With Meat Choices Recipe

Prepare and cook meats

If using links, remove casings and crumble sausage. Heat a large skillet over medium heat and add 1 tablespoon of butter or oil. Add chopped bacon and cook, stirring, until it begins to brown and render fat, about 5–6 minutes. Push bacon to the side and add sausage; break it up with a spatula and cook until no longer pink, about 6–8 minutes. Add diced ham for the last 2 minutes just to warm through and lightly brown. Use a slotted spoon to transfer cooked meats to a bowl, leaving most fat in the pan. Taste and drain off excess fat if necessary, reserving about 1 tablespoon in the pan for flavor.

Sauté aromatics

With the reserved tablespoon of fat in the skillet over medium heat, add the remaining 1 tablespoon butter or oil if pan is dry. Add the diced onion and sauté until soft and translucent, about 4–5 minutes. Add minced garlic and cook another 30–45 seconds until fragrant. Turn off heat and let cool slightly.

Combine the sautéed aromatics with the cooked meats in the bowl. Add chopped parsley and shredded cheddar and stir to combine so the cheese is distributed among the meat mixture.

Make batter

In a large mixing bowl whisk together the eggs and milk until homogenous. Whisk in the flour, baking powder, salt, and pepper until just combined and smooth (batter will be slightly thick). Let batter rest 5 minutes.

Fold the meat, onion, garlic and cheese mixture into the batter, stirring gently to combine. Ensure meats are distributed evenly.

Pan or oven method

Option A — Skillet fritters: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Spoon 1/4-cup portions of the mixture into the skillet, flattening slightly. Cook fritters 3–4 minutes per side until golden brown and cooked through, turning carefully, working in batches. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F/95°C). Option B — Oven-baked casserole: Preheat oven to 375°F (190°C). Grease a 9x9-inch (or similar) baking dish. Pour the mixture into the prepared dish and smooth the top. Bake 25–30 minutes until set, puffed and golden on top. Let rest 5 minutes before slicing.

Serve hot topped with sliced green onions and hot sauce or ketchup if desired.