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I've been trying make my own sausage patty recipe for some time now. But recently, after eating a Sausage McMuffin, I wondered if Mcdonald's uses brined pork sausage for their sausage patties.

After all -- I think sausages are really brined, originally?

So the question is. Is the pork in sausage patties brined and/or cured? If so, does the brining occure before grinding the meat or after?

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    Brine a patty seems odd to me. – paparazzo Mar 13 '18 at 19:49
  • I am not sure anyone can honestly answer what McD's do in their proprietary process, and I will put this as a comment only as it is opinion, not fact.The massive amounts of salt (830 mg in a small sandwich much of which would be in the small portion of meat), with both dextrose and sugar in the sausage would be a general indication a brine or cure was used on poor quality meat to help soften it and make it seem edible. I cannot say this is something I would want to duplicate, but if you do, after grinding would be faster acting, before may aid in grinding. – dlb Mar 13 '18 at 21:02
  • I was also thinking that brining after grinding (as a patty, I guess) would reorganize the protein binding of meat cells, thereby creating the singular, juicy patty that bites-off like a bratwurst. – wearashirt Mar 15 '18 at 6:09

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