Question: Beef Sausage Patties

Mar 3, 2014 | Yosemitest

[Yosemitest]

Why can't I buy all-beef sausage patties, any more?
It seems that none of the grocery stores are selling them.

[Yosemitest]

Some of use just can't stomach pork, or shell fish.
It won't stay down. About all I can do is ~ learn how to make beef sausage patties from scratch.

[smokingfrog]

[deoetdoctrinae]

This guy got'em all?

[Yosemitest]

Well if he didn’t, his brother did.

[Carriage Hill]

It says these are all-beef:

http://jacksgourmetkosher.com/Sweet-Italian-Beef-Sausage-Patties-p55.html

Many more places online to get all-beef products. Plus, your local butcher should have/ be able to make them for you.

[Yosemitest]

Where's the BEEF (sausage patties) ?
You'd think some company would want to fill the void of customer demand.

[Yosemitest]

$9.99 for 4 patties for a total of 16 ounces is a little pricey.
But they do look good.

[BBB333]

FWIW I grind my own sausage patties - 100% pork.

I never have thought of using beef. Sounds good, though.

My recipe is similar to the above link but I do not add any sugar.

Good luck.

[JoeProBono]

[Yosemitest]

Their Beef Sausage Variety Pack looks really good.

[Yosemitest]

I lost the ability to keep pork down when I reached 28 to 32 years old.
First it was only the fresh greasy pork, then it was all the fresh pork, and then it was the greasy smoky pork, and finally even the lean smoky pork wouldn't stay down.
Doctor said it was stress from too many years in air traffic control.

[DJ MacWoW]

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[GSWarrior]

I saw a great all beef sausage recipe on the internet, but I can’t find the link....

[Just mythoughts]

I make my own beef and turkey sausage. I buy the seasoning used to make pork sausage and mix up my own. 1 -2 teaspoons per pound. (I say 1-2 teaspoons, because it really depends on the taste preference of the individual.) I buy the following from my local meat market. “Harvey's 100 Pork Sausage Seasoning No Msg”

http://excaliburseasoning.com/

I also make my own beef bacon. Take a brisket trim the fat and use Morton's Sugar Cure, the instructions are on the back of the package. It calls for 1/2 ounce of the sugar cure per pound for bacon. I will make a bacon brisket around 3 - 4 times a year. I use a seal a meal to seal the brisket during the curing process, then seal up the bacon/brisket after I slice off what I need.

http://www.amazon.com/s/?ie=UTF8&keywords=morton%27s+sugar+cure&tag=mh0b-20&index=aps&hvadid=3527266314&ref=pd_sl_2obig83icg_e

[libertarian27]

A suggestion... try approaching your Winn-Dixie meat department (if you have one in the area) and request them.

From the article below it seems like that chain is ramping up their Kosher selections, if you have one close but doesn’t have the item - their order books should have a code for that item so they can bring it in special (and tell all your friends to buy it too to keep it on the shelf!)

http://forward.com/articles/192860/winn-dixie-supermarket-bets-on-kosher-food-in-flor/

[Yosemitest]

Good idea.
When I go down to Eglan AFB (300 miles away) I can sill get Bryan Beef link sausage, but no patties.
The closest Winn Dixie is about 50 miles away, but I'll check them out.

[GraceG]

So basically Beef patties seasoned with the same seasonings as pork?

[Yosemitest]

Thanks. but turkey anything just ain't my think.
I want BEEF.
I'll try the brisket recipe, except use a half brown sugar and half Splenda mis (I'm Diabetic).

[Jane Long]

Thanks for linking to the homemade beef sausage recipe. I can’t eat pork (or shellfish), either....and turkey sausage falls short (for my tastes).

[Yosemitest]

I think so, but I'm not sure.
In the 70s before I joined the military, I cut meat for about 45 years, and we used a sausage seasoning pack per 40 pounds of meat (normally 60% lean/40% fat and it worked for either beef or pork.
Rarely we'd make turkey sausage, but it didn't sell well, and we had a very large grocery, and cut about 1 and 1/2 percent profit based on volume sales.