Jimmy Dean Type Sausage Clone Recipe?

[Fishawn]

Does anyone have a Jimmy Dean type sausage clone recipe? (I prefer regular)
I have a couple pounds of ground pork sitting here, waiting to become a couple of fatties in the smoker.

[DDave]

Here you go.

http://lpoli.50webs.com/index_files/Link-JDean.pdf

He says it's a Jimmy Dean clone anyway.

Dave

[Critterhunter]

I don't have a Jimmy Dean clone but for a damn good breakfast sausage recipe try Rytek's and use Big Mikes Habanero instead of cayenne.

[Smoke Doc]

I use the bass pro LEM package stuff. Very nice flavor and you can heat it up as much as you like or not good stuff as is. I plan on putting together a breakfast run this weekend. I think I have a package left I think it make a large run 15 or 25 lb. It will be a venison pork run.
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[Big Guy]

Jimmy Dean Sausage

Sage
• 16 ounces ground pork 45% fat
• 1 teaspoon salt
• 1/2 teaspoon dried parsley
• 1/4 teaspoon rubbed sage (or more)
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 teaspoon dried thyme (or more)
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 teaspoon coriander
• 1/4 teaspoon msg (such as Accent flavor enhancer)
Hot
• 16 ounces ground pork 45% fat
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (or more)
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 teaspoon crushed red pepper flakes (or more)
• 1/4 teaspoon coriander
• 1/4 teaspoon msg (such as Accent)
Maple
• 16 ounces ground pork 45% fat
• 3 tablespoons maple syrup
• 1 teaspoon salt
• 1/2 teaspoon msg (such as Accent)
• 1/4 teaspoon coriander

[DDave]

• 16 ounces ground pork 45% fat

45% fat?????

HOLY CRAP!!

I can feel my arteries clogging just reading that.

Better throw some oats in there.

Dave

[Fishawn]

45% fat?????
HOLY CRAP!!

The JD stuff has a very high fat content.... (BUT it's gooood.... )

[minnbill]

Dammit Scott,this whole avetar game was funny till ya pushed it to dang far.Ill never look at you the same again:lol

[Fishawn]

Dammit Scott,this whole avetar game was funny till ya pushed it to dang far.Ill never look at you the same again:lol

Sorry Bill..... Guess I shoulda combed my hair for the photo...

[Fishawn]

OH YEAH!..... Made Big Guy's regular recipe seasoning wise, with the exception of I did not have dried Parsley, so I used dried Chives and whirled all spices in the coffee grinder... I don"t really like the really greasy or fatty sausage stuff, so I went with 2# ground pork butt & 1# of 93% leand ground beef..... and also was able to fry 2 small patty's that had been ground through a coarse plate..... seasoned & mixed ..... then ground through a fine plate & fried for a taste test..... AND compared those to a coarse grind 1 time..... seasoned..... then fried..... Must say, I think the "perfect" sausage is somewhere in between the 2.... Maybe a medium grind... season... then a medium grind again.

..... It is really good off the fry test & the Big Guy fatty may be coming tommorow, or I might just form it all into patty's and freeze for future use. It tastes as good as any sausage I have ever had, or made. Thanks for all the recipe's and input all. Hope to be able to try them all in the future.

[Bassman]

Did it really happen Scott? The pics I got here were just a leetle bit fuzzy!

[Gunslinger]

I have made all three of those and and really like the sage. In fact it is the recipe I use for almost all of our breakfast sausage. Makes awesome fatties.

[Fishawn]

Here's a sausage cam shot of it mixed & then after packaging.

[Gunslinger]

Here's a sausage cam shot of it mixed & then after packaging.

Damn Scott. That looks like the real thing. Must taste like it too.

[Big Guy]

45% fat?????

HOLY CRAP!!

I can feel my arteries clogging just reading that.

Better throw some oats in there.

Dave

Shocking isn't it! I usually make my breakfast with 30-35% fat.