HOW LONG TO COOK BREAKFAST SAUSAGE RECIPES

TOP SECRET RECIPES | JIMMY DEAN BREAKFAST SAUSAGE

Top Secret Recipes | Jimmy Dean Breakfast Sausage image

Before he became America's sausage king, Jimmy Dean was known for crooning the country hit "Big Bad John." That song came out in 1962 and sold more than 8 million copies. His singing success launched a television career on ABC with The Jimmy Dean Show, where Roy Clark, Patsy Cline, and Roger Miller got their big breaks. The TV exposure led to acting roles for Jimmy, as a regular on Daniel Boone, and in feature films, including his debut in the James Bond flick Diamonds are Forever. Realizing that steady income from an acting and singing career can be undependable, Jimmy invested his show-biz money in a hog farm. In 1968 the Jimmy Dean Meat Company developed the special recipe for sausage that has now become a household name. Today the company is part of the Sara Lee Corporation, and Jimmy retired as company spokesman in 2004. This clone recipe re-creates 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—or grind some up yourself if you have a meat grinder. Check out more of my famous breakfast food clone recipes here. Source: Top Secret Recipes Unlocked by Todd Wilbur.

Provided by Todd Wilbur

Total Time 15 minutes0S

Prep Time 7 minutes30S

Cook Time 7 minutes30S

Ingredients

Nutrition Facts : Calories 170 calories

THE ONLY VENISON BREAKFAST SAUSAGE RECIPE YOU NEED ...

The Only Venison Breakfast Sausage Recipe You Need ... image

I frequently get asked for a tried-and-true venison breakfast sausage recipe; the kind of recipe that works with other wild game and can be used in gravy, next to pancakes, or on an egg sandwich. This is the most versatile venison breakfast sausage that I make. What’s great about this foundational...

Provided by Danielle Prewett

Yield 2 1/2 pounds

Number Of Ingredients 14

Ingredients


1¾ lbs. venison, ground
¾ lb. pork fatback
1 ½ tbsp. kosher salt
2 tbsp. fresh sage, finely chopped
½ tbsp. fresh thyme leaves
2 garlic cloves, minced
1 tsp. black pepper
¼ tsp. red pepper flakes
1 tsp. brown sugar
⅛ tsp. ground cloves

This is sausage has an 70/30 ratio of venison to pork fat. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and ½ pound of pork fat.

Steps:

Chop the pork fatback and meat into 2-inch pieces. Use any tough cut, such as the bottom round, neck meat, or shoulder.
Mix the salt, herbs, garlic, black pepper, red pepper, sugar, and cloves. Sprinkle the spices across the meat and mix thoroughly.
Spread the seasoned meat across a metal sheet tray or in a metal bowl. Stick it in the freezer for 30 minutes to chill. The texture should be a little crunchy, but not frozen solid.
Using the coarse die on your meat grinder, grind the meat into a chilled bowl (I set a smaller bowl inside of a bigger bowl containing ice). If at any point the mixture begins to smear or come out of the grinder mushy, it’s too warm. Transfer the meat back to the freezer for another 30 minutes.
After the first pass, switch out the coarse grinding plate for the plate with a fine die and grind again. Or, if your meat is sliced into smaller cubes, you can grind it just once through the small die.
At this point, you have loose sausage that can be cooked as is or formed into small patties. Eat the fresh sausage within a week, or freeze patties in between sheets of parchment paper.

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