This where you finally get to learn about those pieces of steak, pork, bacon, and sausage that mysteriously appear throughout my recipes. I am sure you're wondering, "who usually has a couple of ounces cooked steak hanging around, or pork chops, or even just a couple of barbequed sausages?" So here is my simple solution.
Steak: I barbeque steak every now and then, and I serve it by cutting it into about 1" strips on a wooden cutting board. If I barbeque for 4, I will serve 4 steaks, and those with less appetite will help themselves to a bit less than a full steak. Those with a hefty appetite may eat a bit more, but I usually find a few strips left on the serving board. I freeze those in small freezer bags, about enough for a few calzones or pizzas or pot of soup or whatever in the future. And I keep them in a handy location in the freezer.
Pork: I will do the same for centre cut pork loin or pork chops, pork medallions, etc. that I barbeque. They get used in several recipes: potato salad for example.
Bacon: I buy bacon in 1 kg packages and cut it into small portions for the pasta meals, bratkartoffelen, etc. I keep those handy portions in the same place in the freezer.
Sausages: My German and Italian sausages are commonly sold in packages of 4 or 5, and I tend to barbeque more than I need (you may choose to fry them in a skillet instead). So I freeze the left-over cooked sausages in portions of 2 sausages to use them for some simple pasta meals in future.
AND: I like to keep excess pre-formed hamburger patties (I like the ones from Costco). I usually wind up with one or two extras when I barbeque hamburgers for family. I save the extras up in the freezer until there are about three or four cooked frozen patties. They make a great chunky soup.
Another hint: Why not save overripe bananas in the freezer for banana bread instead of throwing them out?
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