I’ve made over 100 pounds this year using this recipe. All made from 100% wild hog.
Copycat Jimmy Dean Breakfast Sausage
For Sage Flavor Breakfast Sausage
You’ll Need:
16 ounces ground pork
1 teaspoon salt
1/4 teaspoon Garlic Salt
1/2 teaspoon dried parsley
3/4 teaspoon ground sage
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground coriander
1/4 teaspoon msg (*Optional, but this is what they use)
1/8 teaspoon Oregano
Hot Breakfast sausage
You’ll Need:
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper (or more, depending on how hot you want it!)
1/4 teaspoon rubbed sage
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coriander
1/4 teaspoon msg (*Optional, but this is what they use)
Maple breakfast sausage
You’ll Need:
16 ounces ground pork
3 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon msg (*Optional, but this is what they use)
1/4 teaspoon coriander
1/4 teaspoon Black Pepper
Regular (Plain)
You’ll Need:
16 ounces ground pork
3/4 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon ground sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/2 teaspoon MSG (such as Accent Flavor Enhancer
Good stuff, do you add water to the above specs? If so, how much?
Does this apply for grilling fresh sausages as well?