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Hot-Smoked Sausage Patties on the MAK for Breakfasts

TentHunter

Moderator
I've been wanting to do this for a while and had a little ground pork left over from another project, so the timing was perfect. If you've ever gotten the smoked sausage breakfast patties at Cracker Barrel you'll appreciate these.

I mixed the ground pork into 1 1/2 lbs of my breakfast sausage, which gives 10 patties about 2.4 - 2.5 oz each.

Note: Since these are being hot-smoked only (no cold smoke), they never sit in the danger zone temperatures, so Cure #1 is totally optional. I added 1/4 tsp Cure #1 because I like the effect it has on the overall flavor and it ensures a uniform pink color.

The patties were pressed, loaded onto a frog mat, and placed on the upper rack of the MAK for about a 2 1/2 hour ride on smoke mode with Cherry pellets, until they reached an I.T. of 150°.
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They had a nice color and the cherry pellets gave a nice lighter smoke flavor that allowed the breakfast sausage flavors to still come through. And they smell incredible!
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Packaged for the freezer.
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Since they're fully cooked, they can be quickly reheated in a skillet for a minute or two per side. You can bet I'll be making these on a regular basis.


Thanks for looking!
 
Last edited:

Chef Anjana

New member
This is particularly true for breakfast items, since breakfast seems to be a ... If you want your smoked sausage patties to be spicier...everyone will love it.
 
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