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Question: Beef Sausage Patties
Mar 3, 2014 | Yosemitest

Posted on 03/03/2014 6:50:25 AM PST by Yosemitest



TOPICS: Chit/Chat; Food; Health/Medicine
KEYWORDS: beef; food; sausage
Some of use just can't stomach pork, or shell fish.
It won't stay down. About all I can do is ~ learn how to make beef sausage patties from scratch.
1 posted on 03/03/2014 6:50:25 AM PST by Yosemitest
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To: Yosemitest

2 posted on 03/03/2014 6:52:35 AM PST by smokingfrog ( sleep with one eye open (<o> ---)
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To: Yosemitest
This guy got'em all?


3 posted on 03/03/2014 6:55:56 AM PST by deoetdoctrinae (Gun-free zones are playgrounds for felons.)
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To: deoetdoctrinae

Well if he didn’t, his brother did.


4 posted on 03/03/2014 7:00:11 AM PST by Yosemitest (It's Simple ! Fight, ... or Die !)
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To: Yosemitest

It says these are all-beef:

http://jacksgourmetkosher.com/Sweet-Italian-Beef-Sausage-Patties-p55.html

Many more places online to get all-beef products. Plus, your local butcher should have/ be able to make them for you.


5 posted on 03/03/2014 7:00:29 AM PST by carriage_hill (Peace is that brief glorious moment in history, when everybody stands around reloading.)
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To: smokingfrog
Where's the BEEF (sausage patties) ?
You'd think some company would want to fill the void of customer demand.
6 posted on 03/03/2014 7:01:40 AM PST by Yosemitest (It's Simple ! Fight, ... or Die !)
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To: carriage_hill
$9.99 for 4 patties for a total of 16 ounces is a little pricey.
But they do look good.
7 posted on 03/03/2014 7:06:45 AM PST by Yosemitest (It's Simple ! Fight, ... or Die !)
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To: Yosemitest

FWIW I grind my own sausage patties - 100% pork.

I never have thought of using beef. Sounds good, though.

My recipe is similar to the above link but I do not add any sugar.

Good luck.


8 posted on 03/03/2014 7:09:33 AM PST by BBB333 (Q: Which is grammatically correct? Joe Biden IS or Joe Biden ARE an idiot?)
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To: smokingfrog

9 posted on 03/03/2014 7:10:54 AM PST by JoeProBono (SOME IMAGES MAY BE DISTURBING VIEWER DISCRETION IS ADVISED;-{)
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To: carriage_hill
Their Beef Sausage Variety Pack looks really good.
10 posted on 03/03/2014 7:13:06 AM PST by Yosemitest (It's Simple ! Fight, ... or Die !)
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To: BBB333
I lost the ability to keep pork down when I reached 28 to 32 years old.
First it was only the fresh greasy pork, then it was all the fresh pork, and then it was the greasy smoky pork, and finally even the lean smoky pork wouldn't stay down.
Doctor said it was stress from too many years in air traffic control.
11 posted on 03/03/2014 7:17:04 AM PST by Yosemitest (It's Simple ! Fight, ... or Die !)
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The 2nd Quarter FReepathon Starts April 1st


Click The Pic To Donate

Donate And Finish The 1st!

12 posted on 03/03/2014 7:21:41 AM PST by DJ MacWoW (The Fed Gov is not one ring to rule them all)
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To: Yosemitest

I saw a great all beef sausage recipe on the internet, but I can’t find the link....


