Jimmy Dean Sausage Alternative

Americans are familier with this product. If you've tried it and like it, here's how to
make it yourself at a reasonable cost. I was able to find all of the spices at Top's food market.
Tastes as good as the original IMHO.

Top Secret Recipes: version of Jimmy Dean Breakfast Sausage
This clone recipe recreates 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).

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.


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Thanks for posting.

I'll try the Sage mix.

Is Red Pepper, cayenne pepper?

Prenders88,

Typically, for seasoning, cayenne is ground red pepper whereas crushed red pepper is the flakes. So yes, Cayenne pepper is Red pepper.

I remember watching a cookery programme where they were making something similar and the advice was...

Once you've created the initial sausage shape that you want, if you wrap it in cling film you can form to a more compacted consistency using the cling film to keep it together and then put it in the fridge (or freezer for later) for an hour or so, it keeps the shape better when you initially slice it and then cook it so it doesn't fall to pieces.

That is what I do and after wrapping in the cling film I wrap them again in aluminum foil if they are going into the freezer. I typically make three - 500 gram logs at a time and freeze two of them. Another little trick is to double or quadruple the dry ingredient mix (I use a similar recipe) and put into an air tight container. Then, if you want some breakfast sausage it is just a matter of adding the prepared mixture to minced pork, let stand for a short while and into the frying pan.

My experience is that if you are looking to slice the sausage roll into individual patties, you should do it when still partially frozen. If the roll thaws completely, you can still slice it with a knife but you will have to reshape it with your hands due to deformation during slicing. No big deal.