Lord knows that is the truth. I had to go through food allergy testing to see what I was allergic to after my fish incident that sent me into anaphylactic shock at 5 years-old after dinner one night – lips turn blue and throat closed up. So I had to be tested to see what other things I was allergic to. 

Mostly just trees, grass, mold, dust mites, dogs, cats, air in general, but eggs seemed to be a problem too. So my mother never really feed me eggs. Nor did I get the MMR shots as a kid, nor did I get flu shots – No vaccine built in an egg. I did finally get the MMR to go to university, had to – they do not let you in otherwise, but by then I was about 25 then.

But no matter what, the only time growing up that I had eggs was this non-recipe recipe. And I guess that is why this is the only time I eat them now.

It is one of my favorite things, um, ever. 

Basically, you cook a pound of sausage in a skillet and then scramble up a few (4 or 5) eggs and then cook them in the grease left by the sausage. This, to me, is pretty much heaven on earth. My mom made this for us for dinner – not breakfast. I don’t think she used hot sausage, but I always use hot sausage for any recipe that calls for breakfast sausage. In my head there is no other kind. Don’t get me started on sage sausage (blech) or lord help us, maple sausage (I love maple syrup w/sausage, but maple flavor in sausage – that is just too strange to be believed).dd_2016-12-25-14-13-50

I am pretty sure I just told you how to make this. It is quick, easy, and amazingly good. My mom had good handle – a very good handle –  on what was good. And this is good in spades.

It is a favorite Christmas breakfast (not dinner) for us – or maybe just me. Well – sometimes you just want what you want and everyone else has to go along with plan. I am pretty sure no one complained.

2015 – Parmesan Shortbread – Nigella
2015 – Fusilli with Artichoke Hearts and Parmesan Cream

Sausage, Cheddar, & Scallion Biscuit Bread

I do love a breakfast bread that includes … um, sausage. I think that I just love anything that includes sausage. That is pretty much me. And you know cooking bacon or sausage will just make everyone in the house hungry. Even if think you are not hungry, you get that way with the smell of sausage. It is kind of like smelling rosemary in the garden – you don’t think you are hungry but then you smell rosemary (or basil) and everything changes.dd_1759

10 ozs breakfast sausage, hot*
1 1/2 cups sharp cheddar, grated
two diced scallions, green and most of the white
2 cups all-purpose flour
1 Tbs baking powder
1 tsp fine salt
1/4 tsp black powder
1/3 cup unsalted butter, cold and cut into small cubes
1 cup buttermilk
1/4 cup cream
1/4 cup milk**

Preheat oven to 375 degrees. Brown sausage in a skillet over medium heat until cooked through and crumble as you go along. Transfer to paper towel lined plate to drain well. Try not to eat too much.

Sift together flour, baking powder, salt, and pepper over a piece of waxed paper. Cut the butter in with a pastry cutter or your fingers until the butter is the size of peas.

Stir in buttermilk until well mixed in, the add the cream and milk. The dough will be shaggy. Fold in sausage, cheese, and scallions. Do not overmix. Transfer to loaf pan coated with baking spray,  lined with parchment, and coated again.

Bake for 40 minutes until top is brown and toothpick comes out clean.

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* I can totally find something else to do with the other 6 ozs of sausage – so just cook the pound of it. This is called breakfast for me with lots of real maple syrup – yes, the very expensive stuff – but that is the real deal. Most times that is just enough to be a great breakfast.

** or you could use 1/2 cup half and half – just depends on what you have on hand because they are the same thing really when you mix milk and cream together.

2015 – Two Years Ago – Apple Turnover

 

Butter / Egg Usage – October 2016

1 October 2016 – Red Onion White Wine OJ Butter Sauce Pasta with spinach tortellini  – 4 Tbs

14 October 2016 – Ghirardelli Chocolate Chip Cookies – 16 Tbs / 2 large eggs

15 October 2016 – Buttermilk Blueberry Muffins – 5 1/2 Tbs / 2 large eggs

19 October 2016 – Shortbread – 16 Tbs

19 October 2016 – Best Oatmeal-Raisin Cookies – 12 Tbs / 1 large egg

25 October 2016 – Cheddar, Corn, and Sausage Muffins – 4 Tbs / 2 large eggsdd_1591

27 October 2016  – Lemon Bars – 16 Tbs butter / 5 large eggs

28 October 2016 – Pecan Sandies – 16 Tbs butter

28 October 2016 – Lemon Crisps– 8 Tbs butter / 1 large egg

97.5 Tbs = 12.1875 sticks = 48.75 ozs = 3.04 pounds 

13 eggs 

I will have to add this all up just to see where it gets me for this year. This is not a bad month after all. Might even make up for my crappy summer. But probably will not. 