13 posted on 03/03/2014 7:24:35 AM PST by GSWarrior
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To: Yosemitest
I make my own beef and turkey sausage. I buy the seasoning used to make pork sausage and mix up my own. 1 -2 teaspoons per pound. (I say 1-2 teaspoons, because it really depends on the taste preference of the individual.) I buy the following from my local meat market. “Harvey's 100 Pork Sausage Seasoning No Msg”

http://excaliburseasoning.com/

I also make my own beef bacon. Take a brisket trim the fat and use Morton's Sugar Cure, the instructions are on the back of the package. It calls for 1/2 ounce of the sugar cure per pound for bacon. I will make a bacon brisket around 3 - 4 times a year. I use a seal a meal to seal the brisket during the curing process, then seal up the bacon/brisket after I slice off what I need.

http://www.amazon.com/s/?ie=UTF8&keywords=morton%27s+sugar+cure&tag=mh0b-20&index=aps&hvadid=3527266314&ref=pd_sl_2obig83icg_e

14 posted on 03/03/2014 7:27:26 AM PST by Just mythoughts (Jesus said Luke 17:32 Remember Lot's wife.)
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To: Yosemitest

A suggestion... try approaching your Winn-Dixie meat department (if you have one in the area) and request them.

From the article below it seems like that chain is ramping up their Kosher selections, if you have one close but doesn’t have the item - their order books should have a code for that item so they can bring it in special (and tell all your friends to buy it too to keep it on the shelf!)

http://forward.com/articles/192860/winn-dixie-supermarket-bets-on-kosher-food-in-flor/


15 posted on 03/03/2014 7:29:01 AM PST by libertarian27 (FreeRepublic Cookbooks 2011 & 2012 - Click Profile)
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To: libertarian27
Good idea.
When I go down to Eglan AFB (300 miles away) I can sill get Bryan Beef link sausage, but no patties.
The closest Winn Dixie is about 50 miles away, but I'll check them out.
16 posted on 03/03/2014 7:33:06 AM PST by Yosemitest (It's Simple ! Fight, ... or Die !)
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To: Yosemitest

So basically Beef patties seasoned with the same seasonings as pork?


17 posted on 03/03/2014 7:35:09 AM PST by GraceG
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To: Just mythoughts
Thanks. but turkey anything just ain't my think.
I want BEEF.
I'll try the brisket recipe, except use a half brown sugar and half Splenda mis (I'm Diabetic).
18 posted on 03/03/2014 7:35:54 AM PST by Yosemitest (It's Simple ! Fight, ... or Die !)
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To: Yosemitest

Thanks for linking to the homemade beef sausage recipe. I can’t eat pork (or shellfish), either....and turkey sausage falls short (for my tastes).


19 posted on 03/03/2014 7:36:24 AM PST by Jane Long (While Marxists continue the fundamental transformation of the USA, progressive RINOs assist!)
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To: GraceG
I think so, but I'm not sure.
In the 70s before I joined the military, I cut meat for about 45 years, and we used a sausage seasoning pack per 40 pounds of meat (normally 60% lean/40% fat and it worked for either beef or pork.
Rarely we'd make turkey sausage, but it didn't sell well, and we had a very large grocery, and cut about 1 and 1/2 percent profit based on volume sales.
20 posted on 03/03/2014 7:39:54 AM PST by Yosemitest (It's Simple ! Fight, ... or Die !)
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To: Jane Long
HELLO BUSINESS?
Customers calling for a product that they'll willing to buy !!!
A demand is NOT being met!
21 posted on 03/03/2014 7:41:45 AM PST by Yosemitest (It's Simple ! Fight, ... or Die !)
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To: Yosemitest
Correction:
22 posted on 03/03/2014 7:43:33 AM PST by Yosemitest (It's Simple ! Fight, ... or Die !)
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To: Yosemitest

If you have any areas near you with a larger Jewish (or Muslim) population - there will be stores - usually independent Mom&Pop groceries/meat shops that will cater to that population. Find a Kosher Meat distributor in your area and find out where they deliver - One Below)

...that population wants beef products and they want them to mimic pork products (like vegans and their veggie burgers).
You’ll also find beef/veal bacon - if you can find these stores.

