Well, I wanted to make some breakfast sausage for this week, I took out two of the shoulder roasts and let them thaw out overnight, so this morning, I split them in two and then cut off the main amounts of meat into stew size peices.
So that point, I am left with meaty bones and a bowl of stew meat, the bones went into a big baking pan to be roasted in the oven and then made into lamb bone broth.. will follow up on that in a different post..
Then I ground up the meat with onion and added spices..
At this point, I could have cased them and smoked them etc, but I wanted to use them right away really, so I just made up small breakfast size patties, about two ounces each in size and will bake them off and have them for quick heat and go for Dear Hubbies breakfasts.
Just need to try one to make sure it turned out..mmm, nice and spicy without being hot, with a sweet lamb flavor..
So the next time you are wanting breakfast patties, don’t head to the store, just plan on making your own homemade ones, you can control what gets put into them, as well as control the portion sizes of them. If you can buy whole cuts of meat an then grind them yourself, then you can also control what the ground meat has been exposed to, and you know that the meat was of good qaulity to begin with.
Each shoulder Roast made about 18 mini patties each, I used one small onion per shoulder, and a total of perhaps 2 tsp of spices total.. very frugal, not forgetting that I will pull cooked meat off the bones, for some use, most likely in a stirfry and then the bones themselves will be used to make broth, so you are getting even more bang for your buck.
Now if you didn’t want to bake them off (baking is a great way to do them as you don’t need any oil to cook them, where in the cast iron, you need some to keep them from sticking. You can also put them out on trays and put them in the freezer for an hour and then they will pop off frozen solid, you can then cut sqaures of wax paper to go inbetwen each and stack them into a large freezer bag to keep for up to three months of use.
The 4th Dark Days Challange Basic Rules are simple, Make four meals per month out of sustainable, organic, local, ethical food. You can eat any and all local foods from within 150 miles of your home, my extra’s are olive oil and Salt/Spices, my added extra rule is that each meal needs at least one thing raised or processed that was raised on the farm per meal. Anytime its a ZERO mile food in the meal it will be listed in Italics
My offical Zero Mile Food for this week is our wonderful Lamb! Having said that, as you can see we thought we would go all out for this first meal and other then a bit of spice, everything in the meal an for dessert is all Zero Mile Food!
Second tip.. you know when you are working in the fall and get to the point after several hundred pds of tomato’s that you are so tired of processing and you want to go to bed.. Here is my tip.. core (top and tail) your tomato’s, these need to be nice big ones, and throw them whole into your freezer baggy and freeze laying flat, you can stack them afterwards.. then when things have slowed down (use these up fairly soon, within 3 months is best), you take the bag out, and while the tomato’s are still frozen solid, you place under warmish running water, the skin will just peel off, and can be feed to pig/chickens or composted and you are left with a whole skinless tomato, very quick and easy.. these will of course turn to mushy paste when thawed out, but that works very well for soups/stews etc. You can see them above after I have removed the skins and here they are ten min later thawed and blended in their pot with the stick.. perfect tomato sauce to go in a stew!
Goals for this past week
Just another Day on the Farm 