Fresh Breakfast Sausage storage

[GWG8541]

I’m just wondering if any freezes much breakfast sausage and how you are doing it. My last batch was some Walton’s Southern style with added Cracked Black Peppercorn. I really don’t do enough to get out the stuffer and press into bulk tubes. The last batch, I made hand patties and placed them on a baking sheet in the deep freezer for about an hour to keep them firm for packing. Then I vacuum packed in a single layer of 6 patties, which was just over a lb each packages. It turned out great. I know it took a lot of vacuum bag space, but they easily thawed and cooked up great. Any other suggestions or methods for us home hobbyist?

[Tex_77]

My suggestion would be make a bigger batch and stuff them in bulk bags. If I’m going to the trouble of getting my equipment out, I’m making a full batch. Now if I’m making a full batch, i do it with a friend and we split everything 50/50, so maybe find a friend to partner with you.

[Tex_77]

My suggestion would be make a bigger batch and stuff them in bulk bags. If I’m going to the trouble of getting my equipment out, I’m making a full batch. Now if I’m making a full batch, i do it with a friend and we split everything 50/50, so maybe find a friend to partner with you.

[Pivodog]

I usually make patties and lightly freeze them and vacuum pack a couple to pack and toss them into the freezer. Also, I do chorizo that way for breakfast tacos.

[mhighland69]

GWG8541 I make a lot of breakfast sausage 25 lbs. at a time and I do this when I package bulk, or sausage patties. I save my foam trays from grocery shopping (meat, vegetables, fruit) come on them, or you can buy a case from a web site called WebstaurantStore for about $25.00, I use boxed deli waxed paper sheets you can also buy these from the fore mentioned web site. I place half of the sheet on the foam tray, weigh out my bulk sausage place on the tray and fold the other half of the waxed sheet over the top of the sausage and then vacuum seal, no need to pre freeze, the same process works for patties. I hope this helps you out.

[craigrice]

I use A slider burger maker and patty papers in-between on breakfast sausage for the size they fit on an English muffin for A breakfast sandwich

[mhighland69]

craigrice Yes, I do the exact same thing for my sausage patties, slider burger maker.

[HerbcoFood]

I do something similar, I just don’t make patties, I measure out to a lb and stuff it into a pint size bag. Then after vacuum sealing I flatten it out so they stack nice.

[Lacho]

I like to vacuum pack pint size bags and flatten out also stack and storage is great

[YooperDog]

Something that was brought up in an earlier discussion is that you can stuff a 3"or larger sausage casing, freeze it and cut your patties to your desired thickness when ready to cook.

[Jonathon]

You can use the |Poly-Tubing for burgers like that but A) they are expensive as they come in large quantities and are designed for commercial productions and B) they are too big. So, YooperDog suggestion of using the 3" casings is a good one. I Played around with another insert for the |Walton-s-Quick-Patty-Maker but I couldn’t make it work. It might be possible to 3-d print? pr0wlunwoof did we ever do anything with this? I thought we had looked at doing it but I can’t remember where we left off?