I am an American living in the U.K. and Jimmy Dean sausage is something I have missed. I had a go at your recipe and it was very tasty. I made a batch with a little fennel in too.
I’m going to tell you man, I’ve watched this recipe video quite a few times always kind of on the fence. Tried it today and was skeptical. Fried up a piece after letting it sit in the fridge and boom! Absolutely amazing. Nice work man.
Easy to follow. Just made 4# of different flavors from a $8.92 pork shoulder. Jimmy Dean is selling for $3.99 a pound. I fried up a test patty from each mixture. All are good. The hot is HOT.
I made it and loved it! However I did add fennel to one batch and it was a compliment to your fantastic recipe. I will be using this from now on. Thanks for sharing!!
Thanks for the recipe! It works well with ground beef also, using an 80/20 mix. Nothing leaner was tasty enough. Added MSG in the form of ground seaweed from an Asian market, and a touch of fennel seeds too ;)
@@hectorgonzales3082 No. Increasing the amount of meat does not mean increasing the spices on an even ratio. You can wind up way overspiced doing that. I would start with about 60 percent spices and fry up two spoonfuls for testing. You can always add more after testing.
You are wonderful!! Another expat chiming in to say thank you for helping me have this delicious breakfast item again. I wish I had known how easy this was from the get go!
Stumbled across this tonight. I like to experiment with making breakfast sausage out of wild game (elk and pronghorn antelope) each year. I usually use a 50/50 mix of ground pork butt and wild game. I'm going to give these recipes a try this fall. Thanks for the video!
Update...did the original mix last week with my elk/pork butt grind. As it was 50% elk and not 100% pork, it did not taste exactly like the original...but it was pretty darn tasty! In fact, it was a good enough mix to use to introduce people who like breakfast sausage to the taste of wild game. Also, good/safe for those recipes that might use Jimmy Dean original. Thanks again for the video!
Our local supermarket had a pork loin sale of buy one, get two free. We got a lot of pork loin for cheap. Just made a bunch of sage breakfast sausage with our Kitchen Aid grinder. Used fresh sage instead of dried. Didn't have a lot of fat on the loin so we borrowed some from a nice top round beef roast that we had just turned into turned into some mighty fine jerky. Worked fine for both the texture and taste. In today's economy you just can't shop like it was 2020. A little bit of savings here, and then there, can make a real difference in your budget. Plus, making your own food is just plain fun and you know exactly what is going into it.
And just a little hint for those without a grinder but do have a Kitchenaid mixer.....there’s several grinder attachments (pick your color and material) available on Amazon that bolt right to the kitchenaid. They can be had starting about 20, up to 40 bucks or so. Well worth it!
Best sausage EVER! Hey, I used to get a “smoked” breakfast sausage and it was my favorite but I haven’t seen it in years. Do you have any ideas for how I could make this at home?
Tomato's and cheese naturally have MSG. The stuff at the store is made from fermented beets, sugar cane or molasses. How much more natural do you want? I really like fermented things. I really really like them if they are in liquid form.
Zack... you should try the Filipino style breakfast. It consists of a protein, a fried egg, and garlic fried rice. Pretty standard daily fare. If the protein is filipino sausage it is longsilog. If it is chicken it is chicksilog. With sliced beef it becomes tapsilog. They even have a hotsilog version with hot dogs. And a spamsilog with -you guessed it-. The longganisa Filipino sausage is well worth trying on its own. There are many recipes here on YT for it. And any day that starts with garlic fried rice is going to be a good day.
I agree, you need meat for breakfast and that breakfast is not breakfast without meat. So if you only have hotdogs don't worry because hotdogs are not hotdogs when you eat them at breakfast. At breakfast, hotdogs are called sausage!
Just found your video, and I've been wanting to do this for a long, long time. I just ordered the meat grinder attachment for my Kitchen Aide, and can't wait to try this - thanks so much!! 💗
Before you use the grinder be sure to watch some videos on best practices. Those tips can really make a difference between being happy and being disappointed.
