Jimmy Dean Sausage Clone Gets a Diet Makeover

[Fishawn]

Did 5# of the Jimmy Dean Clone breakfast sausage with a few different takes this time..... Used 3# of lean trimmed Pork spare rib scraps/ends, trimmed of all the fat that was easily removed, mixed with 2# of 85% lean Sirloin burger. Total fat % I would guestimate @ about 15% - 20%+-..... Used Big Guy's JD Clone Sage recipe, which is Fantastic & filled the molds with Saran Wrap, then the appropriate amount of filling & made patties. I have yet to get out to Cabela's & pick up all the patty forming stuff, but soon. Did a fry test & could immediately tell the difference between the regular & the "lite"...... Both good & bad..... ....... I fessed up.... Damn, fried Pork fat is pretty FN good... But the texture with the Pork/Beef mixture I liked better.... it was finer..... Flavor still GOOD, but not like the 65/35% or 70/30% full Pork sausage.... But it is easy to do & does not take that long..... You can get unseasoned ground Pork from your butcher & give it a whirl..... I can post the JD Clone recipe if anyone wants it.

OH...... Saved 1# for a Fatty of some sort tommorow night


Mixed 60% Lean Pork & 40% Lean Beef & seasonings


Figured out my measuring cup size for the patty mold, lined with Saran Wrap


Place in the mold, press down into mold..... Then wrap with Saran & "pop out"


Fry test of a freehanded patty


Some Patty's formed, headed to the freezer....

[Zeeker]

Looks great Scott, you say the texture was better but how different was the flavor compared to the regular?...

[Fire it up]

Fry test of a freehanded patty

Now THAT looks good...

[Fishawn]

Zeek, it tastes to me exactly like what I thought a burger/sausage mix would taste like (that's what it is ...lol)... If that makes any sense?... I am gonna try grilling one up as a CheeseSausageBurgerLite. I think somebody here mentioned they like to mix their "burgers" 1/2 Beef and 1/2 Pork and grill. Worth a shot I think!!

[Scarbelly]

I would love the recipe - I have made several breakfast sausages and really love the home made so much better

[Fishawn]

I would love the recipe - I have made several breakfast sausages and really love the home made so much better

This comes via Big Guy

Jimmy Dean Sage Sausage Clone

- Per 16 ounces ground pork 45% fat
- 1 t Salt
- 1/2 t dried Parsley
- 1/4 t rubbed Sage (or more)
- 1/4 t fresh coarse ground Black Pepper
- 1/4 t dried Thyme (or more)
- 1/4 t crushed Red Pepper flakes (optional)
- 1/4 t Coriander
- 1/4 t MSG (Such as Accent flavor enhancer)

[Scarbelly]

Thanks Scott
I just put this in my recipe file - will try it soon
Gary

[Fishawn]

Thanks Scott
I just put this in my recipe file - will try it soon
Gary

You are welcome..... Personally, I make it without the Red Pepper flakes. It's very mild & makes great Fatty's

[Fishawn]

Bump for Ryan

[Ryan]

Looks great. Would the msg be a must have or could that be omitted.

[Fishawn]

Looks great. Would the msg be a must have or could that be omitted.

your call on that. I guess it affects some people? I always put it in.

[Fire it up]

your call on that. I guess it affects some people? I always put it in.

Good man


As for omitting it you can always take out the MSG in something but the end flavor won't be quite as good as when using MSG and will be a bit higher in sodium because you have to use more salt to reach the desired flavor, but it can be done and will work.