If you are in the mid west, give purple wave auction site a try. The do quite a few resturant liquidation online auctions around the midwest.

Dave in AZ

That is what I do. Vac bag, then roll flat with rolling pin, stack in freezer. I use Waltons 8x10 bags. One pound of sausage in them makes for perfect thickness when flattened. When we want sausage (which is every Saturday morning) I pull a bag out when I wake up and put it in a dish tub of cold water. I load trash into the vehicle, and go to the dump. When I get back it is thawed. I lay it on a cutting board and use a biscuit cutter to make my patties.

With that said, I do have a sausage patty insert I had 3d printed for my patty maker. It works, but to be honest, the patties (hamburger or sausage) are not my favorite after they come out of the patty maker. I feel they are to dense afterwards.

As far as mixes, mushroom is my favorite. I also like to use the mushroom and mix into ground beef for an extra long time. Till I just start getting protein extraction. This makes for great saulsberry steaks.

I am not real knowledgeable on using a sausage mix in a burger. I would guess the fresh sausage/brat varieties would be ok, but the cured ones may be too salty.

Jonathon I am sorry to hear about that. Wish we were closer, we would find you a nice piece of property & build you a reasonably sized small home that is simple & of the highest quality, then you would not have to worry about getting to heaven…

j-bo precook weight

Dtstrub That sounds like quite the project. Glad it turned out good for you and a big Welcome to Meatgistics. Sure would love to see some pictures of all of that Summer Sausage in the smoker.

Ok answers…but.

Do they mean raw weight? Do I take a 1/2 pound out, or is it after I cook it?