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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.
5 from 2 votes
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Prep Time 20 minutes
Total Time 20 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 0 see notes

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.
 
Adapted from an internet recipe.