@@TheOriginalRick Thank you so much for your advice, I sincerely appreciate it! Do you have any suggestions on where I might research grinder usage? Thank you so much!
Just gave mine the first grind. Needs more salt. More cayenne, more red pepper, more caraway seeds, gotta have 'em. I regret trying brown sugar, needs MOAR SAGE. I have no coriander, but will try it next time. I've got it in the freezer to do second grind. Better than nothing I guess. My instincts said no brown sugar but my curiosity got the best of me. I knew better. I'm with you on the MSG. Y'all have a good one.
trapped in australia, this helps, thanks homie. just wish it wasnt a struggle to get meat with flavor/fat. asked for 65/35 bc i knew what result id get and i was right, 85/15 seems more accurate.
I am vegan and I need a seasoning mix for very good breakfast sausage. It is one of the few things that I miss. Even growing up and until today meat did not need to always be on the table and it was not always on the table for my mother and I. Medad was the meat eater. But I didn't like steak or pork chops and I had something else that my mother made for me and herself sometimes.
MSG=Excitotoxins, all of which have been linked to brain cell death, infertility, issues with sexual development, aggressive behaviors, and hormonal disorders, has been known to trigger headaches. Glutamate easily crosses the blood-brain barrier, stimulating cell receptors that triggers cell death. If you’ve ever felt compelled to take another bite, despite feeling full, the concern may not be a lack of self control. In fact, the issue may not even be with you at all: It could be an excitotoxin. These non-essential amino acids stimulate or “excite” the umami or savory taste buds making food seem more flavorful than it really is, ( another reason why you cannot make cheese puff to taste exactly, or as good as the original). globalhealing.com/natural-health/6-dangerous-excitotoxins/ Also, high on the food allergy list.
@@e.s.8684 , "Glutamine and glutamate are not considered essential amino acids but they play important roles in maintaining growth and health in both neonates and adults. ... " Sciencedirect.com. www.sciencedirect.com/science/article/pii/S2405654515300299#:~:text=Glutamine%20and%20glutamate%20are%20not,in%20both%20neonates%20and%20adults.&text=In%20addition%20such%20supplementation%20to,and%20increases%20milk%20glutamine%20content.
Late to the party but appreciate the vid. Ive been going 95% meatless and got fake bacon down pretty well, but this will go a long way to work on my sausage.
This is my version of JD copycat and its damn close. Mine does have MSG. If you are here looking for a sausage receipe, then you really dont care about MSG in your diet. Live a little people. If you read the tube ingredients on a JD sausage package you will see a few ingredients that stand out. If I recall the first is pork broth. I have no idea wth pork broth is (probably juice from the boiled testicles), but dont pay attention to that. The second is fructose corn syrup or something to that effect. So with that I have modified the recipe as follows.... 1 pound of ground pork, 1/4 tsp salt, 1/2tsp dried parsley, 1/4tsp ground sage, 1/4tsp ground black pepper (not from a grinder but store bought), 1/4tsp thyme, 1/4tsp rep pepper flakes, 1/4tsp coriander, 1/4tsp oregano, 1TBL Karo syrup, 1/2tsp MSG. If you dont have that ability to grind your own pork butt then find quality ground pork at the store. You have to let the spices blend for a minimum of 1 day after you mix. If you dont it will not taste worth a damn. You will get that classic dark brown/black of the caramelizing of the Karo and the taste is damn good. When cooking, cook on a med temp and flip about 4 times until the patties reach 150 degrees internal temp. No higher than that or they will be hard as a rock. Gonna go slap someone they are that good. Cheers!!
Nice take on this recipe and great variety. I had older siblings sister that always 🔥 burned the meals, I was encouraged to consume the thier meals as they would tell me it was good for my teeth 🤣😂 so now sometimes enjoy burned food. 😎👍
I butchered a whole hog and got about 170 pounds of meat, i dont know how to cure meats to make ham and bacon so im grinding up the hams and belly today to make some of this. Saving the chops loins ribs and shoulders for barbecuing and porkchops and all that.
