Jimmy Dean is my favorite brand of supermarket sausage, so I went in search of clone recipes to try my hand at making my own. I found this set of three recipes from Top Secret Recipes posted by Todd Wilbur on FB:
Jimmy Dean Sausage clone recipe
This clone recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket (make it lean pork if you like), or grind some up yourself if you have a meat grinder laying around for some good old-fashioned fun. Thanks for the inspiration, Jimmy!
Regular
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon ground 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 dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent Flavor Enhancer)
Maple
16 ounces ground pork
3 tablespoons maple-flavored syrup
1 teaspoon salt
1/2 teaspoon MSG (such as Accent Flavor Enhancer)
1/4 teaspoon ground coriander
Combine all the 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 browned all over.
Each recipe makes 1 pound of sausage.
**********
I started with a 3.2 lb pork butt, which weighed almost exactly 3 lb. after deboning. I cubed the meat, stuck it in the freezer for 45 minutes, then ground it through the small die on my Kitchenaid grinder. (Not dragging out the big dog for 3 lb!) Then I divided the meat into three 1 lb. portions. I had measured out the spices for the three recipes while waiting on the meat to firm up in the freezer. Each pound of meat was mixed with it's spice blend, placed in an airtight container, and placed in the refrigerator. I was only patient enough to wait 30 minutes before frying a test patty of each batch.
SWMBO was my taste tester. She declared the regular her favorite, but said the other two were also good. I was instructed that the regular would be for biscuits & sausage gravy. The Maple would be made up into breakfast links to go with pancakes, and the hot would make great sausage & egg biscuit sandwiches.
Now, the real question: Does it taste like Jimmy Dean? Sort of. I followed the recipes exactly, even using real maple syrup, but did not use the MSG. Perhaps that would bring the flavor more in line with the original.
Jimmy Dean Sausage clone recipe
This clone recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket (make it lean pork if you like), or grind some up yourself if you have a meat grinder laying around for some good old-fashioned fun. Thanks for the inspiration, Jimmy!
Regular
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon ground 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 dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent Flavor Enhancer)
Maple
16 ounces ground pork
3 tablespoons maple-flavored syrup
1 teaspoon salt
1/2 teaspoon MSG (such as Accent Flavor Enhancer)
1/4 teaspoon ground coriander
Combine all the 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 browned all over.
Each recipe makes 1 pound of sausage.
**********
I started with a 3.2 lb pork butt, which weighed almost exactly 3 lb. after deboning. I cubed the meat, stuck it in the freezer for 45 minutes, then ground it through the small die on my Kitchenaid grinder. (Not dragging out the big dog for 3 lb!) Then I divided the meat into three 1 lb. portions. I had measured out the spices for the three recipes while waiting on the meat to firm up in the freezer. Each pound of meat was mixed with it's spice blend, placed in an airtight container, and placed in the refrigerator. I was only patient enough to wait 30 minutes before frying a test patty of each batch.
SWMBO was my taste tester. She declared the regular her favorite, but said the other two were also good. I was instructed that the regular would be for biscuits & sausage gravy. The Maple would be made up into breakfast links to go with pancakes, and the hot would make great sausage & egg biscuit sandwiches.
Now, the real question: Does it taste like Jimmy Dean? Sort of. I followed the recipes exactly, even using real maple syrup, but did not use the MSG. Perhaps that would bring the flavor more in line with the original.
