Jimmy Dean Sausage Copycat (Original Flavor)
This Jimmy Dean Sausage Copycat is my go to breakfast recipe. The all natural Jimmy Dean sausage is safe to eat with top 9 allergies and I enjoy their sausage. You can buy that one here. Yet, it gets pretty expensive if it’s a main staple in your home, like it is mine. And it also contains some unhealthy additives and too much added sugar. And because Jimmy Dean makes their sausage in bulk, the seasonings are not always the same flavor quality in every sausage you buy. Each package will taste slightly different.
So for those reasons, I started making my sausages at home! They are perfectly delicious every time & this recipe saves our family about 8$ per batch, which we eat through once a week! So, that saves us about 40$ a month on groceries which does add up over the course of a year (480$!!)
History of Title
The history of Jimmy Dean is super fascinating! If you want to find out more about the history of Jimmy Dean Sausage, here is where I found my information!
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Ingredients & Substitutes
- Ground pork (70% lean / 30% fat)
- Cold water, broth, or oat milk
- Maple syrup
- Salt
- Sage
- Red pepper flakes (mild or spicy)
- Black pepper
- White pepper
- Neutral oil or melted pork lard
How to Make Jimmy Dean Sausage Copycat
Making this Jimmy Dean Sausage Copycat is super simple. You just mix all ingredients together and shape into patties, one long log, or mini logs. Place these shapes on parchment lined baking sheets and freeze till ready to use!
Shaping the sausage into serving sizes does take some time (up to 45 mins). So, you can choose to do it the quick man’s way and put 1/2 pound in multiple baggies to cut up into bite sized chunks while cooking. Freeze sausage or use right away.
Store in an airtight container in the freezer up to 4 months or fridge for a week.
When ready to cook, heat the sausage in skillet on medium heat, till browned and cooked thoroughly.
Common Questions
Q: Can you substitute honey or agave for the maple syrup?
A: Yes! You definitely can, but the flavor will be different. I don’t think honey pairs as nicely with this recipe, but agave is certainly a good substitute.
Q: What’s the fat content of Costco ground pork?
A: Costco’s ground pork is usually from pork shoulder, about 70% lean / 30% fat—the classic ratio for sausage. So a firm texture usually isn’t from lack of fat.
Q: Why is my sausage still firm?
A: Common reasons include: Overmixing the meat (kneading too much makes it dense, like meatloaf). Cooking too hot or too long (renders out fat, leaving it dry and tight). Not adding extra moisture (commercial sausage often has added water)
Q: How can I make my sausage softer?
A: Easy fixes with Costco ground pork:
- Handle lightly: Mix spices into the liquid first, then gently fold into meat until just combined.
- Cook lower & slower: Medium heat, stop when internal temp reaches 160°F.
- Steam finish (optional): After browning patties, add 2–3 tablespoons water, cover, and let steam 1–2 minutes.
Other Favorite Breakfast Recipes
Jimmy Dean Sausage Copycat (less expensive & healthier!)
I love Jimmy Dean’s all-natural original sausage—it’s safe for the top 9 allergies—but it’s expensive, has added sugar and additives, and the flavor isn’t always consistent. That’s why I started making sausage at home! It’s delicious every time and saves our family about $8 per batch, which adds up to roughly $40 a month or $480 a year.
- Total Time: 10-45 mins
- Yield: 3 pounds sausage 1x
Ingredients
- 2 1/2 lb ground pork (70% lean / 30% fat)
- 1/2 cup cold water, broth, or oat milk
- 1/3 cup maple syrup
- 1 TB salt
- 1 TB sage
- 1–2 tsp red pepper flakes (1 tsp mild, 2 tsp spicy)
- 1 tsp black pepper
- 1 tsp white pepper
- 4 TB neutral oil or melted pork lard
Instructions
- Mix liquid and spices: Combine water (or broth/oat milk), maple syrup, salt, spices, and oil/lard in a small bowl.
- Add to meat: Pour the mixture over the ground pork in a large bowl or KitchenAid.
- Mix gently: Fold the liquid into the meat until just combined. Avoid overmixing. You can evenly distribute the seasoning by folding the liquid into the meat, pressing and turning it from the edges to the center repeatedly. Or use a kitchen aid, mixing on low till the seasonings are evenly mixed.
- Check seasoning: Cook a small test patty to taste and adjust if needed.
- Form patties or links.
- Cook: Brown over medium heat until internal temp reaches 160°F.
- Optional: After browning, add a splash of water, cover, and steam 1–2 minutes for extra moisture.
- Prep Time: 10-45 mins