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Freezing pork breakfast sausage

I just bought a 12 oz package of Jimmy Dean pork sausage. I'd like to make it into patties and freeze them. Can I cook them first or should I freeze them raw?

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  1. Freezing raw works very well. I have never frozen cooked since that isn't what we need so can't help you there.

      1. Yes,freeze raw.I do the same when I buy the bulk bkfst sausage from my butcher.I make the patties almost like thin hamburger size....that's how my hubby likes them,makes his own egg mc muffins that way !

        1. Freezing cooked is really convenient because it's about 30 seconds in the microwave to reheat as patties.

          7 Replies
          1. re: rasputina

            But I like my sausage patties moist on the inside and crispy on the inside. And not well done.

            @grangie, I leave all ground meat patties a little 'plumper' when I package to freeze and then gently make them a little thinner prior to cooking.

            1. re: c oliver

              No ones forcing you to freeze cooked. On the other hand you assume that they won't be moist on the inside and crispy on the outside from your post. 30 seconds doesn't overcook a frozen patty it just thaws it. And tossing it in the pan while cooking the egg gets them crispy on the outside.

              1. re: rasputina

                Thanks. You didn't mention the second part of the "cooking." :)

                  1. re: rasputina

                    Right! If you want it crispy, then you'd do that, right? BTW I'm in NO way anti-MW.

                1. re: rasputina

                  Isn't that double the work? I suggest just pat them out, freeze and cook one time.

              2. re: rasputina

                Thanks everyone. Grangie Angie, homemade egg mc muffins are what I'm planning to do with them.

                I'll go ahead and freeze them raw and see how they come out. :)

              3. Either is fine. I bake a whole package of link sausage, then freeze. As needed, they nuke from frozen in a minute.

                As long as you are shaping the sausage, I recommend making rectangular/square patties so there's less air space around them when you freeze them. Even if you wrap them individually first, whatever air is in the packaging will contribute to degradation of flavor over time.