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Meatgistics - Walton's - Community

Breakfast sausage patty trick

Scheduled Pinned Locked Moved Better Living Through BBQ with Joe Hell
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  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    wrote on last edited by Joe Hell
    #1

    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!

    727B3D46-2929-43C6-8EE3-35D33632117D.jpeg

    A6F47003-E5AF-46D2-868E-C7B0ADF8ECCC.jpeg

    Better Living Through BBQ!

    1 Reply Last reply
    13
  • cdavisC Offline
    cdavisC Offline
    cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo
    wrote on last edited by
    #2

    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.

    1 Reply Last reply
    1
  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    wrote on last edited by
    #3

    Looks good. Great idea

    1 Reply Last reply
    0
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    wrote on last edited by
    #4

    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

    1 Reply Last reply
    0
  • A Offline
    A Offline
    akrugerne Yearling
    wrote on last edited by
    #5

    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.

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #6

    @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

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
    0
  • J Offline
    J Offline
    Joe1 Team Blue Dry Cured Sausage Canning Sous Vide PK100
    wrote on last edited by
    #7

    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 HellJ 1 Reply Last reply
    0
  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to Joe1 on last edited by
    #8

    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 ?

    Better Living Through BBQ!

    1 Reply Last reply
    0
  • calvinC Offline
    calvinC Offline
    calvin Team Blue Regular Contributors Cast Iron Colorado
    wrote on last edited by
    #9

    does waltons have bags like that in something about 2 1/2 inch the 4 inch seems to big for a bisket

    Dave in AZD 1 Reply Last reply
    0
  • Dave in AZD Offline
    Dave in AZD Offline
    Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert
    replied to calvin on last edited by
    #10

    calvin
    https://waltons.com/pork-sausage-meat-bags/

    Why not just use these, same as Jimmy Dean and most sausage patty is sold? More convenient for freezer storage, you just microwave the frozen 1 lb bags for a minute and slice up patties with a knife when you need them? I think Joe Hell was making presliced patties commercially to sell for immediate use, but most home producers can probably knife slice their own 😉

    Tex_77T calvinC D 3 Replies Last reply
    3
  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    replied to Dave in AZ on last edited by
    #11

    Dave in AZ That’s what I do, but I don’t microwave it, I haven’t had much trouble just slicing through frozen with a sharp knife.

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    Dave in AZD 1 Reply Last reply
    1
  • Dave in AZD Offline
    Dave in AZD Offline
    Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert
    replied to Tex_77 on last edited by Dave in AZ
    #12

    Tex_77 Hah! Now you mention it, that is actually just the trick to soften up the freeze a bit so my wife can slice it. But yeah you definitely want it still frozen when slicing!

    Anyways, these are some great bags, I’m going to order some myself, I’ve been putting 1 lb flat in a quart bag then cutting into 9 with spatula. But I’ve got so many bags of cubed up meat in freezer, it’s hard to find the breakfast sausage now.

    1 Reply Last reply
    1
  • calvinC Offline
    calvinC Offline
    calvin Team Blue Regular Contributors Cast Iron Colorado
    replied to Dave in AZ on last edited by
    #13

    Dave in AZ yea that will do what i want …thanks

    1 Reply Last reply
    0
  • Y Offline
    Y Offline
    yoyo79336 Texas (TX)
    wrote on last edited by
    #14

    beautiful breakfast sausage

    1 Reply Last reply
    1
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by
    #15

    I had some frozen bulk venison breakfast sausage in poly bags so I set some in the frig overnight to temper. This afternoon I sliced it… This is a really fast and easy way to crank out a lot of patties.
    The size is just about perfect. I plan to freeze the patties solid again and then vacuum seal them between parchment paper so hopefully they don’t stick to the bags after they are thawed.

    20220914_142943.jpg

    20220914_142925.jpg

    20220914_143317.jpg

    Paul

    • How hard can it be?
    cdavisC bocephusB wdalyW lkrfletcherL 4 Replies Last reply
    4
  • cdavisC Offline
    cdavisC Offline
    cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo
    replied to processhead on last edited by
    #16

    processhead good idea 💡. And good looking sausage 😋.

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #17

    Yup, thats the first time I have seen a slicer used for that, I have seen band saws and poly tubing but using a slicer is ingenuity on another level!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
    1
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by processhead
    #18

    Joe Hell gets all the credit for this great idea. I just had to try it because it looked a huge time saver.

    Paul

    • How hard can it be?
    1 Reply Last reply
    1
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to processhead on last edited by
    #19

    processhead very good idea, parchment paper should help from keeping them from sticking.

    1 Reply Last reply
    0
  • D Offline
    D Offline
    dawg Cast Iron Masterbuilt Team Blue Power User Regular Contributors
    wrote on last edited by dawg
    #20

    I’ve cut patties with a knife that way but never thought of getting out the slicer! Great meat hack if you want to make batch up quick. 👍👍😎

    Keep Processing, "PROCESSORS"

    1 Reply Last reply
    0

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