www.sausagemaking.org

as wrong as it is -

I 'm addicted to the breakfast sausage patties you can from McDonalds.

Does anyone know a recipe that's similar?

it's hard to pic the flavourings
- but it's predominatly pepper on the spice front...

In my travels... - I have noticed that the UK sausage patties are Pork based
where as Australian ones are all (or mostly) beef...
I haven't tried a US one yet, so I can't comment!

but if anyone has a similar recipe - I'd be most grateful!

I have read this post -
http://forum.sausagemaking.org/viewtopic.php?t=3020

but again this is for the UK version.... (pork)

ok - just an update - I found this ingredient list for the Aussie patties:

Beef
Seasoning
- Salt
- Dried Glucose Syrup (from wheat)
- Sucrose
- Spices
- Vegetable powders (Garlic, Onion)
- Mineral Salt (341)
- Hydrolysed Vegetable protein (from Soy)
- Antioxidant 306
- Canola Oil
- Spice Extracts


Mineral Salt 341 is Calcium Phosphate

Antioxidant 306 is described as "Tocopherols concentrate, mixed"

Hydrolysed Vegetable Protein... is probably Protein Concentrate

Here is what I do.

Sage Sausage Patties


10 lbs pork shoulder
3 Tbs. coarse salt
2 Tbs. Dextrose
4 Tbs. Rubbed Sage
2 tsp. White Pepper
1 tsp. Cayenne Pepper
1 Tbs. special meat binder
1 cup powdered milk
1 cup ice water


Grind meat through a med plate, grind pepper, sage and add all ingredients, mix well and form into patties. Freeze on a cookie sheet and package after frozen.

Yield 66 2.5 oz. patties




When using remove from freezer, DO NOT THAW. remove patty paper and into the frying pan. they will shrink perfectly to the size of an English muffin when cooked.

Too much work big guy! Are you in Florida now? Should I warn the citizenry and law enforcement personnel that you are on your way?

Now, what is your "special meat binder" in your recipe? SNOT?

I squeeze "snotless" mince into a big bologna casing or plastic bulk sausage casing. Freeze then cut off "disks" as thick as you like. A serrated blade goes right through it. The "wrapper" just falls by the wayside.

Another great way to make 'em is to stuff the mince into a 3-1/2" cellulose casing clamped off with hog rings. Cook them eight hours at 170 degrees F. (77 C.) until the internal meat temperature is 150 degrees F. (66 C.) Refrigerate and cut of "disks". Warm through and serve on a bun. This is the "brown n' serve" sausage. Its even better after a week in the fridge. I like to smoke mine, so I include the proper amount of Cure #1 in the mixture and smoke it in hickory smudge.

Best wishes, Chuckwagon

Chuck old buddy i'm in Fla.my special meat binder is a product from Butcher packer called Special meat binder. Its a phosphate compound and really helps get a bind. I freeze the patties then package them in bags of about 8 patties. Just take out what you want and keep the rest frozen. It is a bit of work but very convienent just to pop them from the freezer onto the griddle

thanks for the tips guys,

It looks like Aus is the only place that has beef patties for breakfast!

I think I'll try...

Beef (20% fat)
salt
white pepper
garlic powder
onion powder
dextrose
protein concentrate (if I ever find it!)
a splash of canola oil
perhaps a vegetable stock cube/vegetta

Hey mitch, don't be embarrassed about liking the sausage at McDonalds. I do too. I eat one every now and then just to get away from my own cookin'!
As I remember, you are in the UK aren't you? In my neighborhood they're made of pork, I'm sure... with the maximum allowable percentage of tasty fat no doubt. Yum!
Next time I take a trip to town, I'll go in and intimidate the manager at McDonalds. I'll "gas up" my steed with plenty of molasses, beer, plenty of chocolate, and a few pickled eggs. If the manager won't send you the recipe, I'll ride my horse inside his establishment about the time he has to turn loose. Hey, we'll find out whats in between those biscuits eh?
Best Wishes, Chuckwagon

lol ha ha!

