I need to find some patty paper. I made some from wax paper the last time we made sausage. My wife patted them out while fresh made and stacked them , laid them in plastic bags and froze them.I just stick to the leggs #10. I will black pepper or red pepper it. Also stay 5 pounds under recommended 25.
Next time I will grind 2 lb of bacon pieces or jowl.
I add a pound to ziplock freezer bag, flatten it, all air out ,seal and freeze. When I lay it out I rip plastic off of frozen sausage. Take a knife and cut 9 square patties. Hangs out the sides of a grands flakey biscuit.
If I cook two patties, all I had to do was pop them out and throw them in the skillet.
I have the meat bags to put sausage in and use some of them if I have a lot to bag up. I don't use a bag filler. We fill them by hand and squeeze tight. Seems like if we use the filler tube on my grinder it packs the meat too tight and is not as good as the lighter packed sausage is.