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!