Looking for Bob Evans style recipe

Discussion in 'Sausage' started by custom99, Aug 23, 2011.

  1. I ended up with about 2 lbs of ground pork left over from a cookout. Does anyone know of a recipe that I could use to make this into a Bob Evans breakfast style sausage? What herb and spices or another idea for the meat?
  2. venture

    venture Smoking Guru OTBS Member

  3. Thanks, I forgot about copycat recipes. I got a real good one off there a couple years ago for the TGIFridays Jack Daniels sauce.
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Don't forget the Q-view!
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Have you tried LEM brand of mixes, good stuff. 
  6. Sorry no Q-view on this one. I just ended up using salt, pepper, red pepper flakes, sage, marjoram, brown sugar, onion powder, and garlic powder. I just mixed it up and browned it off. I did not want the meat to go to waste. I like to have some in the freezer at all times to use on pizza and in omelets and sausage gravy. Now that I see that I can do a decent tasting sausage I will start experimenting and look into casings in the future.

    Are LEM mixes available in grocery stores?
  7. I Know[​IMG]  so here is a pic of the frozen sausage.

  8. roller

    roller Smoking Guru SMF Premier Member

    Bob Evans thats a new one on me...
  9. venture

    venture Smoking Guru OTBS Member

  10. Bob Evans restaurants are all I can ever remember around here along with Dennys. They have a whole line of meats and frozen meals. It is real close to Jimmy Dean but I still like Evans a little more. I will check out the Jimmy Dean clones.
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Breakfast style

    3.5 lbs lean beef or pork

    1.5 lb pork butt

    2 Tbs salt

    1.5 Tbs sugar

    1 Tbs dehydrated bell pepper...this is optional

    1/2 tsp crushed red pepper

    1/2 tsp cayenne

    1/2 tsp ginger...powder

    1/2 tsp nutmeg

    3/4 Tbs thyme

    1 Tbs rubbed sage (add more if you like strong sage)

    1/2 cup non fat dry milk

    3/4 cup water

    If you have bulk cube meat grind 1 time thru med plate. Add the dry to the water and mix, this will incorporate better into the meat.

    You can make into patties or stuff into casings.

    NOTE: This is fresh style sausage. Non smoked. Eat within 3 days or wrap and freeze.

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