Looking for Bob Evans style recipe

[custom99]

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?

 

[venture]

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

http://angelaharris.hubpages.com/hub/Bob-Evans-Copycat-Recipes

http://copycatrecipes.bravehost.com/Bob Evans Maple Sausage Breakfast Burritos.htm

Good luck and good smoking.

 

[custom99]

Thanks, I forgot about copycat recipes. I got a real good one off there a couple years ago for the TGIFridays Jack Daniels sauce.

 

[SmokinAl]

Don't forget the Q-view!

 

[meateater]

Have you tried LEM brand of mixes, good stuff. 

 

[custom99]

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?

 

[custom99]

I Know

 so here is a pic of the frozen sausage.

 

 

[roller]

Bob Evans thats a new one on me...

 

[venture]

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

http://en.wikipedia.org/wiki/Bob_Evans_Restaurants

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

Good luck and good smoking.

 

[custom99]

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.

 

[BGKYSmoker]

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.

 

[zwiller]

Halloween inspired necro post!

Rick, is that formula similar to Bob Evans? I recall you were for PA so you might have had it. Great sausage.