Thread: Jimmy Dean

There actually was a time in happy days gone by when JD sausage was pretty straight forward with no real added BS....Nought anyyyymooooorrre ! Yer better off buying ground pork and mixing in your own seasoning and making yer own brakfast sausage. I've done that before and it works out pretty good.

Originally Posted by Nightblade

There actually was a time in happy days gone by when JD sausage was pretty straight forward with no real added BS....Nought anyyyymooooorrre ! Yer better off buying ground pork and mixing in your own seasoning and making yer own brakfast sausage. I've done that before and it works out pretty good.

JD had sold out just a couple years before he died and then had legal problems with the new producer over rights, recipe and etc.

So whats your recipe?

Originally Posted by nun2sharp

JD had sold out just a couple years before he died and then had legal problems with the new producer over rights, recipe and etc.

So whats your recipe?

It's really straight forward,you can add whatever you like to it. Generally I like to add sage and maybe some smoked paparika ,pepper maybe a little cayenne if you like spicy. Sage is really the biggie as it goes so well with pork.You just mix it by hand in a big bowl and form it into patties. Just use plain unseasoned ground pork that you can find in the grocery store. Good stuff maynard !! Oh and you can freeze the patties also for later if ya like.

Originally Posted by Nightblade

It's really straight forward,you can add whatever you like to it. Generally I like to add sage and maybe some smoked paparika ,pepper maybe a little cayenne if you like spicy. Sage is really the biggie as it goes so well with pork.You just mix it by hand in a big bowl and form it into patties. Just use plain unseasoned ground pork that you can find in the grocery store. Good stuff maynard !! Oh and you can freeze the patties also for later if ya like.

Proportions would have been nice! ;p

I'll be honest..I don't measure.Usually the sausage comes in rolls the same size as ground beef. as for spice measurments,I just eyeball it and use my instinct. I suppose about a teaspoon of each and cayenne to you desired heat. If you do it a couple times you'll pretty much find your desired strength. Hope that helps?

It is even better to get a meat grinder (there are some great table top models) and ground the meat yourself.
Sausage making is real cool stuff if one has the time and desire to get into it.

I agree with Stefan. Sausage making is not that difficult. Especially if you are going to make sausage patties for breakfast and not even needing to get it into casings. And yes, grinding it yourself is the way to go. Many home kitchen mixers have a meat grinding attachment. And if you're not running a commercial sausage business, this will probably suit your needs just fine. Also, by grinding it yourself, you can control the fact content. Lets face it, sausage requires fat, at least 20%. AND, the other often neglected aspect of home sausage making is mixing. The mixer that the attachement is working on can also be used with a paddle attachment to mix the sausage forcemeat. Mixing it ensures that the proteins in the ground meat begin to bind with one another. If you skip this step, you end up with something that resembles hamburger instead of sausage. You can also add cold liquid to the mixture during this process to enhance its juciness and provide more flavor. The most disagreeable part is in the casings. They dont' look too good, the often smell bad, and the knowledge of what they are solidifies your opinion of this part of the process. But this is how its been done for centuries and we still love it.

As Stefan says,Roll your own,is very simple.Winco has porklbutts on sale at times for $1.29/lb.We buy 2, 10 pounders.one for traditional country sausage,one for Chorizo,some we case,some made into patties. A years supply of each for us.

They say "You can't take it with you." I guess Jimmy Dean was buried with the other four ounces.

Originally Posted by pixelfixed

As Stefan says,Roll your own,is very simple.Winco has porklbutts on sale at times for $1.29/lb.We buy 2, 10 pounders.one for traditional country sausage,one for Chorizo,some we case,some made into patties. A years supply of each for us.

Man,,,when I think about it, for the price I paid for my TOBS rose cream , I could have had 20 lbs. of Winco porklbutts

Yee-Hawww !!!!