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OT - Jimmy Dean Breakfast Links

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Post Mon Jun 03, 2013 11:07 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

If I included all these pics and the recipe in my other thread, it would have been really long, so I opted to start a new thread just for the breakfast links. Hope nobody minds.

The sausage making bug hit last week. It had been too long since I have made any. Quickly settled on two kinds, Jimmy Dean style and cheddar brats. Started off with 10lbs of pork butt from Hirsch's in Plano

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Ground that all up

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Mixed in the spices and let it sit overnight in the fridge. Got it out the next morning and fried up a batch to taste to see if it needed adjusting. Then stuffed it into 21mmm collagen casings. I used these one from Academy.

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This was what 4lbs netted me (1 lb was kept in bulk)

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Simple to cook up, just pop it in the oven at 350F for about 15 minutes or until it reaches 150, turning halfway through and you've got this.

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The sausage was really good. I think I added too much sage, but the wife and a co-worker thought it was really good. The recipe I followed is from a guy named Kevin P on the Smoke Ring Forum. He really knows his stuff when it comes to sausage.

Jimmy Dean-like Breakfast Links
•5 lb pork butt, ground
• 36 g kosher salt (about 5 tsp)
•1.0 g ground sage (little over a tsp)
•2 g red pepper flakes (add more to your taste)
•2 g thyme leaves (little over a tsp)
•3 g black pepper (1.5 tsp)
•2.5g ground coriander ( (little over a tsp)
•Optional: 1/3 cup real maple syrup**
**I find it too sweet & don’t add it.
•20-24 Sheep casings(or make a large chub to slice!)

As for the cheddar brats, I left that recipe at home so you are going to have to wait until tomorrow to get that one. Sorry.

Post Mon Jun 03, 2013 12:20 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5795
Location: Central Alberta, Canada
Wow, Griffin - those look better than store-bought links! I bet they tasted better, too. :cheers:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Mon Jun 03, 2013 12:22 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7337
Location: Stoughton, WI
What CG said - good stuff, and no artificial ingredients or preservatives!! :thumbup:

Post Mon Jun 03, 2013 2:53 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Nice sausage! :) That should last you a couple days, at least!
Large BGE
CG Duo with SFB

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