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Jimmy Dean Sausage

post #1 of 9
Thread Starter 
Anyone have a Jimmy Dean type sausage (clone) recipe on the forum?
post #2 of 9

These are from "Top Secret Recipes".........

 

Sage
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander
1/4 teaspoon MSG (such as Accent flavor enhancer)

Hot
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander
1/4 teaspoon MSG (such as Accent)

Maple
16 ounces ground pork
3 tablespoons maple flavored syrup
1 teaspoon salt
1/2 teaspoon MSG (such as Accent)
1/4 teaspoon coriander
Combine all ingredients for the flavor of your choice in a medium bowl. Form the sausage into patties and cook in a skillet over medium heat until brown. Makes 1 pound of sausage.

post #3 of 9
Quote:
Originally Posted by bkleinsmid View Post
 

These are from "Top Secret Recipes".........

 

Sage
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander
1/4 teaspoon MSG (such as Accent flavor enhancer)

Hot
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander
1/4 teaspoon MSG (such as Accent)

Maple
16 ounces ground pork
3 tablespoons maple flavored syrup
1 teaspoon salt
1/2 teaspoon MSG (such as Accent)
1/4 teaspoon coriander
Combine all ingredients for the flavor of your choice in a medium bowl. Form the sausage into patties and cook in a skillet over medium heat until brown. Makes 1 pound of sausage.

 

denmo, the above Hot recipe is very good and one we use frequently. By using half the sage in the Sage recipe is more like the JD original. They are both very good.

 

T

post #4 of 9

I have used two of these recipes and I like them a lot.  Not quite like Jimmy Dean's to my taster, but I actually like them better.  Especially the hot one.

 

See what you think?

 

My guess is that upping the coriander a bit would be closer to Jimmy Deans, but I like these as they are.

 

Good luck and good smoking.

post #5 of 9
Quote:
Originally Posted by bkleinsmid View Post

These are from "Top Secret Recipes".........

Sage

16 ounces ground pork

1 teaspoon salt

1/2 teaspoon dried parsley

1/4 teaspoon rubbed sage

1/4 teaspoon ground black pepper

1/4 teaspoon dried thyme

1/4 teaspoon crushed red pepper

1/4 teaspoon coriander

1/4 teaspoon MSG (such as Accent flavor enhancer)


Hot

16 ounces ground pork

1 teaspoon salt

1/2 teaspoon cayenne pepper

1/4 teaspoon rubbed sage

1/4 teaspoon ground black pepper

1/4 teaspoon crushed red pepper

1/4 teaspoon coriander

1/4 teaspoon MSG (such as Accent)


Maple

16 ounces ground pork

3 tablespoons maple flavored syrup

1 teaspoon salt

1/2 teaspoon MSG (such as Accent)

1/4 teaspoon coriander

Combine all ingredients for the flavor of your choice in a medium bowl. Form the sausage into patties and cook in a skillet over medium heat until brown. Makes 1 pound of sausage.

Thanks for the recipes.
post #6 of 9
Quote:
Originally Posted by Venture View Post
 

I have used two of these recipes and I like them a lot.  Not quite like Jimmy Dean's to my taster, but I actually like them better.  Especially the hot one.

 

See what you think?

 

My guess is that upping the coriander a bit would be closer to Jimmy Deans, but I like these as they are.

 

Good luck and good smoking.

 

I certainly agree.

 

T

post #7 of 9
Thread Starter 
Thanks I will give them a try. Just did 8 lbs. of jalapeño sausage that was good but want something a little milder.
post #8 of 9

them there sound good. 

 

DS
 

post #9 of 9

This past weekend I did a Jimmy Dean clone meets Pop's Fassett's Breakfast Sausage mix.  I really like the results.  I keep the well reviewed Pop's mix on hand and used it for a base and added the other JD clone items to.  The thread with both recipes is here:

 

http://www.smokingmeatforums.com/t/241755/27-pounds-of-trimmed-pork-butt-sausage-sunday

 

I also did Italian, but they are both in the same thread.

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