Copycat, Jimmy Dean Pork Breakfast Sausage

LoversDream's Note:

Living in the UK at the moment, I dearly miss our sausages from back home... Stumbling on this was a lifesaver -- and I will *NEVER* buy breakfast sausages again now! One word of warning..you might want to ask your butcher to add a little bit of fat to the ground pork -- it's generally so lean it ends up being a little dry... even so, beats having a pan of grease after cooking up a few sausages! The maple ones seem kind of runny but they sure taste nice when they are cooked! Also, I have tried them with and without the MSG - and I definately prefer them with. ** The nutritional information is incorrect - for a rough estimate divide it by 3. **

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4

Yield: 1.0 pound

Sage

• 16 ounces ground pork
• 1 teaspoon salt
• 1/2 teaspoon dried parsley
• 1/4 teaspoon rubbed sage (or more)
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 teaspoon dried thyme (or more)
• 1/4 teaspoon crushed red pepper flakes (optional)
• 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 (or more)
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 teaspoon crushed red pepper flakes (or more)
• 1/4 teaspoon coriander
• 1/4 teaspoon msg (such as Accent)

Maple

• 16 ounces ground pork
• 3 tablespoons maple syrup
• 1 teaspoon salt
• 1/2 teaspoon msg (such as Accent)
• 1/4 teaspoon coriander

Directions:

1. Combine all ingredients for the flavor of your choice in a medium bowl.
2. Form the sausage into patties and cook in a skillet over medium heat until brown.

Reviews

[Bethany21]

Thank you so much for this recipe!!! I used previously frozen ground TURKEY and it turned out perfect! I did not include the MSG. I am amazed that it tasted just like Jimmy Dean Sausage. Did you steal the recipe? I tried the sage recipe. I suggest adding your sausage patties to a hot pan, medium heat. It adds a nice flavor. I also measured my patties in a 1/4 measuring cup. Forming them as thin as possible, they ended up the perfect size for my biscuits. So good!!!!

[Gloria 15x]

I am a canner. When thet have pork butts on sale, I grind the meat, removing most of the fat and can ground pork. When we want sausage I just add the required amount of spices (-msg) which keep premixed in my pantry labeled breakfast sausage blend. Perfect recipe.

[Ross from Mason City]

We have been using the basic sage recipe for a couple of years. It is better than any of the brands of breakfast sausage in stores.

We make 1.5 oz very thin patties for clone Sausage Egg McMuffins. We also use the sausge in Sausage Gravy (over mashed potatoes or biscuits).

We think that the amount of sage is just right, but any more of it would be too strong. We just tried substituting 0.5 tsp of hot chili paste for the crushed red peppers which was good.

By the way, Food Network had a show "Food Detectives" that tested MSG in a Chinese restaurant with volunteers who said that they reacted badly to MSG, but would knowingly participate in an MSG test.

Some were given food with MSG and others were given the same food without MSG. The result was that some people that were given food with no MSG said that had an MSG reaction. Some people that were given MSG food said that they had no reaction.

MSG is naturally found in many foods including mushrooms and especially seaweed.

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