How to Make Breakfast Sausage Patties (Charcutepalooza)

This was our first attempt at breakfast sausage patties – I`m not sure I was thrilled with the results though I will definitely make these again and learned a lot in the process – part of which was just how easy these are to make.

Here`s what I found interesting:

  • It was surprisingly easy to take apart 5 pounds of butt roast and turn it into chuck using only a carving knife.  I thought it was going to take a whole lot more work than it did.
  • The patties freeze very well.
  • The key to the sausage feel (and taste) is about 30% fat to meat.

How to Make Breakfast Sausage Patties (Charcutepalooza) Preserving Recipes Pork

Here`s what I would repeat:

  • Chucking the large chunks of fat separately from the meat was a good move.  The fat was tougher to chop and doing it separately made the rest a breeze.
  • Add lots of flavor.  We used paprika, oregano, salt, pepper and our own dehydrated onions and apples.  Use so much that it makes you uncomfortable.
  • Mix the concoction with your hands it`s just that easy.
  • Let the flavors mingle in the fridge for several hours after mixing – this will help bring the flavors together.
  • Don`t be afraid to ask the butcher to cut the butt in half if you don`t plan on using the entire thing.
  • edit: Darryl points out in the comments of the importance of grinding meat that is as cold as possible (even nearly frozen) – this indeed was a key I missed explaining when first publishing and wanted to add it as it’s so important – thanks Darryl!

Here`s what I would do differently next time:

  • Not add honey.  It was a good idea but the lack of casing on this sausage means that the honey will quickly burn when cooking.  It`s tasty, just not so pretty.
  • Cook slower.  A slower cook would have changed the entire texture and not blackened the outside.
  • Chopped my meat once more.  I would have gone just slightly finer than I did – it ould have added less than 5 minutes to the entire process and would have made the final results more sausage-like – although I would still leave some good ‘hunks’ as the texture is just so much better than a commercial meat slurry.

We’re hoping the photos tell the story – ask away if they don’t!

How to Make Breakfast Sausage Patties (Charcutepalooza) Preserving Recipes Pork

Comments

  1. Hey Joel,

    The other thing you should always keep in mind while doing any sort of meat grinding, chopping or cutting is that it is terribly important to keep the meat as cold as possible during the whole process. The last thing you want to start happening is to have the fats melting while you are mixing the product. Actually the closer to frozen, the better the results every time.

    Today we are grinding hamburger and having fresh ground burgers on our BBQ…these would of course have been a welcome addition.

    • Darryl, AWESOME point – we did indeed pull these out nearly frozen… going to add it to the main text above so no-one misses this – thank you Darryl; always the pro!

  2. Nice job Joel! Yet again, I didn’t get around to charcutepalooza this month. You make it sound so easy…but when I read it I though ‘pashaw!” I can buy good ground meat. I want breakfast at your place!

  3. Great use for all those magic powders you’ve been making.
    I wonder about the limes and/or raisins with ground turkey??

  4. Have you tried cherry powder yet? THAT has me kind of excited right now! (I know, doesn’t take much, lol)

  5. I did chorizo this month, and I too, was shocked at how easy it was. It was really inspiring!

  6. I read the process and what would be done different next time, but is there an actual real receipe? Like how much paprika, oregeno, salt, pepper, etc.?
    I keep on finding instruction how to make sausage and reciepes to use sausage as an ingredient. But I’m going crazy looking for the is actual list of ingredients and amounts. If you can help would be most appreciative!!! ;)

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