@@coorselk it turned out good, I made a second batch of the hot sausage and made a bad quality video of me grinding up the meat to show one of my buddies my industrial meat grinder. The hog I butchered was only 11 months old so it doesn't have the fat content store bought sausage has but it was still really good just not as greasy
If you eat meat, you are eating MSG. It naturally occurs in meat and your body even produces the precursor, glutamine. It is found in numerous vegetables. It is also one of the most studied food additives and is no more harmful than salt.
Used the hot recipe with ground turkey and it was great. I am a fan of msg so I used it hahaha! Thanks for the video, I have always wondered what spice combo would create these flavors.
Once I started making my own sausage years ago, breakfast, Italian, etc., I never went back to store bought. I can control the flavors and the heat or no heat factor too. Fortunately here ground pork is as common as water.
No fancy meat grinder or no butcher or no ground pork at Wally's !? If you have a food processor (bigger the better)- small food processors don't work well - you are in luck. Cut your choice of pork into 1/2 cubes . Then freeze. Freeze them on something that will release them easily . Put the pieces singly into the processor. Don't over load it. Do batches. Pulse several times to desired chop/grind. Rock hard frozen is a little too far frozen. Go for a little less than that. Easy on your blade, plastic processor bowl and amount of pulse. .....
Great videos thanks. However it isn't clear if the measurements are for 1 lb of ground pork even though the amount looks like it in your bowl. Please let me know thanks Paul
Great recipe. I love Jimmy Deans and I have been looking for a clone recipe. I will let you know how I like it. I have my pork ready to grind. I almost ate the monitor because the sausage looks so good.
Great video ,Here in Va I buy pork butt for 98 cents a lb at food lion & Wegmans ,I usually will buy about 30 to 40 lbs put it in the freezer and usually make different types of sausage twice a month ..just subscribed
I know it's been a few years but in the video you said red pepper flakes. In the written at the end you said red pepper. Is there a difference? Does it matter? Which do I buy or look for? Thank you in advance.
I tried the hot recipe. The flavor was there. But I asked the butcher at the supermarket to grind 2 - 1lb packages of ground pork for me. Mistake. Not enough fat in the mixture. I had to add butter to the fry pan to get them to brown properly because they weren't cooking in their own fat. I'll know better next time. Getting a grinder tomorrow for one thing. If my own grind looks lean still I plan to add 1/4 cup of Crisco lard to the mix per pound. The meat was very dense and needs fat to break it up. Sausage patties should be a little floppy/brittle from the fat in them.
Bro MSG is totally ok. Plus the amount isn't high. I so need to try this recipe. I like it already and I haven't made it yet. I won a275lb pig in a raffle and im trying to utilize the entire pig properly
Sorry, but MSG gives me the 'lightning bolt through the back of my head, eyes going to pop out' kind of MIGRAINES. I love Jimmy Dean breakfast sausage, but I had to stop buying it. (Contains MSG). Luckily this recipe will put me back right - without the MSG.
You keep making these quality videos, you'll eventually explode in subscribers! Possible Recommendation: Look into more background music instead of the same few. Keep the Man Cave Channel Going!
+Jesse Monico thanks for that vote of confidence! if it does explode, it'll be because people like you made it happen :) keen observation on the music, you caught me using more length of a ditty I've sort of adopted as the "channel theme" and although it hasn't been often, I have recycled a few songs here and there when feeling lazy. That's just the sort of observation I love to get to help me refine the channel. Thanks a bunch Jesse. ~Z
glad to hear it! My family has improved it a bit since posting this vid. We take the original recipe, double the salt, double the sage, and add the cayenne from the hot recipe. It's a crowd favorite in our house.
You overcooked all of the sausages. Put pan just below medium-high. Let it get hot. Add sausages and cook 3-4 minutes, flip cook 2-4 minutes until it’s 160 inside. Yummy, juicy, and not burned like yours. Also, it will taste better if you mix it with forks instead if your hands. If you must use your hands, wear a double pair of gloves to avoid heat transfer. Read any cook book to find out why.
