Breakfast & Brunch

Copycat Jimmy Dean Breakfast Sausage

Chef’s Note

“This breakfast sausage, with multiple variations, will be your new favorite breakfast sausage that tastes better than the store-bought kind!”

READY IN:

3hrs8mins

SERVES:

4-6

UNITS:

US

IngredientsNutrition

  • Base
  • 1 lbground pork
  • 2 tablespoonsbrown sugar
  • 1 tablespoonlight corn syrup
  • 1 tablespoonapple cider vinegar
  • 2 teaspoons finely chopped fresh thyme
  • 1 teaspoon finely chopped rosemary
  • 1 teaspoon finely crushed fennel seed
  • 12 teaspoon finely crushed red pepper flakes
  • 1 12 teaspoonssalt
  • 12 teaspoonblack pepper
  • 12 teaspoondried parsley
  • 12 teaspoongarlic powder
  • 14 teaspoonsmoked paprika
  • 14 teaspoonground coriander
  • Sage
  • 2 teaspoons finely chopped fresh sage
  • Hot
  • 12 teaspooncayenne pepper
  • 1 small finely chopped fresno chili pepper
  • 12 teaspooncrushed red pepper flakes
  • Maple
  • 3 tablespoonspure maple syrup
  • 14 teaspoonmaple extract (optional)
  • Directions

  • 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 sage sausage, add in the maple syrup and maple extract (if using) to the sausage base from above and cook as directed.
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