JIMMY DEAN SAUSAGE LINKS RECIPES

Steps:

• To make the sausage base, in a large bowl, mix together all of the ingredients until well-combined and as smooth as possible. Cover with plastic wrap and chill for at least 3 hours in the fridge, or overnight.
• Portion out the sausage into rounds and pat out into thick patties. Set a large cast iron skillet over medium-high heat. Cook the sausage in batches, until browned on both sides, about 4 minutes per side.
• To make sage sausage, add in the chopped sage to the sausage base from above and cook as directed.
• To make hot sausage, add in the cayenne pepper, chili pepper, and red pepper flakes to the sausage base from above and cook as directed.
• To make maple sausage, add in the maple syrup and maple extract (if using) to the sausage base from above and cook as directed.

Steps:

• Cook sausage according to package directions. Keep warm.
• Combine flour, sugar, baking powder, cinnamon and salt in a large bowl. Make a well in middle of bowl.
• Lightly beat egg yolks with a wire whisk; stir in milk, butter and vanilla; mix well. Add mixture all at once into dry ingredients stirring just until combined (batter will be lumpy).
• Beat egg whites with an electric mixer in a clean medium bowl until stiff peaks form. Gently fold into batter.
• Add batter to a preheated lightly greased Belgian waffle iron. Close waffle iron. Cook according to manufacturer's directions, until golden brown. When done, use a fork or tongs to remove waffle. Repeat with remaining batter. Serve warm with butter and maple syrup and prepared sausages.