Jimmy Dean Sausage
Jimmy Dean Sausage
A copycat recipe in 4 flavors; Regular, Maple, Sage, and Hot. Sounds good and I look forward to making this. To clear up any misconceptions, pork butt is from the rear part of the shoulder, NOT the back legs.
Ingredients
Regular
- 500 grams pork butt, cut into 1 inch cubes, (1 lb)
- 3/4 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground sage
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground coriander
- 1/2 teaspoon MSG, optional
Maple
- 500 grams pork butt, cut into 1 inch cubes, (1 lb)
- 3 tablespoons maple syrup
- 1 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 1/2 teaspoon MSG, optional
Sage
- 500 grams pork butt, cut into 1 inch cubes, (1 lb)
- 1/4 teaspoon garlic salt
- 1/2 teaspoon dried parsley
- 3/4 teaspoon ground sage
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground coriander
- 1/8 teaspoon dried oregano
- 1/4 teaspoon MSG, optional
Hot
- 500 grams pork butt, cut into 1 inch cubes, (1 lb)
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground coriander
- 1/4 teaspoon MSG, optional
Instructions
- For all flavors of the sausage, the steps are same. Start with cutting the pork but into 1 inch cubes.
- Mix the ingredients for each flavor into the cubes.
- Run the meat through your meat grinder.
- Mix again by hand, cover and place in the fridge for 6 hours or overnight, this lets the flavors blend. Bowl won't fit in the fridge? No problem, place the meat mixture on foil and wrap it.
- Form mixture into patties, or stuff into small diameter casings, use or freeze for later use.
- Here it is in patty for getting ready to go into the freezer. Place parchment paper between each patty.
Notes
Pork butt will cost about 70 Baht/500 grams. 500 grams will make 1 lb of bulk sausage or 6 links, each link being just about 2 3/4 oz. This is about $2.12 for 1 lb of bulk sausage or 6 links. Estimating bulk to be used in a dish with minimum 4 servings, this is about 54 cents per serving. If estimating 1 link per serving, this is about 36 cents per serving.
Used in Recipes Listed on this Site:
- Potato & Breakfast Sausage Skillet.
- Breakfast Sausage Casserole.
- Best-Ever Beans & Sausage, made it, GO-TO recipe.
- Crustless Quiche, made it, GO-TO recipe.
I made a batch of the Regular on 22 Oct 2018, then froze it.
Update 26 Oct 2018. I was skeptical of the low amount of seasoning in the Regular but cooked some links today, and I and my wife say, these are excellent! Next test will be the Sage variant.
Update 6 Nov 2018. I made a batch of Sage flavored, patty form only and placed in the freezer, will test in a week or so.
Update 9 Nov 2018. I cooked a few of the sage sausage patties, my wife and I agree, those are excellent.