- Jan 6, 2011
- 26,255
- 4,706
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
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
