Breakfast sausage patties

Discussion in 'Sausage' started by bladebuilder, Apr 2, 2016.

  1. So I have an issue... The missus and my cubs, arent fans of sausage casing on breakfast sausage. Natural or synthetic.

    Me and my hunting partner/brother in law, had some trim left from deer this fall, and some pork trim from the heritage hogs we butchered, taking up space in the freezer. So we decided to make breakfast sausage patties. I used a recipe from Rytek Kutas book. Went with a 60/40 blend of deer/pork.

    Ground 25 pound batch.


    Put 6 in a pack,seperated by papers, and vac-packed. Made 220 patties


    They brown up nice!

     
    Last edited: Apr 2, 2016
    shoebe, tropics and dirtsailor2003 like this.
  2. torp3t3d0

    torp3t3d0 Smoke Blower SMF Premier Member

    What's the issue?  I do the same, but I use the papers I get from Sausage Maker in Buffalo, NY.....looks like you have it down.   We peel mine off still frozen brown it, add a fried egg and cheese on toast/bagel/english muffin and chow down
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm the same, I always make patties with breakfast sausage.

    Never have stuffed them.

    Yours look real good!

    Al
     
  4. I guess the issue was I am ok with the casings. Quite like them actually. But there are 4 lady under my roof, that I need to like the sausage as well.

    Thanks AL, I'm happy with the flavor and texture.
     
  5. torp3t3d0

    torp3t3d0 Smoke Blower SMF Premier Member

    I actually smoked some of mine....missed the smoked one I got in NC as a kid....these came out tasting a lot like the sausage you get from Cracker Barrel....
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great - Nice job 

    DS
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great! Nothing wrong with patties. I actually prefer them to links.

    Points!
     
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Bubba nice job keeping the peace at home.I just did some the other day wife wants patties I want some links,we did both. 75/25 yeah 25 was links.

    I used Rytek for years and just started using the fassets mixture,it is great Points

    Richie

     

    8 oz. salt
    2 oz. black pepper
    1 oz. sage
    put in ziploc and shake thoroughly, then use ½ oz. per lb. of meat

    However, this time, for those that don't have scales, I also dumped the contents of each into appropriate measuring cups and come out with:

    ¾ cup salt
    ½ cup black pepper
    ½ cup sage
    put in ziploc and shake thoroughly, then use 1 tbsp. per pound of meat
     
  9. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    They sure do!

    Enjoy!
     
  10. Thanks guys! The flavor and texture were really nice!
     

Share This Page