Just wondering how well it holds together when it Cooks? Seen another recipe that called for powdered milk has a binding agent. Just wondering if you ever tried that?
You know, surprisingly I have never had any problems with it falling apart. I fully expected to need a binder of some sort when I first started making it and now 7+ years later I’ve still never used a binder.
This recipe turned out to be the best Jimmy Dean imitation I have ever had thank you very much great video.
How I will know I Never taste jimmy Dean😜♥️🇺🇲🦅🇲🇺🦤
I am an American living in the U.K. and Jimmy Dean sausage is something I have missed. I had a go at your recipe and it was very tasty. I made a batch with a little fennel in too.
Definitely should have some fennel seeds, crushed I think! Good catch!
I had some British breakfast sausage on a trip to London. It was pretty blah!!! I couldn’t wait to get back to the US for real bacon and sausage! LOL
yaaaassss me too! i miss american breakfast sausage im trying this now
I’m going to tell you man, I’ve watched this recipe video quite a few times always kind of on the fence. Tried it today and was skeptical. Fried up a piece after letting it sit in the fridge and boom! Absolutely amazing. Nice work man.
Excellent!! I’m glad to hear you enjoy it. I truly haven’t bought breakfast sausage since finding/adjusting this recipe.
Really. So I should give it a go then!
@@scottmoseley5122 absolutely. It’s best if you grind the meat yourself and let it sit overnight.
Is this per pound
Easy to follow. Just made 4# of different flavors from a $8.92 pork shoulder. Jimmy Dean is selling for $3.99 a pound. I fried up a test patty from each mixture. All are good. The hot is HOT.
I made the sage patties, and they were delicious. Perfect spice amounts, and very savoury! Thank you.
I just made the original sage this AM for our camping trip! Out of this world delicious!
Hi. I'm from India. Tried your recipe my mother and kids loved it. Thanks for sharing. My kids are totally meat hawks.
I made it and loved it! However I did add fennel to one batch and it was a compliment to your fantastic recipe. I will be using this from now on. Thanks for sharing!!
Did you crush the fennel? How much per lb.?
Yum!! Great idea
I presume this is for 1lb of ground meat ?
Thanks for the recipe! It works well with ground beef also, using an 80/20 mix. Nothing leaner was tasty enough. Added MSG in the form of ground seaweed from an Asian market, and a touch of fennel seeds too ;)
If I was making 10lbs of venison and pork sausage I would do this x 10.right?
@@hectorgonzales3082 right!
@@hectorgonzales3082 No. Increasing the amount of meat does not mean increasing the spices on an even ratio. You can wind up way overspiced doing that. I would start with about 60 percent spices and fry up two spoonfuls for testing. You can always add more after testing.
I made 7lbs of this today. It’s AMAZING!!!! thank you for posting this
I live in te Baltics and miss southern cooking. Going to dash out and try this recipe.
How is it up there? Pretty ladies for sure
2:39 I shall always hear "the maple kind?" in that funny dog's voice
Ditto!!
You are wonderful!! Another expat chiming in to say thank you for helping me have this delicious breakfast item again. I wish I had known how easy this was from the get go!
Best recipe so far! Thanks this made it possible for to get my Breakfastsausage here in Germany!!
For God's sake, man! Germany is like, well, the sausage capital of the world! You can't find good breakfast sausage there?
Stumbled across this tonight. I like to experiment with making breakfast sausage out of wild game (elk and pronghorn antelope) each year. I usually use a 50/50 mix of ground pork butt and wild game. I'm going to give these recipes a try this fall. Thanks for the video!
Get yourself some pork bellies instead of butter, and you will never go back.
