You, sir, are doing incredibly important educational work here. I too have bought the frozen patties, and probably said a bad word, when all I really wanted was to just make a proper sausage breakfast sandwich. I'm saving the recipe, which I will make, and I subscribed too. 🙏 thanks
Had this for breakfast this morning. I made 14 pounds of sausage the day before yesterday and froze most of it but it really makes good egg/sausage/cheese muffins.
Commercially available sausage patties suck. I normally just buy the ground sausage in a tube and make my own patties. But I definitely need to try these. There way better without all the fillers.
A tip on stacking the patties with a paper in between each one. With only one piece of paper, if you freeze them stacked (I'll stack 4 or so that fit into a baggie) put two pieces of paper between them. This will let them separate much more easily. With the single paper, they tend to want to stay frozen together. With two, not so much. Oh. I also freeze them after putting the stack of 4 on a small plate and then into the freezer. When they are frozen, they fit much more easily into the baggie without being mashed up as you jam them into the baggie.
I just smash it down before cooking so it's thinner and wider. It works nice because it cooks so much h faster and you can crisp up the outside nicely.
Fantastic, Great Lakes!!! This has been a pet peeve of mine as well. Although I've tried making my own breakfast sausage patties before, I haven't landed on the right spice mixture yet. I'm going to give your recipe a try this weekend! It sure looks great! This could result in one less irritation for 2022. LOL Thanks Great Lakes and Happy New Year!
@@GreatLakesPrepping Thanks, Great Lakes. I think you should consider doing a video about what type of content you have planned (tentatively) for 2022. That would be awesome!
@@averagejoesmiling456 That's a good idea. Unfortunately I often don't necessarily know what videos I'm going to make until shortly before I start making them!
Let me help you with the English Muffin. IT's Not Toasted !! It's Pan Fried on LOW. No Butter. This makes the English Muffin moist and soft again. I turn it over a couple of times as I'm reheating my previously cooked sausage patty for my SMw/E at home.
I know I am a year late to the party but I also want to add myself to the list people asking why? Why don't any of the commercial sausage companies recognize that many people want a breakfast sausage patty that fits properly into an English muffin home made breakfast sandwich? Like others, I have experimented with using the Jimmy Dean tube of sausage to press out a proper size patty for my sandwich but I really don't want to spend the time doing that. Can someone PLEASE make and sell English muffin sized breakfast sausage patties for the lazier of us who don't want to make their own?
You can certainly use any (or not use any) ingredients you like. Nothing defines "sausage" except for seasonings and ground meat. I like a certain flavor profile in mine that calls for things like black pepper, but try anything that sounds good to you.
I still have it. If I recall correctly, I didn't feel like firing up the entire flat-top for a couple sausage patties so I went with the cast iron skillet for this one.
I recommend adding 1/4 tsp of white pepper and 1/2 tsp of nutmeg. It will be very close to Mackey D's sausage flavor. Also, I would say go with a 30% fat content. I go to my butcher shop, buy 3 lbs of pork fat, then freeze it in vacuum sealed 4 oz chunks. I throw the extra 4 oz in per pound of pork I am grinding. Remember...FAT = FLAVOR!
