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need help on breakfast sausage patties

post #1 of 14
6/3/07 at 10:36pm
Thread Starter 
i have very bad luck when it comes to buying good tasting sausage patties. i dont remember the last time i bought them and ate everything in the box. does anyone know wat is the best brand of sausage patties? i usually get frozen ones. should i make them myself? i dont really wanna cook something complicated in the morning.
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post #2 of 14
6/4/07 at 6:19am
Cook's Illustrated did a test on breakfast sausgage lat year. I'll see if I can dig it up. The problem is that the brands they tested may not all be available in your area. Maybe you can make some yourself at a time that's convenient for you and then freeze 'em.

Shel
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post #3 of 14
6/4/07 at 9:42am
Thread Starter 
i dunno if it'll taste good if i freeze it. i never freeze food that i cook, never tried that before. thx for the help
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post #4 of 14
6/4/07 at 10:00am
How about making up patties from a ground sausage that you like? Then you don't have to cook them right away. You can lay them out on a baking sheet covered in wax paper, freeze and then put into a freezer bag. That way they're individually frozen and you can just pull out the amount you need at any given time. That could be a nice time saver in the morning!
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post #5 of 14
6/5/07 at 2:22am
Sausage patties are real easy to make. If you're interested I can give you some simple to follow instructions.
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post #6 of 14
6/5/07 at 11:29am
Interested! Please print recipe.

Thanks,
doc
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post #7 of 14
6/5/07 at 8:08pm
Thread Starter 
do they taste and smell like regular breakfast patties? or are they more of a dinner patty? cause im talkin about a breakfast patty. but still, if u can plz tell us the recipe
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post #8 of 14
6/6/07 at 1:54am
For a simple breakfast sausage patty,

1kg coarse ground whole leg of chicken
14g seasalt
2g black pepper
2g sage
1g marjoram
1g paprika
50g rusk
30ml ice water

cube and grind the chicken when it is partially frozen, mix everything together for about 3 minutes and form into patties. Either that or you can shape the mixture into a roll inside a plastic bag, place in the freezer till it partially freezes then it's much easier to cut into patties.
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post #9 of 14
6/11/07 at 10:23am
forkeeps.Hi.I would see if there is a farmers market in your area which makes whole hog sausage. I have a buddy in the DAV who makes whole hog,hams loins everything in his sausage.When you cook it it dos'nt shrink.When he butchers he tells us at the club and we get it the next day.If you have a local magazine advertize for it.I usually get 10 to 20 lbs.I put it up as patties and in 1/2 lb pkgs.Your butcher will grind you a extra lean pork butt to use for your own sausage.Put it away portioned and take it out portion at a time to try different seasoinings till you find the right recipie for your taste...good luck...good cookin... cookie
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post #10 of 14
6/22/07 at 6:16am
what is rusk?
what might you substitute for this?
Chef Tigerwoman

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post #11 of 14
6/22/07 at 6:19am
Rusk is the panade.
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post #12 of 14
6/22/07 at 6:20am
plain english please
Chef Tigerwoman

Stop Tofu Abuse...Eat Foie Gras...
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post #13 of 14
6/22/07 at 6:39am
Rusk is a dry bread (or biscuit). Twice-baked toast would be an acceptible substitute.

Panade is an old French desperation food made of whatever you have lying around and some stale bread (but in contemporary terms usually just describes a casserole with a base of soggy stale bread).
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post #14 of 14
6/22/07 at 6:41am
Rusk is English English for a product similiar to melba toast. It's sold in a package like crackers are sold here. It can be soaked in milk or water and mixed into ground meat for filler.
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