Update...did the original mix last week with my elk/pork butt grind. As it was 50% elk and not 100% pork, it did not taste exactly like the original...but it was pretty darn tasty! In fact, it was a good enough mix to use to introduce people who like breakfast sausage to the taste of wild game. Also, good/safe for those recipes that might use Jimmy Dean original. Thanks again for the video!
Cast-iron skillet over flame, the ONLY WAY to cook !!!
Our local supermarket had a pork loin sale of buy one, get two free. We got a lot of pork loin for cheap. Just made a bunch of sage breakfast sausage with our Kitchen Aid grinder. Used fresh sage instead of dried. Didn't have a lot of fat on the loin so we borrowed some from a nice top round beef roast that we had just turned into turned into some mighty fine jerky. Worked fine for both the texture and taste. In today's economy you just can't shop like it was 2020. A little bit of savings here, and then there, can make a real difference in your budget. Plus, making your own food is just plain fun and you know exactly what is going into it.
MSG, my secret ingredient
Never afraid of Michael schenker group
And just a little hint for those without a grinder but do have a Kitchenaid mixer.....there’s several grinder attachments (pick your color and material) available on Amazon that bolt right to the kitchenaid. They can be had starting about 20, up to 40 bucks or so. Well worth it!
1:49 is when the recipe starts..
How much pork , (weight) did you have for the spice measurements you used? Another words ratio Pork to spices
Best sausage EVER! Hey, I used to get a “smoked” breakfast sausage and it was my favorite but I haven’t seen it in years. Do you have any ideas for how I could make this at home?
Tomato's and cheese naturally have MSG. The stuff at the store is made from fermented beets, sugar cane or molasses. How much more natural do you want? I really like fermented things. I really really like them if they are in liquid form.
Zack... you should try the Filipino style breakfast. It consists of a protein, a fried egg, and garlic fried rice. Pretty standard daily fare. If the protein is filipino sausage it is longsilog. If it is chicken it is chicksilog. With sliced beef it becomes tapsilog. They even have a hotsilog version with hot dogs. And a spamsilog with -you guessed it-. The longganisa Filipino sausage is well worth trying on its own. There are many recipes here on YT for it. And any day that starts with garlic fried rice is going to be a good day.
I agree, you need meat for breakfast and that breakfast is not breakfast without meat. So if you only have hotdogs don't worry because hotdogs are not hotdogs when you eat them at breakfast. At breakfast, hotdogs are called sausage!
MSG tastes great and is perfectly healthy. Also it makes flavors amazing.
Mr. R it’s no less healthy than salt.
And it triggers migraine headaches.
Can you show me a scientific study that shows this? I can't find any science that says MSG is bad.
You're right mate all this talk about msg but no proof all sheep
@@dickmartn myth
Just found your video, and I've been wanting to do this for a long, long time. I just ordered the meat grinder attachment for my Kitchen Aide, and can't wait to try this - thanks so much!! 💗
Before you use the grinder be sure to watch some videos on best practices. Those tips can really make a difference between being happy and being disappointed.
@@TheOriginalRick Thank you so much for your advice, I sincerely appreciate it! Do you have any suggestions on where I might research grinder usage? Thank you so much!
Back to get suggested recipe again. Made it once already. It was pertty good.
I have 20lbs of ground beef I’m gonna try this on about 5lbs of it thanks!!! I’ll be back to tell you what I think after I try it.
Just gave mine the first grind. Needs more salt. More cayenne, more red pepper, more caraway seeds, gotta have 'em. I regret trying brown sugar, needs MOAR SAGE. I have no coriander, but will try it next time. I've got it in the freezer to do second grind. Better than nothing I guess. My instincts said no brown sugar but my curiosity got the best of me. I knew better. I'm with you on the MSG. Y'all have a good one.
I'm an American living in England and I'll make your recipe but will add fennel seeds-thanks!
trapped in australia, this helps, thanks homie. just wish it wasnt a struggle to get meat with flavor/fat. asked for 65/35 bc i knew what result id get and i was right, 85/15 seems more accurate.
For MSG substitute use dietary yeast and powdered shiitake mushrooms. Should add some type of savory.