Breakfast Sausage & Sweet Potato Muffins

I am a total fan of breakfast muffins as long as sausage is included. I mean what other kind of muffin does one want? One without sausage?  I may just cook sausage because I want some with real Maple syrup – from Two Pigs Farm. Hot breakfast sausage with really good real maple syrup – those two things are amazing.

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3/4 cup sugar
3/4 cup all-purpose flour
1/2 cup old-fashioned oats
1 1/2 tsp allspice
1/2 tsp salt
1/2 tsp baking soda
1 cup mashed sweet potato
2 large eggs
1/4 cup unsalted butter, melted
1/4 cup canola oil
1/4 cup maple syrup
1 pound bulk hot sausage, cooked and drained

Preheat oven to 350 degrees. Line 12 muffin cups with liners.

In a large bowl, whisk together sugar, flour, oats, allspice, salt, and baking soda. In another bowl, combine sweet potato, eggs, butter, oil, and syrup. Stir the wet ingredients into the dry ingredients until just mixed. Do not over mix. Fold in the sausage.

Fill the muffin cups 3/4 full. Bake 25-30 minutes or until toothpick comes  out clean. Cool for five minutes then move to cooling rack. Serve warm. Refrigerate leftovers.

Source: ChowHound

Christmas Brunch

When I was growing up we had a few things for Christmas breakfast that were basically snack-able. To me that was an excellent thing. Toasted Banana Nut Bread – honestly, to me the only way to eat it. It was crunchy and smeared with some imitation butter that I immediately changed to real butter once on my own as a grown up. You only live once, why the hell eat margarine? Another was sausage balls – we had them served with a side of mustard, usually brown, and my personal, kind of slightly wrong. choice, grape jelly (do not judge until you try a sausage biscuit with a little grape jelly).  There might have been other things, but those are the two that stick our for years and years and years.

I have made some changes for our Christmas morning since then beyond just going with really rich salted European butter, but that was an excellent call on my part, not too many real changes. First, it is not breakfast. It is brunch around 11:00am-ish (isn’t funny how adding the suffix “ish” gives you lots of wiggle room with time?). In past years, I have added latkes which works well with my Christmas soundtrack. The Boy says it isn’t Christmas with out The Klezmatics and he is correct. How this started, I don’t know, but I love to listen to them on Christmas morning – full playlist below. Latkes I love with sour cream and freshly sautéed Granny Smith apples (not applesauce). They are not something I make often, but something I really really enjoy. Another change I’ve made is to make sausage balls without using pancake mix (Bisquik) and just using Cook’s Country’s recipe – superior in every way and with things I have on hand.

So this year, I was trying to sort out what to make and decided that simple and tasty were good enough. I made banana nut bread ahead of time (Banana Nut Bread Challenge) and decided to make sausage, as a nod to sausage balls, and scrambled eggs – super quick and easy.

There is a story behind the scramble eggs and sausage though. As as child, and to a large degree even now, I was allergic to damn near everything. Consequently, I wasn’t fed eggs as a kid – hell, I didn’t get the MMR shot until in my 20’s because the vaccine was grown (yes, back then – ugh) in eggs and no one wanted to risk it. So I never ate eggs as a young kid. Enter my elementary school age, and my mom would make sausage and scrambled eggs and I loved it, but that was the only way you could get me to eat an egg.D&D_1054.jpg

Let me explain how this process works. In a large non-stick skillet, cook a pound of  bulk breakfast sausage of choice (there is only one choice – hot) until it is cooked through. In a bowl. whisk together with a fork, 5 eggs and a splash of cream or milk. While the sausage grease is still hot, add the scrambled eggs and cook them as you would any other scrambled eggs. Serve while nice and hot.

Dead simple and pretty much amazing. Oh, and they really reheat well with a smidge of time in the microwave the next day, but it is highly unlikely there will be any left over. The three of us polished all that off with no problems whatsoever. And some salted butter soaked banana nut bread. Simple, sometimes is the best thing ever.

Prep for Christmas – in all its forms.

We had a very quiet Thanksgiving which I enjoyed, but I am glad Christmas is going to be an all-out family party. I love the way my brother-in-law fries a turkey. No matter how many times I roast one (thank you AB for the best roasted turkey of all time! And I should add, the first turkey I ever made in my life), I still prefer a fried turkey, but do not have the nerve (or equipment) to do it myself. Very glad he does.

