Sisyphus’s Kitchen – Beef is a Breakfast Food
Nota Bene: Many of my friends and readers have suggested that I share some of my recipes and cooking experiences. While I don’t want to be one of those bloggers with twenty blogs on twenty subjects to a million different audiences, I really want to share what I am learning with my readers. The encouraging response has been wonderful! Therefor, I am starting a new blog segment entitled “Sisyphus’s Kitchen” to share some of my cooking experiences, favorite recipes, one-serving cooking tips and helps for people looking to make great food on a budget. Stay tuned and good eating!
Being a fortunate student who has no early morning classes this semester, I will often wake up and have the urge to cook. Sometimes, it may just be baking some muffins to go with my coffee. I’ve ventured into the exciting realm of pancakes and bacon, breakfast sandwiches, baked oatmeal and even the simplest scrambled eggs and toast with a cup of Caribou Coffee’s Obsidian. I really enjoy starting the day with a solid breakfast, especially when I can eat slowly, savor my food and watch the sun rise… or just get higher in the sky.
The other night, I was getting ready for bed and felt the familiar prodding in the back of my brain. Hey Hannah, said Brain, you haven’t broken fast in a fancy fashion in a while. How about we do something traditional, like a scramble or sausage and eggs?
Brain was on to something. Early rising sounded like a plan! Only problem with this delicious decision – I had no sausage.
One thing that cooking on my own on a budget has taught me is how to be creative with the resources available to me. So, I started searching for recipe ideas online. I knew I had three pounds of ground beef in the freezer and, thus far, no ideas for their use. My inquiries led me to Allrecpies.com where a user had submitted a recipe for Beef Breakfast sausage.
Beef for breakfast? Beef is traditionally thought of as picnic-and-burly-American-man dinner fare. Steak, hamburgers, sloppy joe’s, spaghetti and chili are where beef belongs, but not at the breakfast table. Thanks to creative substitutions, beef can be a wonderful, flavorful alternative to pork as a breakfast meat, and it can be enjoyed by those who are unable for whatever reason to eat pork with their morning noshing. Since beef was what I had, I gave it a try.
In order to let the flavors blend, this may end up being as long as a two-day process or maybe just overnight. For the sake of time, I defrosted one pound of ground beef the night before and mixed in my seasonings so everything was ready for the morning. An alternative method would be to let the beef thaw one night in the fridge and then put the mixture together and let it rest for another 24 hours.
Homemade Beef Breakfast Sausage
adapted from papadooka’s recipe
- 1 tablespoon brown sugar
- 2 teaspoons dried sage
- 2 teaspoons salt
- 2 teaspoons dried basil
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano (originally marjoram)
- 1/8 teaspoon crushed red pepper flakes
- 1 pounds ground beef
- 1/2 tablespoon maple syrup (optional)
Stir the brown sugar, sage, salt, basil, black pepper, onion powder, oregano*, and red pepper flakes together in a small bowl. Place the ground beef in a large bowl; Drizzle with maple syrup and add spice mixture. Mix beef and seasonings thoroughly with your hands until well mixed and seasonings are evenly integrated. Depending on when you’re making the mixture, refrigerate up to 24 hours to allow flavors to blend.
Divide the ground beef mixture into balls and shape into patties. Depending on how much beef you use and the size of patty you prefer, the number may vary from 6-10. The beef will shrink up as it cooks, so if you like thinner patties, flatten them more as you shape them and press on them gently with a spatula as they cook.
In a large skillet over medium heat, cook the patties until firm, hot, and cooked in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). If you don’t have a thermometer, check one patty to make sure the inside is fully cooked and no longer raw and pink. Be careful of overcooking as these can get dry. Serve warm.
I really enjoyed this recipe. Served with a poached egg and homemade wheat toast with jam, it was a good morning indeed. I made about eight patties and I ended up freezing the extras (one disadvantage to living alone – I’m often freezing my many leftovers so that they won’t go to waste). A few notes to consider:
- If you don’t like spicy sausage, either cut the red pepper down significantly or remove it. I do suggest you replace it with another seasoning for some flavor and heat as the patties have the potential to be bland without it. I did notice a lot of spiciness in mine, so for personal preference, adjust as you see fit. It’s a savory sausage more than it is sweet. If you like it sweeter, add more brown sugar.
- Adapt this recipe for a maple sausage – reviewers recommended adding some imitation maple flavoring or more syrup to enhance the maple flavor – something to try and experiment with. Do NOT use pancake syrup – it’s not the same as real maple syrup.
- *Spice is nice – I had no marjoram, which I’m sure would be delicious in this recipe. Instead, I used oregano and doubled the amount (from 1/4 tsp to 1/2) to make up for the intensity of flavor.
Finally, don’t be afraid to try a few small batches to see what you like best. The difficulty with raw meat/egg recipes is that it’s not recommended that you add spice to taste before you cook – yuck. This is one of those times where you can add and subtract and find the perfect combination of ingredients to suit your tastes, but you’ll only know it worked after cooking – it may just take some time to get it just right!
Eat well and read on!
For Weight Watchers Points Plus, each patty is 2 points.
Note – I will also be changing my WordPress username to SisyphusFalls. It’s my username for most other sites that I am part of. Nothing about the blog will change, just the name you see with my account 🙂