I am vegan and I need a seasoning mix for very good breakfast sausage. It is one of the few things that I miss. Even growing up and until today meat did not need to always be on the table and it was not always on the table for my mother and I. Medad was the meat eater. But I didn't like steak or pork chops and I had something else that my mother made for me and herself sometimes.
I'm a big fan of this blend, it's what we use exclusively in our house.
Zack Of All Trades then Zach I am going to use it and I will report back! :-)
Don't be afraid of MSG. Glutatmates occur naturally in many foods including tomatoes, cheese and mushrooms...
MrKErocks, shhh, more for us.
Key word, naturally, what they make is not natural msg.
MSG=Excitotoxins, all of which have been linked to brain cell death, infertility, issues with sexual development, aggressive behaviors, and hormonal disorders, has been known to trigger headaches. Glutamate easily crosses the blood-brain barrier, stimulating cell receptors that triggers cell death.
If you’ve ever felt compelled to take another bite, despite feeling full, the concern may not be a lack of self control. In fact, the issue may not even be with you at all: It could be an excitotoxin.
These non-essential amino acids stimulate or “excite” the umami or savory taste buds making food seem more flavorful than it really is, ( another reason why you cannot make cheese puff to taste exactly, or as good as the original).
globalhealing.com/natural-health/6-dangerous-excitotoxins/
Also, high on the food allergy list.
@@e.s.8684 , "Glutamine and glutamate are not considered essential amino acids but they play important roles in maintaining growth and health in both neonates and adults. ... " Sciencedirect.com. www.sciencedirect.com/science/article/pii/S2405654515300299#:~:text=Glutamine%20and%20glutamate%20are%20not,in%20both%20neonates%20and%20adults.&text=In%20addition%20such%20supplementation%20to,and%20increases%20milk%20glutamine%20content.
Seaweed is also an excellent natural source of MSG
Late to the party but appreciate the vid. Ive been going 95% meatless and got fake bacon down pretty well, but this will go a long way to work on my sausage.
This is my version of JD copycat and its damn close. Mine does have MSG. If you are here looking for a sausage receipe, then you really dont care about MSG in your diet. Live a little people. If you read the tube ingredients on a JD sausage package you will see a few ingredients that stand out. If I recall the first is pork broth. I have no idea wth pork broth is (probably juice from the boiled testicles), but dont pay attention to that. The second is fructose corn syrup or something to that effect. So with that I have modified the recipe as follows.... 1 pound of ground pork, 1/4 tsp salt, 1/2tsp dried parsley, 1/4tsp ground sage, 1/4tsp ground black pepper (not from a grinder but store bought), 1/4tsp thyme, 1/4tsp rep pepper flakes, 1/4tsp coriander, 1/4tsp oregano, 1TBL Karo syrup, 1/2tsp MSG. If you dont have that ability to grind your own pork butt then find quality ground pork at the store. You have to let the spices blend for a minimum of 1 day after you mix. If you dont it will not taste worth a damn. You will get that classic dark brown/black of the caramelizing of the Karo and the taste is damn good. When cooking, cook on a med temp and flip about 4 times until the patties reach 150 degrees internal temp. No higher than that or they will be hard as a rock. Gonna go slap someone they are that good. Cheers!!
@morebeer...I am trying out your recipe. Got it in the fridge marinating for tomorrow's breakfast/brunch. Will post my results
Great job..really enjoyed watching and the recipe is fab!
I made this recipe. It was delicious. Thank you👍😊❤
Is it best to let the pork and spices sit overnight in the fridge before frying?
I think it turns out a little better if you do but it’s still really good even if you don’t
I must have missed it but is this one pound? I’ll be mixing some deer into mine and will have around 3 pounds.
I didn’t hear the quantity of pork either, but I’m guessing these amounts of seasoning are per pound of ground pork.
