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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
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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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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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