Cordray's Corner

Smoked sausage patties: Easy to make, convenient for customers

Today customers frequently are looking for items that are easy to store and convenient to use; items that are tasty and can be quickly prepared. This is particularly true for breakfast items, since breakfast seems to be a time when everyone is always in a rush.

Many small and medium sized meat processors would like to make a pre-cooked fresh pork sausage patty but lack the equipment to make the product. However, there is a pre-cooked breakfast patty that most processors have the necessary equipment to produce; smoked sausage patties.

Typically we think of smoked sausage being in link form but it also makes a great patty. Smoked sausage patties can be manufactured from beef, pork or a combination of the two. If you currently produce a smoked sausage link you can use the same formulation and seasonings to produce a smoked sausage patty. If you do not currently produce a smoked sausage link you can purchase a complete seasoning blend from your spice supplier; or, here is a formulation you may want to try.

Smoked Sausage Patties – All Pork

75.0 lbs.	80% Lean Pork
25.0 lbs.	50% Lean Pork
12.0 lbs.	Water
2.0 lbs.	Salt
2.0 lbs.	Dextrose
1.0 oz.	Mild Ground Red Pepper
1.5 oz.	Ground Black Pepper
1.0 oz.	Ground White Pepper
1.5 oz.	Mild Crushed Red Pepper
2.0 oz.	Ground Mustard
1.0 oz.	Garlic Powder
.25 oz.	Ground Ginger
5.0 oz.	Sodium Phosphate
.875 oz.	Sodium Erythorbate
4.0 oz.	Curing Salt (6.25% sodium nitrite)
117.0 lbs., 2.125 oz. Total

Manufacturing Procedure

Grind the 80/20 pork trim through a ½-inch grinder plate
Grind the 50/50 pork trim through a ½-inch grinder plate.
Dissolve the sodium phosphate in ½ of the water.
Transfer the ground 80/20 pork to a mixer. Add the water/sodium phosphate mixture and mix 1 minute.
Add the salt and curing salt and continue mixing for 1 minute.
Add the dextrose, spices and sodium erythorbate and continue mixing for 3 minutes. At the end of this mixing cycle the meat block should be very sticky. If it is not, mix an additional 1 minute. The stickiness is due to extracted protein which during thermal processing will help to both bind the product together and retain moisture in the product.
Add the ground 50/50 pork trim and remaining water and mix 2 minutes.
Regrind through a 3/16-inch plate.
Stuff into 30-inch by 2-7/8-inch diameter fibrous casings.
Thermal process as per Appendix A and stabilize (chill) as per Appendix B.
Remove casing and slice 3/8 inch thick.
Vacuum package 8 patties per package and label.

If you want your smoked sausage patties to be spicier, use hot red pepper rather than mild red pepper. You can also add 10-14% cheese (based on meat weight). I suggest using ¼-inch or 3/8-inch diced high melt cheddar cheese.

These smoked sausage patties have great eye appeal and are very easy to use. You can easily warm them up in a frying pan, electric skillet or microwave. Zap some patties in a microwave, put them on a biscuit and you have a quick, tasty and satisfying breakfast; the type of breakfast that is perfect on a cool fall morning.

Have a successful fall. Remember: You can change your world by changing your thoughts.