I made a new to do list and it’s a pretty simple one
I’ve already started laundry, did the bills and budget and called Discover. (I hate to make phone calls, I think it reminds me of when I worked in a office and would of rather been at home)
Cast iron success
I cooked an egg in a basket for my breakfast in our second smallest cast-iron skillet. As you can see, it didn’t stick at all.
When we moved to the freezer into the breakfast room, I was able to see what was in there better. I found three packages of ground pork that was gifted to us. And I thought I would try to make breakfast sausage out of it. I looked up several different seasoning recipes, and kind of combined them to how I thought it would taste like we like.
Homemade sausage uses a lot of seasoning! I mixed up 3 pounds of sausage and cooked them all this weekend because my husband likes to have biscuits and sausage in the freezer that can be easily reheated for breakfast.
This was not lean pork by any means, but it was crazy how much this sausage stuck to the skillet! I guess it was the spices that stuck, and burned on, I don’t know. I did get them clean afterward, but it was a very big effort.
For now, I have zero plans to ever make homemade sausage again.
Also, I gave my stove top a very good cleaning since I took these pictures.
Now I need to get up and get some more things done
Hope you all have a great day
It’s going to be 85° in Oklahoma.
❤️Rhonda
Welcome back! :). I love my little cast iron skillets. The big one is just too heavy for me but I use the smaller ones all the time. I was wondering where you got the little silicone handle covers you have on yours?
ReplyDeleteI so wish it would warm up here. We are 30 degrees below average here and I am so tired of the cold.
ReplyDeleteI am not buying anymore ground pork even though we can get 2# for 1.50 at the salvage store. It seemed at first that I would sub it for beef on dishes but I just don't like the taste. I have a deep 8 inch cast iron skillet that I love and use the most because it so perfect for two and is not heavy like my bigger skillets.
ReplyDeleteIt's cold here in sunny California - we're at 54 degrees and its 2:29 in the pm. It's just been so unusual and cray this winter. I love to use my cast iron skillets and I have a dutch oven that I plunk in a whole chicken and it's as good as any Costco Rotisserie chicken. Crispy skin and tender meat. WE have a small refrigerator/freezer in our garage that we bought in 2020. I have often thought about brining it into the dining area but the husband doesn't want to. He wants to put it on the back patio - which is crazy with our 110+ summers. We're at a stalemate.
ReplyDeleteNice to see you posting again.
It takes a while to get a cast iron pan well-seasoned, but when you do, they are a joy to work with, Rhonda. The one I use comes from my grandparent's farm and is almost one-hundred years old. We use it almost daily. Not many things give you that kind of service. Your homemade sausage probably was a lot healthier than store bought. Have a nice Easter!
ReplyDeleteHugs
Jane
Before you use the cast iron, try putting a couple of Tbsp of oil in it and heating. Put the sausage in then. I don't know why, but pork can stick sometimes in a fresh skillet. Maybe that will help.
ReplyDeleteSausage does stick. You have to move it around a little & I usually add a little oil of some kind before adding the meat.
ReplyDeleteWe're in a moderate risk of storms tonight here in northwest Arkansas.
I rarely make sausage patties (not big breakfast sausage eaters here), but when I do, I make the homemade ones from ground pork, too. I can't remember the exact recipe I use, but I do remember it has ground sage and pure maple syrup in it. I put a little avocado oil in my cast iron pan when making something such as sausage patties. 85 degrees already, wow. Right now it is only 46 degrees with t-storms. Looking at our extended forecast, we'll be in the 60's starting Sat, then some 70's next week. Bring it on! :-)
ReplyDeleteYour sausage patties look wonderful as does your "egg in a basket".
ReplyDeleteGod bless.
My mom taught me that, after you wash the cast iron skillet to put it on the stove to dry on med high heat. Soon as it dries, you put oil or bacon fat or lard just enough to coat it. And let it cool like that. It’s ready for the next time. Was wondering if everybody does it like this? -Rosa R.
ReplyDeleteHi Rhonda! So good to read new posts from you!
ReplyDeleteWe use cast iron almost daily. I do have to use a bit of avocado oil sometimes, depending on what is cooking. I like that they retain heat, they can go in the oven, and they last forever. My other pans are stainless. I've had them since I was a senior in high school. They'll all be around for the grandkids one day. My brother has the stainless set my parents had when we were kids. It's awesome to cook in them when I'm at his house.
I know it's been several days since you posted this. We have the 80 and 90° temps now with the wind. We're in a red flag warning every day until tomorrow night. Thankfully back to cooler temps by the weekend.
We have two upright freezers and a refrigerator in our garage. I hate having them out there, but it's been years and they're fine. It sure would be easier to keep inventory if they were inside, though.
April has been busy and will continue to be so. I think May will be as busy or more. We tilled up a bunch of space for gardening more this year. Wyatt is graduating from community college, and Grace/Garett are graduating high school, all within 4 days. Then my sister is moving from Texas to Sioux City, IA a few weeks after they're here for graduations. She hasn't been that close to us since she was in college. I'm really excited about that.
I look forward to more cast iron chronicles!
We found ground pork on quick sale, and DH made wonderful grilled burgers out of it...we topped them with sauerkraut
ReplyDelete