I cracked the egg in the skillet and it became the shape of WV!

We are big breakfast eaters here at Marshmallow Ranch. When I askMr. FixIt what he’d like to eat, sometimes I get an answer. Other times it’s… “I don’t know.” Those are the mornings when I have the green light to just make whatever I want and he never complains about what’s put in front of him.

Like most everyone, our food dollars are getting stretched to the max. I’m always on the lookout to find ways to use up leftovers so nothing gets thrown out. (I’m not always successful.) I follow the Facebook Page for Sugar Butte Farms out of Logan, Ohio. It’s run by a young couple and I admire their work ethic. They have a lovely page where they share videos and recipes. 

The other day, they were featuring breakfast foods and posted a video for making sausage patties in bulk. They packaged them up and stored some in the fridge and some in the freezer. I watched the video again yesterday as I mixed up a double batch of these delicious patties. We both loved them!

I remember my grandma telling me about adding “fillers” to their meat during the Great Depression. They would add oats or flour to extend the servings. When Hubby #2 was in medical school, I added TVP (Texturized Vegetable Protein) to hamburger to make meatloaf, chili and spaghetti sauce. This recipe for the sausage patties reminded me of that.

I was in the Piggly Wiggly Saturday afternoon and picked up a pound each of regular and hot sausage with this recipe in mind. When Mr. FixIt didn’t have a breakfast request yesterday, I knew just what to make! Here’s a link to Sugar Butte Farm’s video, as well as the recipe.

Farmhouse Breakfast Sausage Patties from Sugar Butte Farms

Preheat oven to 350° and line a cookie sheet with parchment paper

1 pound Ground Breakfast Sausage
1 cup Flour
1 cup Grated Cheese, your choice of variety
1 Egg

Add ingredients to a mixer bowl and mix till well blended. Form into patties and place on the parchment lined cookie sheet. Bake at 350° for 15 to 20 minutes. (Mine were a little thicker so it took closer to 25 to 30 to get done. I turned them over halfway through so they’d be evenly browned. Like I said, I doubled the batch and used one pound each of regular and hot breakfast sausage. When I make them next time, I’ll use all hot sausage because it really wasn’t very spicy at all. I think the extra ingredients toned down the flavor. We served them on a toasted bagel with a fried egg on top. Yummm!

I needed a fast meal yesterday afternoon so Mr. FixIt could eat before he went to the bowling alley to hang with his buddies. I had some sauerkraut, a Polish Kielbasa, and a can of cubed potatoes. I put all the ingredients in a covered saucepan and simmered them for thirty minutes or so. We just served it on the plate with a dollop of mustard and called it good!

The weekend was lovely and restful and I’m ready to hit the ground running this morning. I hope your weekend was grand!

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“Hard work always pays off; mere talk puts no bread on the table.”

Proverbs 14:23 MSG

#Frugal, #MealPlanning, #Cooking