California Farm Breakfast Sausage Patties
Eight different sausages from one pound of ground meat patties, pork or lamb. You can make American, Andouille, Italian Mild, Italian Spicy, Latin American Chorizo, Bratwurst, Kielbasa, South African “ boerewors”, Breakfast, and Goa Sausage by just adding a pinch of the right spices and 1/2 tsp flavoring at the time you cook them.
Make 1/2 inch thick organic patties, eight per pound, ( the size of a McDonalds burger) as big as a wide mouth mason jar. Freeze them individually between wax paper, cook and season them frozen without thawing for breakfast, soups, sauces and dinners. Just make sure you use an internal probe thermometer and cook meat to 160F degrees inside.
You sprinkle the spices on top of the frozen meat, and sandwich another frozen patty on top, to make an inch thick special sausage. The basic patties all have salt and pepper in them already.
California Farm Breakfast Sausage Patties
Eight different sausages from one pound of ground meat patties, pork or lamb. You can make American, Andouille, Italian Mild, Italian Spicy, Latin American Chorizo, Bratwurst, Kielbasa, South African “ boerewors”, Breakfast, and Goa Sausage by just adding a pinch of the right spices and 1/2 tsp flavoring at the time you cook them.
Make 1/2 inch thick organic patties, eight per pound, ( the size of a McDonalds burger) as big as a wide mouth mason jar. Freeze them individually between wax paper, cook and season them frozen without thawing for breakfast, soups, sauces and dinners. Just make sure you use an internal probe thermometer and cook meat to 160F degrees inside.
You sprinkle the spices on top of the frozen meat, and sandwich another frozen patty on top, to make an inch thick special sausage. The basic patties all have salt and pepper in them already.
Cooking Instructions
- 1
Slice pound of cold shoulder meat across the grain in 1” thick slices, then in 1” strips. Grind in food processor or meat grinder. Roll ground meat out to 1/2” thick on cutting board. Use wide mouth mason jar to make 8 meat patties, two ounces each in weight. Sprinkle with pinch of salt and pepper. Put 3” x 3” piece of wax paper to stack the meat patties for freezing. Make second pound.
- 2
To season the meat patties for a specific type of sausage, take two frozen meat patties, remove paper, season with pinches of selected spices and selected 1/2 tsp of liquid on one patty, press other patty on top, makes a quarter pound portion, cook frozen or thawed.
- 3
Heat cast iron skillet to medium, sear meat on one side, 5 minutes, flip, sear on other side till meat is cooked inside to 160F degrees
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