I will give this a try, thanks for posting
Nice take on this recipe and great variety. I had older siblings sister that always 🔥 burned the meals, I was encouraged to consume the thier meals as they would tell me it was good for my teeth 🤣😂 so now sometimes enjoy burned food. 😎👍
Wow no egg or flour or breadcrumbs. That so simple! Can we use bought pork mince instead or does it have to be finely ground?
Thank you. I have been looking for some of these recipes.
Thanks for the recipes, can’t wait to try them
P.S. zack all you is a couple pork buts for roasting and your on the money have good one god bless !
Made another 10 lbs today. Still loving it
Thank you! I just got back from a wild hog hunt in (ain't telling) and I about fell out of my chair at the price the butcher charges.
Great video bro.
Thanks, and God bless you.
This recipe ingredients you listed are for how many pounds of meat?
Hey Corey, sorry if I omitted that. The recipes are for 1lb of ground meat.
@@ZackOfAllTrades and by meat u mean ground pork?
@@trashygamer6167 It's all at the end of the video
I butchered a whole hog and got about 170 pounds of meat, i dont know how to cure meats to make ham and bacon so im grinding up the hams and belly today to make some of this. Saving the chops loins ribs and shoulders for barbecuing and porkchops and all that.
Clay how did it turn out?
@@coorselk it turned out good, I made a second batch of the hot sausage and made a bad quality video of me grinding up the meat to show one of my buddies my industrial meat grinder. The hog I butchered was only 11 months old so it doesn't have the fat content store bought sausage has but it was still really good just not as greasy
Why wouldnt you use MSG? Its made from Seaweed and gives the Umami flavor
And it’s natural salt. It’s been given a bum rap
Jimmy deans sauge hasn't tasted so good lately. Im going to start making my own sausage!
is this for 1 lb or what I must have missed it
Ok recipe it tastes nice. Nice balance. Good msg tip as well.
You nailed it!
If you eat meat, you are eating MSG. It naturally occurs in meat and your body even produces the precursor, glutamine. It is found in numerous vegetables. It is also one of the most studied food additives and is no more harmful than salt.
Used the hot recipe with ground turkey and it was great. I am a fan of msg so I used it hahaha! Thanks for the video, I have always wondered what spice combo would create these flavors.
Once I started making my own sausage years ago, breakfast, Italian, etc., I never went back to store bought. I can control the flavors and the heat or no heat factor too. Fortunately here ground pork is as common as water.
There’s quite the satisfaction in that isn’t there?
No fancy meat grinder or no butcher or no ground pork at Wally's !?
If you have a food processor (bigger the better)- small food processors don't work well - you are in luck.
Cut your choice of pork into 1/2 cubes . Then freeze.
Freeze them on something that will release them easily .
Put the pieces singly into the processor. Don't over load it. Do batches.
Pulse several times to desired chop/grind.
Rock hard frozen is a little too far frozen. Go for a little less than that. Easy on your blade, plastic processor bowl and amount of pulse.
.....
Thank you can’t wait to make these sausages
Don't snooze on MSG! It was a myth!
Been looking for a good jimmy dean recipe video ...new sub buddy
Great videos thanks. However it isn't clear if the measurements are for 1 lb of ground pork even though the amount looks like it in your bowl. Please let me know thanks Paul
No bother at all! Sorry I didn’t respond earlier and save you the trouble.
I assume the spice measurements are for 1 lb of ground pork?
Great recipe. I love Jimmy Deans and I have been looking for a clone recipe. I will let you know how I like it. I have my pork ready to grind. I almost ate the monitor because the sausage looks so good.
And 3 years later ......how was it,?
@@scottmoseley5122 lol
Great video ,Here in Va I buy pork butt for 98 cents a lb at food lion & Wegmans ,I usually will buy about 30 to 40 lbs put it in the freezer and usually make different types of sausage twice a month ..just subscribed
My apologies lol. My phone screen was off kilter. I got it sorry for the bother
Do you have a recipe for the original recipe which is plain?? I would love to have it.
