Jimmy Dean

Discussion in 'Sausage' started by dacdots, Dec 4, 2005.

  1. dacdots

    dacdots Master of the Pit OTBS Member

    Here is a copycat recipe for Jimmy Dean sausage I found and am gonna try a little to see how it turns out.Everyone here at the micro ranch seems to like J D sausage so Ill try to make them happy.If anyone trys this recipe let me know what you think about it.Thanks,David
    http://www.vernalisa.addr.com/fjimmy.html
     
  2. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Thanks for posting that site, Dave! I ran into it some time ago and tried the sausage recipes. They are close and not too many people could tell the difference. The recipes also expand well to heavier loads of meat.
    The REAL BIGGIE is that you do not have all those ingredients that you cannot even pronounce! :D
    Monty
     
  3. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    OH MAN !!!!! :shock: :shock:

    Homemade fatties !!!!!!!!!
     
  4. goat

    goat Smoking Fanatic OTBS Member

    Thanks for the recipe link. I have been looking for that copy of Jimmy Dean sausage for about 3 years. My question is when taking this to a larger batch, say 25 lbs., do you 25 times everything or will that end up being too much of some spices?

    goat
     
  5. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    That's a good question, Goat. First of all I would not take a recipe so heavily dependant on herbs and spices and immediately attempt to go twenty five times over. A better figure is five times over and reduce the seasonings by ten to tweny per cent. (You can always add more!)
    Make up a batch and let it rest in the fridge for about four hours and then fry up a pattie. You can adjust seasonings from there. Another factor is that over a bit of storage time some spices and herbs actually increase their influence over the total recipe. In short, they become stronger.
    Once you have comfortably established a five fold increase in weight you can then go five times again and bring a one pound recipe to twenty five pounds. Bear in mind that if you take a recipe that works with one set of ingredients you cannot always expect to achieve the same result by simply multiplying all the ingredients by the same factor. This is where the fun of experimenting with cooking comes into play! Ya just gotta keep doin' it till it is right!
    Also, another little tip. Fresh herbs are anywhere from two to four times as potent as the dried ground type and tend to have a greater ability to increase their influence in the recipe during storage. I like to snip my own for dishes that I will serve immediately and fresh and depend on my usual brands of dried for my sausage and jerky. Keeps it predictable. (Somewhat)
    Hope this helps you out a bit!
    Monty
     
  6. goat

    goat Smoking Fanatic OTBS Member

    I don't know why I even ask for advice. I usually do not follow it. I extended this recipe out to 25 lbs without changing anything or testing smaller batches. I used 25% venison and 75% 80/20 pork trimmings. Not bad for a first run. I will slack off the corriander and add a little more salt to the next batch.

    I made the HOT version.

    goat
     
  7. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    What the heck, Goat! When in doubt dive in head first. It only hurts for a minute or two! Glad to hear it all went well! We both learned a bit. I'm too cautious and you're.....welllll......adventurous! :D
    Best 'O Luck!
    Monty
     
  8. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Dave, thanks for posting the link. Sir Monty and Goat, you two crack me up. LOL Monty most of the goats that I've ever known have ALWAYS approched things head first. :D
     
  9. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    I was born under the sign of Capricorn. So that makes me kinda goaty, too! :D
    Monty
     
  10. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Maybe that explains the smell. . . nah never mind!!! :shock: :D
     
  11. goat

    goat Smoking Fanatic OTBS Member

    A hard head and a stinking a$$. :lol:

    goat
     
  12. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Ok, guys, I guess I deserved that one! Left myself wide open after asking for a beating!
    Cheers!
    Monty
     
  13. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    BTW, Happy Birthday Monty. [​IMG]
     
  14. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Thanks, Bob! It's been a long one but a good one nonetheless!
    Monty
     
  15. smoked

    smoked Master of the Pit OTBS Member

    hey, does anybody still have a copy of that jimmy dean clone recipe? that site is no longer working :(
     
  16. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Here ya go, smoked!


    JIMMY DEAN SAUSAGE RECIPES
    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 and cooked through.
    Makes 1 pound of sausage.



    Cheers!
     
  17. smoked

    smoked Master of the Pit OTBS Member

    srmonty,

    thanks a ton!!!!! we love using the sage for fatties but I want to make them much bigger then the standard purchased ones, plus everything is better homemade!!!!!!! :D
     
  18. goat

    goat Smoking Fanatic OTBS Member

    I don't have the original any longer, but here is mine.

    Goats Breakfast Sausage

    25 pounds pork
    ¾ cup salt
    ¼ cup cayenne pepper
    2 tablespoons rubbed sage
    2 tablespoons black pepper
    2 tablespoons crushed red pepper, 3 T. for hot
    1 tablespoon sugar
    1 tablespoon dried thyme
    1½ teaspoons coriander
    2 tablespoons MSG (Accent
     
  19. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo srmonty--
    when you say crushed red pepper---
    does that mean you grind up red pepper flakes??[like for pizza]
    or do you mean cayenne????
     
  20. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Heya, Larry!

    "Crushed Red Pepper" is a Cayenne which has been dehydrated to brittle and then minimally processed. it is larger than flakes. Most spice houses produce a crushed red pepper. Head on down to the grocery store get a peek at a bottle of this product and all will be understood!

    Cheers!
     

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