So here are my plans for the upcoming holidays:

Christmas Eve – just an aside – This is my favorite part of Christmas because growing up we had a smorgasbord (sorry lacking the umlauts and accents). Or at least my eleven year-old version of it. Why my mom let me kind of take over to a degree – although she still did most of the cooking, I have no idea. But that is what happened in my family. Christmas Eve we opened presents from each other and munched on a buffet of all kinds of things that my mom made and a few that I dreamed up. At the time, I realized I wanted to be a caterer, so it is not surprising that I went into event management – not really.

So for me Christmas Eve is meant to be relaxed. Our new tradition from a few year ago is to have Cheddar fondue night with all the things that go with it. In our case, that is apples, pears, grapes, baguette, and to gild the lily, some Boursin (for the baguette, not the fondue). Maybe some Brie or, well, who knows.  I always shop on Christmas Eve to get the freshest things I can find. It is so simple and it can be scaled for however many people you have. In our case, it is small – typically four of us, but fun nonetheless. I am just a bit too excited about this. Oh, and then there is dessert. Whatever kind of cookie I make for the next day – but we hit it anyway. Although after a bunch of fruit and cheese I do not have tons of room. Well, that is what I tell people.

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Sausage Balls – A Southern & a family tradition

Christmas Day – Morning. I am kind of going easy this year. I have my mom’s Banana Nut Bread that I will slice and broil until crunchy and smear with great salted European butter. I probably could just do with that. But I want something else, but something simple. This year, not sausage balls (which are a huge tradition in my family), or latkes which I love more than words, and yes, I might just be being a bit lazy in this department. But there may be just the two of us so I am going with sautéed hot breakfast sausage that I then add scrambled eggs. So the eggs cook in the sausage grease – it is amazing. That was the only way I ate eggs as a kid (long story – see: allergies).

Then the plan is to bake my stuffed mushrooms which you will see and reheat my Sunday Sweet Potatoes which you have seen way too many times, for Christmas with the family. I will have the third batch of Cranberry Horseradish Relish made by then and have more bags of cranberries in the freezer than make sense.  And have put up the pecan/walnut tassies as well – again things that people seem to really like.

So on the 28th, we are having another family thing on the beach – super cool! I plan to make my (yes, you’ve seen it here) sweet potato biscuits with something in them. May try to change this up this year. Probably will not, but … I might. You never know what happens.

I am dreading going to the grocery store today. I have put it off since it’s been raining for days. And the forecast does not get any better until, well maybe if we get really lucky – not likely, Friday for Christmas Day. That said, it will be in the 70’s. Not any kind of Christmas weather and certainly not any kind of candy making weather. Guess I am waiting for January for cold and dry to make Vanilla Taffy or English toffee, or Divinity or even Peanut Brittle. Nothing too unusual in the grand scheme of things. But irksome.

 

Sausage Balls (Cook’s Country)

Makes 3 dozen

  • 1 1/2 cups (7 1/2 ounces) all purpose flour

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    Sausage Balls

  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp cayenne
  • 2 Tbs unsalted butter, cut into 1/2 inch cubes
  • 8 ounces bulk breakfast sausage
  • 4 oz sharp cheddar cheese, shredded (1 cup)
  • 3/4 cup buttermilk

Adjust oven rack to  middle position and heat oven to 400 degrees F. Line rimmed baking sheet with parchment paper. Pulse flour, baking powder, salt, pepper, and cayenne in food processor until combined, about 3 pulses. Add butter and pulse until mixture resembles coarse meal, about 12 pulses. Add sausage and cheddar and pulse until combined, about 8 pulses. Transfer mixture to bowl and stir in buttermilk until combined.

Working with wet hands, roll 1 Tbs dough at a time into 1 1/4 inch balls and place, evenly spaced, on baking sheet. Bake until golden brown, 20  to 22 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and let ball cool for 5 minutes. Serve warm.

**Notes: My mom made sausage balls every year for Christmas (as long as I can remember, and well, that’s a pretty long time now), so I do the same thing, but I use this recipe. No need to have bisquick for the one time of year I need it – these are things that are on hand always. The use of buttermilk is perfect but it does make a very wet dough, so you do need to wet your hands to work with this.

I like to serve with spicy mustard (my dad likes) and grape jelly (that’s for me), but I also read this year that some people serve them with hot pepper jelly – sounds like a plan to me because as soon as it’s cooler (not so humid) I will open the windows and make some jelly with the peppers I’ve stored in the freezer since this summer.

I do use “hot” breakfast sausage and I tend to add a little more cayenne pepper than called for, but I do that on everything. I make an entire batch, bake them, and freeze what I don’t use and reheat them in the oven as I need them throughout the entire blah that is January.

Right now it’s humid and miserable, but looks like it should be cold and frosty. May have to change into shorts. Hello January on the NWFL Gulf Coast (sigh).  I think it’s a conspiracy  – can’t make candy with this much humidity. ugh.