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|
|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|
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.