Jimmy Dean Sausage Copycat | You Make it Yourself

I love breakfast! It's definitely my favorite meal of the day. So much so, that I often have it for lunch or dinner. Fry up some patties and put them on a bagel or biscuit with cheese and egg for a delicious breakfast sandwich!
This handy mix is shelf stable and great to have on hand. It takes just a few ingredients and less than 10 minutes to mix it up.
I typically use pork when making sausage, but you could easily use beef or ground chicken. I always make the mild version, but I will add the ingredients for a hotter version in the recipe below.
Enjoy breakfast with a couple of sausage patties that you made yourself, you'll be happy you did!
Jimmy Dean Breakfast Sausage Seasoning
Mild Recipe
16 oz. ground pork
1 tsp. salt
1/2 tsp. dried parsley
1/2 tsp. dried sage
1/4 tsp. ground black pepper
1/4 tsp. dried thyme
1/4 tsp. dried crushed red pepper flakes
1/4 tsp. cumin
1/4 tsp. MSG (monosodium glutamate), optional
1/8 tsp. cayenne pepper
Hot Recipe
16 oz. ground pork
1 tsp. salt
1/2 - 3/4 tsp ground cayenne pepper
1/2 tsp. dried sage
1/4 tsp. ground black pepper
1/4 tsp. dried crushed red pepper flakes
1/4 tsp. ground cumin
1/4 tsp. MSG (monosodium glutamate), optional
Store in the pantry in an airtight jar or container.
To Use
Add to 1 pound of ground pork and mix well with a spoon or clean hands. Shape into patties and fry in a skillet until done.
To Use if You Made a Large Batch
Add 3 teaspoons to each pound of ground pork. Milx well with a spoon or clean hands. Shape into patties and fry in a skillet until done.
To Store Sausage.
Wrap sausage in plastic wrap tightly and store in the refrigerator for 1 or 2 days.
To keep longer, wrap tightly in plastic wrap and store in the freezer. To use, place in the refrigerator to thaw the night before use. Sausage will keep for 6 months in the freezer.
Link for printable recipe:
docs.google.com/document/d/1H...

[@amyoung101]

These recipes are right on time with inflation. And you make them all so approachable. Thanks again!

[@genewinstead7076]

Excellent! A very professional presentation done with a pleasant voice, and too the point. Thank you.

[@catscratchkitchen]

Thank you kindly! so glad you liked it. Thanks for watching.

[@EmpressNatiLocs]

This looks yummy. Can’t wait to try it. Thanks for sharing 😊

[@catscratchkitchen]

Thanks for watching!

[@nowakezoneforever6021]

Your video is very well done. Your presentation is smooth and you make it look easily doable. Thank you, and I am subscribing. Good luck with your channel!

[@catscratchkitchen]

Thanks so much! Enjoy!

[@DanielJohnson-ec8rk]

I made this and it’s delicious. I bet tomorrow after the flavors meld, it will be awesome I ground a butt that was 6 pounds as if you use store ground pork, it will be too lean. I’d estimate mine had 30-35% fat. Pork sucks these days because they have bred them too lean

[@catscratchkitchen]

Glad you enjoyed it. It does indeed taste better s day or more after the spices meld into the pork. Thanks for watching

[@Pitbullempirek]

Or add bacon Fat and ground it up also

[@gRosh08]

Thank you for sharing.

[@catscratchkitchen]

My pleasure, thanks for watching.

[@andyjones6361]

Great video!! Well done!

[@catscratchkitchen]

Thanks for watching!

[@SalvadorRamirez-ik2sp]

Thank you very much, I live in Mexico and I never find this type of sausage. The problem is that I make gravy and it is not tasty. What do you recommend?

[@catscratchkitchen]

If you are making "milk" gravy or so called country gravy, the flavor will improve enormously by using the fat drippings from sausage or bacon. You can also add just the slightest pinch of garlic powder to give it a boost.

[@epianguiano7880]

1 libra de sausage, 3 table spoons butter, black pepper, pepper flakes, salt. Mix as it cooks. Ya cuando este hecha la carne le hechas 1/3 de cup Arina. Y Luego 3 cups de Leche. Stir till it tickens a tu gusto

[@dh4346]

On the video and in the notes it says & states Cumin, but on the link to the printable recipe is shows Coriander. Another video showed Coriander, and another was Cumin. Can you let me know which it is for your recipe? I am leaving for Mexico soon and last year they let us bring in our JD sausage but told us not to do it again. My friend loves the sausage with fried potatoes, eggs and cheese and she's been whining all year, so I'd love to surprise her with this!!! Thanks!!!

[@catscratchkitchen]

So sorry for the confusion, I always use cumin. I hope your fried loves the sausage as much as I do. Thanks for watching.

[@jamesduckettDR]

Hi, the google link is dead!

[@catscratchkitchen]

Thanks for the heads up. The link is working now.

[@johnvoorhees2331]

no fennel?

[@catscratchkitchen]

I only use fennel in my Italian sausage, not my breakfast sausage. Thanks for watching.

[@johnmabry9728]

Use a sushi mat to roll your sausage

[@aplaceformystuff7979]

That is one awesome plate of breakfast. Wanna know how I know? Because it looks exactly like a plate of breakfast I would make. I can literally smell it. I don't see any onions tho. I am the only one in my house of five that loves onions so actually this site is more familiar. LOL I have been getting into sausage making and have been looking for a better breakfast sausage spice, can't wait to try this one. Have you ever tried a finer grind on your pork? I usually use the coarse grind, I'm nervous to try the finer grinds for fear of tough patties. But I think it would make a more jimmy dean consistency in the finished product.

[@catscratchkitchen]

I love onions too, but didn't take the time to dive some up that day. I have tried a finer grind of pork, but find I don't like the texture, mouth feel is more like a hamburger patty than sausage. I love this spice mix and keep a jar of it on hand all the time. Hope you like it and thanks so much for watching!