Someone had commented that I got a lot of sausage out of a quart. I did and Vince and I were talking about it at breakfast this morning. When I opened the first quart, I used some of it to make sausage gravy for biscuits. The second time I used it was when I fried some potatoes, added onions, peppers, sausage, scrambled eggs and cheese and made what the local restaurant in Nevada, MO calls “The Mess”.
This morning I made sausage, onion and pepper omelets and biscuits.
The recipe I’m making tomorrow night calls for canned biscuits on top but I’ll just heat these up and put them on towards the end of the baking time.
The other day Chad and I were talking. He really is an expert when it comes to cast iron. When he’s working out of town, he hits the flea markets that are open on Sunday and finds all kinds of unusual, old cast iron. He keeps a tank at his house for stripping them down to the bare iron and refinishing them. But, he said “You know how hard it is to cook eggs in cast iron?” I said NO! It isn’t hard. Chad can cook anything in cast iron. I was surprised his eggs stick. He asked me if I have one pan that I use for eggs only because he had heard that was the only way to keep eggs from sticking. Nope, whatever pan is the right size and handy is what I use.
This morning I was cooking the omelettes in cast iron and they didn’t stick a bit.
That’s my omelet, which is smaller, than Vince’s, but you can see there was plenty of sausage on mine and he had plenty of sausage on his. That was the end of one pint of sausage. I think I had 8 or 9 one pound rolls of sausage and after browning it, I think I filled 13 jars. I can’t remember exactly but I have more to can so maybe I’ll remember to see approximately how much sausage fits into a jar after browning.
Breakfast was served! I finally get around to posting this as dinner is finishing up. 🙂
vivoaks says
My eggs don’t stick in any of my cast iron either. Chad must be doing something wrong!! 🙂
judy.blog@gmail.com says
There are other people who say they have problems with eggs sticking too – especially scrambled eggs. I’m not sure why some do and some don’t. There are quite a few articles on the internet about eggs sticking to cast iron so, if it makes Chad feel any better, he isn’t alone.
Sandie says
Just curious if you thought the sage in the sausage turned “bitter” after canning? I’ve wanted to can sausage but have been told by many people not to because of the sage.
judy.blog@gmail.com says
I’m using sausage from Aldi and it doesn’t seem to have much sage in it. I had canned some several years ago and it was a name brand (can’t remember which one it was) but it was terribly bitter. This time, I canned one pound of it and let it sit for about a month, tried it to make sure it wasn’t bitter and it wasn’t so I canned more. I bought more last week at Aldi to can. You never know when they will get their sausage from a different company and it will have more sage.
Through the years, I have canned sausage and have never had it turn out bitter til that one time it was bitter.
Sara says
I gave my son-in-law most of my cast iron. He’s a terrific cook and uses on a regular basis. It was getting too heavy for my arthritic hands. But I kept 2 pans – the small skillet that is perfect for 1 or 2 eggs, and the flat griddle that’s perfect for searing scallops or frying anything that doesn’t need a deep pan. Both are well seasoned and nothing sticks. And both belonged to my dad, so probably at least 70 years old.
judy.blog@gmail.com says
How nice to have the cast iron that was your dad’s. I find I’m having to be more careful with lifting my heavier pieces.
Joyce says
I was surprised when my Grandmother gave me her big cast iron skillet. Then she explained it was too heavy for her to lift any more. It is the perfect size for making fried chicken, although I don’t make that much any more. I probably use my 7 inch skillet the most. It belonged to my parents so it is well seasoned. When I first moved out on my own I bought a new cast iron skillet. I thought it would never get to the point of being as seasoned as my parents’. Not too long ago I realized it is that seasoned now (30-ish years later). I’m not sure when that happened. I guess I didn’t really pay attention…
judy.blog@gmail.com says
I know what you mean. Even the “pre-seasoned” skillets you buy now are not seasoned like the old ones that have been used forever. Such treasures.
I have a couple that I have to use two hands to handle now. It’s going to be sad when I have to give them to Chad because I can no longer lift them.