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Looking for Bob Evans style recipe

post #1 of 11
Thread Starter 

I ended up with about 2 lbs of ground pork left over from a cookout. Does anyone know of a recipe that I could use to make this into a Bob Evans breakfast style sausage? What herb and spices or another idea for the meat?

post #2 of 11

I can't vouch for these, but they may be worth a look:


Good luck and good smoking.

post #3 of 11
Thread Starter 
Thanks, I forgot about copycat recipes. I got a real good one off there a couple years ago for the TGIFridays Jack Daniels sauce.
post #4 of 11

Don't forget the Q-view!

post #5 of 11

Have you tried LEM brand of mixes, good stuff. 

post #6 of 11
Thread Starter 

Sorry no Q-view on this one. I just ended up using salt, pepper, red pepper flakes, sage, marjoram, brown sugar, onion powder, and garlic powder. I just mixed it up and browned it off. I did not want the meat to go to waste. I like to have some in the freezer at all times to use on pizza and in omelets and sausage gravy. Now that I see that I can do a decent tasting sausage I will start experimenting and look into casings in the future.


Are LEM mixes available in grocery stores?



post #7 of 11
Thread Starter 

I Knowth_nopicsye3.gif so here is a pic of the frozen sausage.



post #8 of 11

Bob Evans thats a new one on me...

post #9 of 11

Roller, it is one of those regional things that kinda got big:


If anybody is interested, Len Poli has some decent Jimmy Dean clones on his site.


Good luck and good smoking.

post #10 of 11
Thread Starter 

Bob Evans restaurants are all I can ever remember around here along with Dennys. They have a whole line of meats and frozen meals. It is real close to Jimmy Dean but I still like Evans a little more. I will check out the Jimmy Dean clones.

post #11 of 11

Breakfast style


3.5 lbs lean beef or pork

1.5 lb pork butt

2 Tbs salt

1.5 Tbs sugar

1 Tbs dehydrated bell pepper...this is optional

1/2 tsp crushed red pepper

1/2 tsp cayenne

1/2 tsp ginger...powder

1/2 tsp nutmeg

3/4 Tbs thyme

1 Tbs rubbed sage (add more if you like strong sage)

1/2 cup non fat dry milk

3/4 cup water


If you have bulk cube meat grind 1 time thru med plate. Add the dry to the water and mix, this will incorporate better into the meat.


You can make into patties or stuff into casings.


NOTE: This is fresh style sausage. Non smoked. Eat within 3 days or wrap and freeze.

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