Breakfast sausage patty trick

[Joe Hell]

It’s been discussed here on occasion the desire for a patty maker for breakfast sausage. The Weston patty maker is great but the patties are substantial. I had some 100 mm casings that I had no immediate plans for so I figured that I’d stuff it with a breakfast mix, freeze and portion out on the slicer. It worked great!

This method is an inexpensive method for the home guy. I’ll be purchasing the large rolls of poly tubing for the shop soon. This is really going to speed things up!

[cdavis]

Joe Hell that’s some beautiful breakfast sausage and a great idea. I have some large casings on hand and now I know what I’m going to use them for. Thanks for the idea.

[YooperDog]

Looks good. Great idea

[craigrice]

back in the day we used plastic pipe that was cut down one side then we would freeze remove then slice on the band saw and could reuse many times a bigger size for burger patties

[akrugerne]

Has anybody taken it a step further and cooked/smoked? I always thought that would be a easy grab and go. One could get a fancy as wanted with binders/phosphates/nitrates. Obviously have to be careful without the nitrates with bacterial load.

[Jonathon]

@Joe-Hells pictures are always top notch, and it’s a great example of the quality of the meat you use affecting the outcome of your sausage

[Joe1]

I have some 65mm (2 1/2") x 18" Collagen Casings, would these work? I don’t have a slicer (yet) so I’ll have to cut with a knife. Just wondering about Collagen and freezing/cutting.

[Joe Hell]

Joe1 I would imagine any non-edible casing would work just fine. Just soak them prior to use as you normally would. Any thought Jonathon ?