Home In Disarray

May 28, 2015

Jimmy Dean Style “Hot” Pork Sausage

Jimmy Dean HOT Sausage copycat recipe

Jimmy Dean sausage is ubiquitous in many recipes that those in the cooking community aren’t necessarily “proud” to have made.  These include cheddar-sausage-bisquick balls,  queso dip utilizing Velveeta (I still don’t have a workable replacement for this yet), chiles, sausage, etc.  You can also cook it up and combine with taco meat, make into patties, or add to a pasta sauce.  Overall, it’s a versatile meat product, but as with any kind of commercially prepared sausage, the origins of the meat are dubious and the additional ingredients are somewhat shrouded in secrecy/full of unnecessary stuff.  There’s no reason why both corn syrup and sugar need to appear on the ingredients label, and what exactly are the “spices?”  Better to just spend a little time making your own sausage, out of actual food.  That’s my mantra – Why take a cheap and easy route when you can do it in way more time at a much greater expense? This recipe calls for MSG.  If you have adverse reactions to MSG, substitute salt, but otherwise, it’s yummy.  Just use MSG if you can.  It can be found in the spice or Asian foods section of the grocery store.  The brand of mine was Accent Flavor Enhancer.

Jimmy Dean HOT Sausage copycat recipe


5lbs pork shoulder, cut into chunks small enough to fit your meat grinder’s feed tube

5 tsp kosher salt (16g)

1.25 tsp MSG (3 g)

1 Tb cayenne (9g)

1 tsp black pepper (1.8-2g)

1 tsp fresh or dried sage (1g)

1 tsp red pepper flakes (2.5g)




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Posted in: Cooking, Food, Low Carb