looking for mcdonalds sausage recipe

[Snags]

Hamburgers from the Kitchen are even better.
Jim

Totally agree
I freeze patties between sheets
Caramelise some onions(franchises have no idea how to get a teenager on 3 dollars an hour to do that)
Nice sour dough bun(not spongey sweet rubbish)
Nice Tasty (cheddar style cheese)
I like a grilled pineapple ring (grow my own pineapples too)and some home grown lettuce.
Tomato sauce (bought, not hand made, it just has that childhood taste)

[kimgary]

Mc Clone done today with homemade muffins, complete success, followed sausage makers recipe and as suggested by Oddley added a little extra sage.
According to my son's, both Chefs, recipe is "spot on".
Thanks again for the help.
Regards Gazza.

[tate58104]

Has anyone the exact ingredients for the MIXED spices?

[wheels]

McDonald's allergen booklet lists the ingredients in the sausage patty as:

Pork Sausage Patty:
Pork (97%), Salt, Dextrose, Herb and Herb Extract, Glucose Syrup,
Spice, Yeast Extract.

I doubt that anyone outside of the company manufacturing plant knows what the spices are - and probably not even those in the plant.

Phil

[Dyson]

Do they add MSG to their sausages?

[wheels]

The ingredients list don't mention it.

[NCPaul]

Yeast extracts contain glutamates but not MSG.

[wheels]

Good point. They're very high in glutamates I think. I know that Marmite, a UK product made from brewing residues, is.

Phil

[ChipsAhoy]

Has anyone the exact ingredients for the MIXED spices?

I mixed up a batch of breakfast sausage today, but held back about 2.2 lbs of the pork.
Tomorrow I intend to use that pork and make the McD's clone. For the herbs I am going to try the spice blend that I use for my regular breakfast sausage. (Nutmeg, ginger, thyme, cayenne & blk pepper)
Gonna try:
Pork 2 lb.
Salt 1.5 tsp
Blk pepper 1 tsp
Sage 1 tsp
Nutmeg 1/4 tsp
Ginger 3/4 tsp
Cayenne 1/4 tsp
Thyme 1 tsp
Cold water 1/8 cup
Cornstarch 3.6 g ,
Dextrose 0.0 none
Yeast Extract (Marmite) .4 g
I don't know the gram to volume measurements until I get the scales out.
Going to leave out the dextrose for this go round.

[wheels]

I wait with baited breath!

[ChipsAhoy]

Ok, just finished sampling the last batch. At first we made 1/2 the above (1 lb pork) and cranked it into links, then we added 1 tsp genuine maple syrup, to a second lb. made more links.
We fried up and tasted the samples compared to yesterdays batch of patties.
Hands down, adding Marmite helped, adding Marmite and Maple syrup is the best by a large margin. To use an above description, Marmite seemed to make it taste "fuller", it rounded it out.
We wanted the slight sweetness without using "intervenous dextrose", only the slighest hint of maple. Actually wouldn't taste the maple if you didn't know it was in there.
So, correcting the above receipt to what we actually did, tasted and liked....
Marmite 1/16 tsp, Real Maple syrup 2 tsp. Used canning/pickling salt (not iodized table salt). And actually 2.2 lbs pork butt (shoulder).

[DanMcG]

thanks for sharing your recipe C.A.

[ChipsAhoy]

Made another double batch today.
Neighbor, who is a butcher, suggested grinding twice with smaller disk...
At first I assumed it would be pasty, but it came out with a really nice texture after frying.
And, some how i screwed up and doubled the Maple syrup. Cooking covered the patties seamed to swell just a little thicker...... hmmmmm.
We cook them a little slower than most with a lid on, just for a bit, browned up very fine!