In the spirit of dirtying as few dishes as possible (which my husband appreciates very much since I’m the cook and he’s the kitchen clean-up crew), I plan to brown a couple pounds of ground meat every Sunday as part of my meal prep. I assume that ¼ lb will be about 1 serving of whatever I make as long as I have more than just meat on the plate. You'll have to consider everyone’s typical appetite when you’re prepping.
I prefer to use ground pork or pork sausage. What’s the difference? Salt, pepper, and sage in this case. The bulk pork sausage I use has those 3 ingredients which is an awesome base flavor that you can take in a lot of different directions. If you prefer, you can use ground pork, which has no ingredients added and then you’ll have a totally blank palate to season however you like.
Once I crumble the meat up and cook it fully, I drain off the "drippings" and begin parsing it out into different recipes. One thing to keep in mind is that if you want to make sausage gravy, you should save the drippings AKA all the liquid in a container to the side.
So how many ways can I use my sausage crumbles? With the right added flavors, the possibilities are endless! And many of them call for sautéed veggies, so I would also suggest prepping those in one big batch. Here are a few recipes to consider:
Sarah grew up raising pigs on her family farm. She has spent most of the last 15 years studying and teaching about meat, animal welfare, and food safety. She has a passion for pigs, pork chops, and teaching. It is her goal to help meat eaters understand what they're buying and how best to cook it, all the while getting into the nerdy nitty gritty details about meat and animals.