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.

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!

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