Ever wonder how commercial breakfast sausage could cost less per pound than ground meat? The simple fact is manufacturers use cheap fillers such as wheat, corn and soy meal, and even cellulose (wood pulp). Personally, I can do without and besides, home-made tastes better.
My favorite car camping breakfast meal will always be bacon, eggs, hash-browns (my father used canned potatoes) and of course…sausages. In fact, the weekend tradition in my house of “Big Breakfast” evolved from my memories of car camping with my parents on long summer road trips. As parents, Janet and I have been lucky to have been able to share many of these same experiences with our children (sans the canned potatoes) and look forward to the day we can initiate another generation into the back country.
Kitchen Cook Time and Prep: This recipe makes enough breakfast sausage for 2 meals of four back country servings. Depending on the thickness of the patties it takes about 5 minutes to cook.
Tools: You will need a multi-speed stand mixer to mix up the breakfast sausage at home. In the back country you will need a stove and a fry pan. A spoon or spork would be helpful, but eating them out of the fry pan with your fingers is common (although discouraged).
Back Country-What to Expect: Expect every person that you serve to be begging for seconds, thirds and fourths. These are my very favorite. I hope you love them, too.
Try this recipe out, let me know if you have any questions or comments below, and make sure you share this recipe with your friends that love car camping, big down home breakfasts and the back country.
- Combine all seasonings into a small bowl. Mix well.
- In a standing mixer, add pork. On low, slowly combine seasonings with the pork. Continue to mix for 2-3 minutes on low.