I'm back 4 years later because now I'm in South Africa where you can't buy breakfast sausage as Americans know it
Gracias amigo!!!
awesome
I know it's been a few years but in the video you said red pepper flakes. In the written at the end you said red pepper. Is there a difference? Does it matter? Which do I buy or look for? Thank you in advance.
I tried the hot recipe. The flavor was there.
But I asked the butcher at the supermarket to grind 2 - 1lb packages of ground pork for me.
Mistake.
Not enough fat in the mixture. I had to add butter to the fry pan to get them to brown properly because they weren't cooking in their own fat.
I'll know better next time. Getting a grinder tomorrow for one thing.
If my own grind looks lean still I plan to add 1/4 cup of Crisco lard to the mix per pound. The meat was very dense and needs fat to break it up. Sausage patties should be a little floppy/brittle from the fat in them.
You better find you some Foodstamps!
I love MSG it punches out all the flavors
I realize this is an older video but sausage is $5-7 a pound now in 2023. Absolutely crazy times
Brown sugar instead of maple syrup works for extra browning
Bro MSG is totally ok. Plus the amount isn't high. I so need to try this recipe. I like it already and I haven't made it yet. I won a275lb pig in a raffle and im trying to utilize the entire pig properly
Sorry, but MSG gives me the 'lightning bolt through the back of my head, eyes going to pop out' kind of MIGRAINES.
I love Jimmy Dean breakfast sausage, but I had to stop buying it. (Contains MSG).
Luckily this recipe will put me back right - without the MSG.
Subbed! Thanks, I gotta have breakfast sausage at least every weekend.
You keep making these quality videos, you'll eventually explode in subscribers!
Possible Recommendation: Look into more background music instead of the same few.
Keep the Man Cave Channel Going!
+Jesse Monico thanks for that vote of confidence! if it does explode, it'll be because people like you made it happen :) keen observation on the music, you caught me using more length of a ditty I've sort of adopted as the "channel theme" and although it hasn't been often, I have recycled a few songs here and there when feeling lazy. That's just the sort of observation I love to get to help me refine the channel. Thanks a bunch Jesse. ~Z
Well done good sir!
Thanks man, I'm a man who is hands on this was perfect. The kids agree 🍻
I’m saving this recipe!!
glad to hear it! My family has improved it a bit since posting this vid. We take the original recipe, double the salt, double the sage, and add the cayenne from the hot recipe. It's a crowd favorite in our house.
I love that you used the word opine 😄
i just made this, it is very good, it does taste like jimmy dean, i made the spicy sausage
great video. . really delivers the meat! !
Thank you for the recipe
Excellent Thank You
Thank you so much!!
If you ever read "The Jungle" by Upton Sinclair you would only eat homemade sausage.
Best way to up scale this 1 to 1 or % per weight
You overcooked all of the sausages. Put pan just below medium-high. Let it get hot. Add sausages and cook 3-4 minutes, flip cook 2-4 minutes until it’s 160 inside. Yummy, juicy, and not burned like yours. Also, it will taste better if you mix it with forks instead if your hands. If you must use your hands, wear a double pair of gloves to avoid heat transfer. Read any cook book to find out why.
Regular recipie works. Just like everyone else said. Cannot tell the differance. Made 18 lbs.
Can anyone tell me why when I make sausage and freeze it when I cook it it no longer has it’s flavor?
This is wonderful tasting sausage.
Make sure you mix it good, i personally use my hands to mix and turns out well
Mix it very well, package it and let it rest in the refrigerator for 24 to 48 hours before freezing. This might help.
Just wondering how well it holds together when it Cooks? Seen another recipe that called for powdered milk has a binding agent. Just wondering if you ever tried that?
You know, surprisingly I have never had any problems with it falling apart. I fully expected to need a binder of some sort when I first started making it and now 7+ years later I’ve still never used a binder.
If it falls apart it probably is too lean. I would add more fat to see if that solves the problem.
You should make a Kiefer Sutherland 24 spoof. You look and sound nearly the same.
I'm gonna try it thanks