Man I thought I had scored big time, although I have never tried it before Tom Thumb had their store brand "Select" breakfast sausage on sale, normally $3.97 on sale $1.97 and had a bunch of those at 1/2 off which equals .98 1/2 ¢ so I bought 12 rolls Whoo Hoo right?
Not so much, I cooked some in the cast iron and it is full of pumped in fluids (water) I guess.
While I was cooking it I had to stop pull the sausage out drain the fluids then put the sausage patties back in the pan to brown them and then the taste was just okay.

Okay I need cooking/seasoning suggestions on what I can do with my 11 other rolls? One friend said season it, roll into links then put it on the smoker or weber grill to cook the juices out while adding a smoke flavor to it.

Any other ideas?

When I make sausage patties these days they go in the smoker or on the weber.

You could dry them out in the smoker at lower temp say 140 then still put them in the pan to get your texture.

That is if you have a smoker

I hate it when they add so much water to ground meat. Water is cheap per pound and they sell it is meat, theft or at least very deceptive IMO.

Might try them in the oven for a while also on low with the patties on racks so they can drain, then to the skillet. Time and temp would be a trial and see thing though.

I was told by a sausage rep that they add ice to the manufacturing process of breakfast sausage to keep the cold and it eventually melts in the cooling process.. So that explains why you have to cook out the water that was one time ice.

Purnell's "Old Folks" Breakfast Country Sausage uses refrigerated lines that they pump their sausage thru to keep it cold instead of using ice. Therefore you do not end up buying water and do not have to cook it out. It is my favorite sausage by far.

Good sausage making is a fine art anymore, and a lot of the skill has been taken out of it in the new equipment, and processes. The ice in it is normal, and anyone that tells you the producers do it to make more money don't know what they are talking about. The correct answer is use the right type of ice!!

Grinding generates quite a bit of heat, and you need to be able to temper the emulsion to keep it right, but not to hot or cold. It definitely affects to ability to fill the casings correctly. They should be using super-cooled flake ice, which has higher cooling capabilities with less water tho. My friends that grind and stuff custom German-style beef (and elk) sausage have started using much colder meat, and less ice. The end product is stuffed around 40-45 degrees, where pork is done at 50-60.

As for ground beef/hamburger, it is actually against USDA rules and a Federal violation to add water to it!! It can be up to 30% fat content tho, and there is a lot of moisture in both the meat and suet. What you see and think is what is the moisture from all the cells, that comes out as ice, when it is frozen, then re-cooked. You actually get better burger if you freeze it, then brush all the frost off a couple month later before thawing. Buy better 90-96% ground beef if you want very dry crumbly meat.

I put that stuff in spaghetti sauce and also use it for taco meat...after draining the qt of fat!

Not sure how much of it is fluids added. Our own home processed, i know exactly what is and isnt in it ground venison cooks a ton of liquid out when browning it.

I agree. I grind 100% of all our HB meat, using briskets and chuck roast. I like 80/20 for just about everything. When I brown my HB meat it has quite a bit of liquid in it that I cook off. It`s just natural since meat contains lots of water.

Roll a fatty. Fatties are awesome. No not that kind of fatty...

https://www.smoking-meat.com/january-2010-bacon-wrapped-stuffed-sausage-fatty

Thats what I'm talking about, that looks way good!

You can get real creative with them. Don't have to follow his recipe. I've done pizza inspired ones with Italian sausage, pepperoni, mozzarella, peppers, onions and marinara inside, among many other variations. Kind of depends on what I can find in the fridge that looks good. But they always come out awesome.

lots of options ... I love taking breakfast sausage and making about 8 ounce patties, then putting in my smoker until they hit about 160° internal. vacuum seal and into the freezer for later date. makes for great burgers.

as others have stated, make a stuffed fatty ... internal stuffings can be a wide variety of things, encase with the breakfast sausage, wrapped in bacon, put on smoker (or oven) and cook until internal temp is 160-165°.

roll into links, 2-3 inches long, about the diameter of your thumb and skillet cook.

some sausages are rather bland, can kick them up a notch by adding onion, jalapeno, garlic ... or spices like onion/garlic powder, black and/or red pepper, ground/rubbed sage, etc. before cooking.