BREAKFAST SAUSAGE PATTIES

Discussion in 'Pork' started by gary s, Oct 31, 2015.

  1. Breakfast Sausage Patties

    I started with a 7.5 lb. Pork Butt that was on sale for $ 0.99 lb. can’t beat a deal like that. After removing the bone and some gristle I ended up with 6.11 lbs. I was shooting for a 30% fat ratio. I had 1.7 lbs. of pork fat in the freezer which works out to 27.8 % but with the fat that was in the butt, should be right on.

    My intent is to try to get as close to Purnell’s “Old Folk’s” sausage as I can. My wife is real picky when it comes to breakfast sausage, and Old Folks is her favorite.

    I have made “A Bunch” of sausage which I thought was good and really liked, but no Cigar.

    Years ago when I made Deer sausage I used a mix that my wife really liked, in fact she said “I liked the deer sausage you used to make”. I started racking my brain trying to remember what seasoning I used, and finally remembered,

    AC Legg #10. So this batch I will be using it.

    I did a few taste tests to get the right amount. The package is 8oz and will season 25 lbs. but my wife said that ratio was a little much. I ended up with about a 70% ratio. It’s pretty darn close. Wife is happy, I’m happy.

    Here is the pork butt



    Everything ready to go


    I deboned and trimmed the butt, cut into 1 in. cubes


    Almost 6.11 lbs. Close enough


    Ready to grind I cubed and added 1.7 lbs. of pork fat


    First grind with the largest plate


    Here is the meat ground and a picture of the seasoning


    I took the proper amount of seasoning mixed it with a 1/2 cup

    of cold water, then mixed it into the meat. (You really need to

    spend some time mixing well)  Then into the freezer to chill 

    back down.


    OK meat out of the freezer and ready for second grind


    The colder it is the better it grinds


    All ground , and ready to go back in the fridge until next step.


    We like patties, so I measure 1 lb. of sausage and roll it into

    a log using plastic wrap



    After I have them all rolled up, they go into the freezer for 2 - 3

    hours until they are firm enough to slice


    After a nice rest in the freezer I pull them out one at a time to slice



    Slices up perfect


    Once they are sliced, I put them into vacuum bags which I have 

    already placed a piece of parchment paper for a divider.

    After they are all sliced and in the bags I put them back in the 

    freezer for 2-3 more hours to freeze, then vacuum seal,

    and back to the freezer till we are ready for some sausage



    Thank you for looking
     
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Gary, you've been busy lately!

    The sausages look great and I'm going to steal the idea on how to make the patties!
     
  3. Hey go ahead, This way works great. My wife doesn't like to patty sausage first thing in the morning, The Old Folks which is her favorite

    comes in a box ans already pattied up. Hence the way I do it.

    Nothing hard about it just a few extra steps, but really worth it

    Sun popped out here  We got another 2 1/4 "  here at my house.

    Gary
     
  4. Hi buddy.  Looks GREAT!  So long as the wife is happy, job done!

    May I pass on something I saw just last nite.  You folks may want to try it; I am going to try it next time:  I happened to see a cooking show hosted by one of the UK top chef.  Now he was talking about burgers but the idea should work here also.  He says as you do your second grind keep the "lines" of ground meat all running the same direction.  Like the ground meat you buy from the store.  As you roll in plastic wrap keep the lines running the long way.  Then follow gary's procedure for the freezing and slicing process.  The idea being you bite down on the vertical lines rather than horizontally across the lines, or a mix of the two.  He says it makes the burger/sausage patty more tender; not as solid.  Makes some sense??  Now the rub is he was making and using his burger patties fresh.  If you vac seal the patties would the sealer "mash" them together anyway??  If anyone tries tis before I do please post a thread and let us know.  If not I will post when I try it.  Keep Smokin!

    Danny
     
  5. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like a proven process for sure!

    Drizzle all day here so far...
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Gary they look great, my slicer would die if I tried that.Thanks for sharing

    Richie

    [​IMG]
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Great job Gary!!!

    [​IMG]

    DS
     
  8. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Nice Gary, very nice.  Last time I made breakfast sausages, I just pattied them by hand.  I sure like this idea a lot better.

    [​IMG]

    Thanks

    Gary
     
  9. Thanks Gary, like I said a few extra steps but worth it in the end. -----  you been doing OK ?

    Gary
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job Gary!![​IMG][​IMG]

    And Thanks for sharing that Great way of making, slicing, and packing those Bad Boys!![​IMG]----------------[​IMG]

    Bear
     
  11. smo-king joe

    smo-king joe Newbie

    Can't go wrong with Legg's.  Great stuff.  Happy wife, happy life!  Thanks for sharing and great pics.
     
  12. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Doing great Gary.  Leaving for the north country in a week or two--spend the winter up there hauling logs.

    Gary
     
  13. 4pogo7

    4pogo7 Smoking Fanatic

    Gary that is awesome! I had been wanting to make patties but wasn't sure how to make them come out nice. This is just perfect!

    [​IMG]
     
  14. Thanks,  It was a little trial and error   the first time I rolled them and was going to slice but It just doesn't work if the meat is soft. So I put it in the freezer for a few hours and it sliced great, but was not frozen completely. So after slicing and bagging them I put them back in the freezer to freeze solid before sealing.

    Gary
     
  15. 4pogo7

    4pogo7 Smoking Fanatic

    You saved me the headache of figuring that all out myself. I would have vac sealed the first ones after slicing without thinking about it. I am assuming they wouldn't be very pretty our patty like after that. Nice work!
     
  16. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks great Gary.. Like the idea of par freeze and slice.. they look good..................[​IMG]

    Joe
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Looks good as usual Gary. Great job.
     
  18. joe black

    joe black Master of the Pit OTBS Member

    Really great looking sausage, Gary. The tutorial is awesome. You make everything look too easy. Just for personal information, what is the outcome if the fat ratio is greatly reduced?

    Thanks, and keep up your great instruction, Joe :points:
     
  19. Thanks Joe,  A lot less fat makes it to dry

    Gary
     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking sausage, Gary.

    Disco
     

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