Your horse would no doubt be making a few biscuits of his own eh?...

I'm from Sydney Australia, but would much rather be living in the UK... anyone want to swap?

(ATTN - Insert Earls Court jokes here... I will reciprocate with Bondi jokes

It seems that every other McDonalds in the world has pork patties in their breakfast muffins!

Probably because most of the sasuages here are beef.

In fact the pork sausages at the stooper-market are labelled:
"Pork Sausages" (rather than Cumberland etc)

I guess it's just in case you buy them by accident!

Big Guy wrote:Here is what I do.

Sage Sausage Patties


10 lbs pork shoulder
3 Tbs. coarse salt
2 Tbs. Dextrose
4 Tbs. Rubbed Sage
2 tsp. White Pepper
1 tsp. Cayenne Pepper
1 Tbs. special meat binder
1 cup powdered milk
1 cup ice water


Grind meat through a med plate, grind pepper, sage and add all ingredients, mix well and form into patties. Freeze on a cookie sheet and package after frozen.

Yield 66 2.5 oz. patties

When using remove from freezer, DO NOT THAW. remove patty paper and into the frying pan. they will shrink perfectly to the size of an English muffin when cooked.

Big Guy, I made your recipe this afternoon (reduced to 2.5 pounds of meat and quartered the other ingredients except the meat binder which I didn't have).

It's a very solid recipe. I used Bulk Barn white pepper and it seemed to be the dominant flavour, overwhelming the sage. Maybe I've got a sensitive palate toward white pepper. Next time I'll half the white pepper and replace the missing white pepper with black pepper.

only 2 teaspoons of white pepper in 10# of meat? I don't think that would over power 4 tablespoons of sage. Could you have put in 2 tablespoons of pepper by mistake?

Big Guy, it's probably my source of white pepper. This is the second recipe I've used it in and it has overpowered both. Either that or I have a sensitive palate toward white pepper.... It's not something I use a lot of and had it on hand, maybe I'm just not a fan of it.

It reminds me of walking past a dairy farm. It's very pungent.

I cut the recipe to 1/4 batch. One half teaspoon overwhelmed 1 Tbl of sage. It could be the reduction in the meat quantity should have been met with a greater reduction in pepper...

The texture and the bind were outstanding, even wihout the binder.

that is suprising, I have white peppercorns and grind it fresh to add you must have some powerfull white pepper. The only difference between white and black peppercorns is the white ones are black ones that have been soaked and the black skin rinsed off.

Big Guy wrote:that is suprising, I have white peppercorns and grind it fresh to add you must have some powerfull white pepper. The only difference between white and black peppercorns is the white ones are black ones that have been soaked and the black skin rinsed off.

No. White pepper is the fully ripe, peeled and dried seed of the fruit of Piper Nigrum. Black pepper is the unripe, unpeeled, briefly cooked, partially fermented and dried fruit. (The fresh variety of black pepper is green pepper). There is no denying that there is a huge difference in taste!

Actually, it appears that McD's probably ripped off Jimmy Dean's recipe.

Try this recipe from Len Poli's Sonoma Mountain Sausage.

http://lpoli.50webs.com/index_files/Link-JDean.pdf

This is as close as I've found to what you crave!

Hope you like it!

Colin

steelchef wrote:Actually, it appears that McD's probably ripped off Jimmy Dean's recipe.

Try this recipe from Len Poli's Sonoma Mountain Sausage.

http://lpoli.50webs.com/index_files/Link-JDean.pdf

This is as close as I've found to what you crave!

Hope you like it!

Colin

Colin, it's funny you should post this, I made this recipe along side of Big Guy's (although I didn't mention Len Poli's recipe in my post).

I've made Len's recipe a couple of times since, I think it's an outstanding recipe. I make the recipe and form into 2.5oz patties in a LEM patty press much the same way Big Guy does.