(Are you near a Trader Joe’s?)

http://tomerkosherfoods.com/where-to-find-tomer-kosher-food-products/


23 posted on 03/03/2014 7:51:16 AM PST by libertarian27 (FreeRepublic Cookbooks 2011 & 2012 - Click Profile)
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To: Yosemitest
Thanks. but turkey anything just ain't my think. I want BEEF. I'll try the brisket recipe, except use a half brown sugar and half Splenda mis (I'm Diabetic).

I use the 'pork' sausage seasoning in ground beef as well as ground turkey. You can make beef sausage yourself with this seasoning.

The sugar cure to make beef bacon is already mixed. So I do not add anything. I measure out 1/2 ounce per pound of brisket, rub it into all sides of the meat. Let it cure in the refrigerator for 5-7 days depending on the thickness of the brisket. Then the brisket is rinsed and placed in lukewarm water to sit for a hour. Then drain, pat dry, and placed back in the refrigerator for at least 48 hours for equilibration.

Morton International, Inc., offers a 32 page 'home meat curing guide' for the asking. I can send you the address if you wish. I cannot tell by my package the sugar content of the Sugar Cure, but, I imagine you could inquire of the Morton company to see about making up your own or maybe they have a mix for diabetics.

I have found that by making sausage myself I can control the 'fat' content of the final product. I use the leanest ground beef I can find to make the sausage. Also it is much cheaper to make it myself given the cost of beef these days.

24 posted on 03/03/2014 7:53:23 AM PST by Just mythoughts (Jesus said Luke 17:32 Remember Lot's wife.)
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To: Yosemitest

Does Beef Chorizo count? Cause I just found some, it’s double the price of pork Chorizo, but I disklike fatty pork.

Oh how I miss the Southern California Carna Asada Burritos from Roberto’s #99


25 posted on 03/03/2014 7:56:39 AM PST by Usagi_yo (Standardization is an Evolutionary dead end.)
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To: libertarian27

I’m in the sticks, 30 miles away from even a medium size town (not city) in Mississippi and Jackson is over 100 miles away.,br>
Finding a Kosher shop here isn’t likely.


26 posted on 03/03/2014 7:59:47 AM PST by Yosemitest (It's Simple ! Fight, ... or Die !)
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To: Just mythoughts
Thanks.
I remember when we made lean sausage in the meat department of "Sack and Save", it didn't sell very swell, although I liked it. About a 70% lean/30% fat is the leanest the would sell to any volume without losing a lot of product to shelf life.
27 posted on 03/03/2014 8:03:30 AM PST by Yosemitest (It's Simple ! Fight, ... or Die !)
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To: Yosemitest

Another suggestion is to go to your usual grocery store in the area and ask the meat department to look at their distributor order book to see if they have those items available to buy....(having a guaranteed customer should clinch the order - may need to buy the whole case and freeze most of it)

Restaurants are another option, they have different distributors and a different product mix, if you are friendly with any restaurant owners - that could be another avenue.

A Sale is a Sale :)


28 posted on 03/03/2014 8:08:49 AM PST by libertarian27 (FreeRepublic Cookbooks 2011 & 2012 - Click Profile)
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To: Usagi_yo
Chorizo?
I'm not familiar, but pork will NOT stay down.
It makes me throw up.

There was a green waxy seasoning in some of the Mexican dishes that didn't agree with me, when I was out at March AFB and also out at Houston TX, "chipotle" I think, but I may be misspelling it,
29 posted on 03/03/2014 8:13:44 AM PST by Yosemitest (It's Simple ! Fight, ... or Die !)
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To: libertarian27
I've asked a few of them, and I get the standard answer of "we don't stock that", but I sense the "they don't give a rat's ..."
This is rural Mississippi and the local town heavily black, and pork "off the walls" sells.
"Off the walls" refers to the hanging meats such as "Souse" and many others, in the smoked meat case, and pork tails, stomachs, feet, and chitl'ins.
30 posted on 03/03/2014 8:19:18 AM PST by Yosemitest (It's Simple ! Fight, ... or Die !)
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To: libertarian27

I haven’t thought about restaurants, such as Hardy’s “Country fried beef steak sausage biscuit”.


