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]

HELLO BUSINESS?
Customers calling for a product that they'll willing to buy !!!
A demand is NOT being met!

[Yosemitest]

"... I cut meat for about 45 years ..."

Correction:

I cut meat for about 4 years.

[libertarian27]

If you have any areas near you with a larger Jewish (or Muslim) population - there will be stores - usually independent Mom&Pop groceries/meat shops that will cater to that population. Find a Kosher Meat distributor in your area and find out where they deliver - One Below)

...that population wants beef products and they want them to mimic pork products (like vegans and their veggie burgers).
You’ll also find beef/veal bacon - if you can find these stores.

(Are you near a Trader Joe’s?)

http://tomerkosherfoods.com/where-to-find-tomer-kosher-food-products/

[Just mythoughts]

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).

I use the 'pork' sausage seasoning in ground beef as well as ground turkey. You can make beef sausage yourself with this seasoning.

The sugar cure to make beef bacon is already mixed. So I do not add anything. I measure out 1/2 ounce per pound of brisket, rub it into all sides of the meat. Let it cure in the refrigerator for 5-7 days depending on the thickness of the brisket. Then the brisket is rinsed and placed in lukewarm water to sit for a hour. Then drain, pat dry, and placed back in the refrigerator for at least 48 hours for equilibration.

Morton International, Inc., offers a 32 page 'home meat curing guide' for the asking. I can send you the address if you wish. I cannot tell by my package the sugar content of the Sugar Cure, but, I imagine you could inquire of the Morton company to see about making up your own or maybe they have a mix for diabetics.

I have found that by making sausage myself I can control the 'fat' content of the final product. I use the leanest ground beef I can find to make the sausage. Also it is much cheaper to make it myself given the cost of beef these days.

[Usagi_yo]

Does Beef Chorizo count? Cause I just found some, it’s double the price of pork Chorizo, but I disklike fatty pork.

Oh how I miss the Southern California Carna Asada Burritos from Roberto’s #99

[Yosemitest]

I’m in the sticks, 30 miles away from even a medium size town (not city) in Mississippi and Jackson is over 100 miles away.,br>
Finding a Kosher shop here isn’t likely.

[Yosemitest]

Thanks.
I remember when we made lean sausage in the meat department of "Sack and Save", it didn't sell very swell, although I liked it. About a 70% lean/30% fat is the leanest the would sell to any volume without losing a lot of product to shelf life.

[libertarian27]

Another suggestion is to go to your usual grocery store in the area and ask the meat department to look at their distributor order book to see if they have those items available to buy....(having a guaranteed customer should clinch the order - may need to buy the whole case and freeze most of it)

Restaurants are another option, they have different distributors and a different product mix, if you are friendly with any restaurant owners - that could be another avenue.

A Sale is a Sale :)

[Yosemitest]

Chorizo?

"Chorizo or chouriço is a term originating from the Iberian Peninsula encompassing several types of pork sausages."

I'm not familiar, but pork will NOT stay down.
It makes me throw up.

There was a green waxy seasoning in some of the Mexican dishes that didn't agree with me, when I was out at March AFB and also out at Houston TX, "chipotle" I think, but I may be misspelling it,

[Yosemitest]

I've asked a few of them, and I get the standard answer of "we don't stock that", but I sense the "they don't give a rat's ..."
This is rural Mississippi and the local town heavily black, and pork "off the walls" sells.
"Off the walls" refers to the hanging meats such as "Souse" and many others, in the smoked meat case, and pork tails, stomachs, feet, and chitl'ins.

[Yosemitest]

I haven’t thought about restaurants, such as Hardy’s “Country fried beef steak sausage biscuit”.

[Usagi_yo]

Yes, but I found ‘beef’ Chorizo.

It’s what you expect an uncooked pepperoni log to look like. Except I don’t think they cook pepperoni.

Either way, the one I bought yesterday is completely raw, you must cook it. It’s yummy scrambled in omelets and served in a warm flour tortilla. Just a little goes a long way. Like my log was 8” long and about the diameter of a Susan B. Anthony dollar. Just 1” is enough to fully flavor the omelet.

[Carriage Hill]

Heck, I’d try them anyway, despite the price. If they’re certified Kosher, they can’t have shellfish or other things in them, can they?

[libertarian27]

"Off the walls" refers to the hanging meats such as "Souse" and many others, in the smoked meat case, and pork tails, stomachs, feet, and chitl'ins.

That's a neat phrase - I bet it's a spin-off from the category "Offals"

Restaurants may be your best bet - stick with asking the Mom&Pop ones...product would most likely be available frozen - patties or bulk mix. Their distributors barely ever use order books so the owner will need to ask their sales rep if something is available.

[Carriage Hill]

Those do look good. Nearest store selling Jack's products is 1½-hrs away from me. It'd be a toss-up driving to get vs ordering online. Bookmarking for later ordering...

[Yosemitest]

I think I will.
But I want a large order, so on my budget it'll have to wait until at least next month.

[Yosemitest]

The phrase comes from the hanging meat on the hooks in the meat counter, like luncheon meats in their packs.
Think of the Oscar Mayer "Variety Packs", "Thin Slicked Roast Beef", etc ...

[paladinan]

For what it’s worth: if you take ground beef and add rosemary, it’ll taste like brat; if you take the same beef and add sage, it’ll taste like standard Italian sausage. (I have a formal recipe, if needed.)

[Yosemitest]

Bookmarked for me too.

[Yosemitest]

Post it here, because others might want to try it also.
Just be sure to show it as trade marked for you, and you're covered.