31 posted on 03/03/2014 8:21:43 AM PST by Yosemitest (It's Simple ! Fight, ... or Die !)
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To: Yosemitest

Yes, but I found ‘beef’ Chorizo.

It’s what you expect an uncooked pepperoni log to look like. Except I don’t think they cook pepperoni.

Either way, the one I bought yesterday is completely raw, you must cook it. It’s yummy scrambled in omelets and served in a warm flour tortilla. Just a little goes a long way. Like my log was 8” long and about the diameter of a Susan B. Anthony dollar. Just 1” is enough to fully flavor the omelet.


32 posted on 03/03/2014 8:31:40 AM PST by Usagi_yo (Standardization is an Evolutionary dead end.)
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To: Yosemitest

Heck, I’d try them anyway, despite the price. If they’re certified Kosher, they can’t have shellfish or other things in them, can they?


33 posted on 03/03/2014 8:33:21 AM PST by carriage_hill (Peace is that brief glorious moment in history, when everybody stands around reloading.)
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To: Yosemitest
"Off the walls" refers to the hanging meats such as "Souse" and many others, in the smoked meat case, and pork tails, stomachs, feet, and chitl'ins.

That's a neat phrase - I bet it's a spin-off from the category "Offals"

Restaurants may be your best bet - stick with asking the Mom&Pop ones...product would most likely be available frozen - patties or bulk mix. Their distributors barely ever use order books so the owner will need to ask their sales rep if something is available.

34 posted on 03/03/2014 8:39:28 AM PST by libertarian27 (FreeRepublic Cookbooks 2011 & 2012 - Click Profile)
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To: Yosemitest
Those do look good. Nearest store selling Jack's products is 1½-hrs away from me. It'd be a toss-up driving to get vs ordering online. Bookmarking for later ordering...
35 posted on 03/03/2014 8:44:17 AM PST by carriage_hill (Peace is that brief glorious moment in history, when everybody stands around reloading.)
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To: carriage_hill
I think I will.
But I want a large order, so on my budget it'll have to wait until at least next month.
36 posted on 03/03/2014 9:06:33 AM PST by Yosemitest (It's Simple ! Fight, ... or Die !)
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To: libertarian27
The phrase comes from the hanging meat on the hooks in the meat counter, like luncheon meats in their packs.
Think of the Oscar Mayer "Variety Packs", "Thin Slicked Roast Beef", etc ...
37 posted on 03/03/2014 9:09:13 AM PST by Yosemitest (It's Simple ! Fight, ... or Die !)
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To: Yosemitest

For what it’s worth: if you take ground beef and add rosemary, it’ll taste like brat; if you take the same beef and add sage, it’ll taste like standard Italian sausage. (I have a formal recipe, if needed.)


38 posted on 03/03/2014 9:10:53 AM PST by paladinan (Rule #1: There is a God. Rule #2: It isn't you.)
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To: carriage_hill

Bookmarked for me too.


39 posted on 03/03/2014 9:12:06 AM PST by Yosemitest (It's Simple ! Fight, ... or Die !)
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To: paladinan
Post it here, because others might want to try it also.
Just be sure to show it as trade marked for you, and you're covered.
40 posted on 03/03/2014 9:14:04 AM PST by Yosemitest (It's Simple ! Fight, ... or Die !)
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To: Yosemitest
"... I cut meat for about 45 years ..." Correction: I cut meat for about 4 years.

Now had you been a Mohel.......

41 posted on 03/03/2014 10:55:41 AM PST by Mastador1 (I'll take a bad dog over a good politician any day!)
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To: Mastador1

30 years of Air Traffic Control and the typo of 45 years goes beyond my age.


42 posted on 03/03/2014 6:23:19 PM PST by Yosemitest (It's Simple ! Fight, ... or Die !)
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