Jimmy Dean Maple Sausage Pillows Recipes

JIMMY DEAN MAPLE SAUSAGE PILLOWS

Steps:

• In a large skillet over medium-high heat, cook sausage and onion, stirring frequently until meat is finely crumbled and no longer pink and onion is translucent; remove from heat. Stir in apple, raisins, spices, maple syrup and orange zest; add pine nuts if desired.
• Preheat oven to 375 F. Unfold a pastry sheet and cut each into 3 equal strips lengthwise, then cut each strip into 3 squares for a total of 9 squares per sheet. Before filling each square, press to enlarge slightly. Place 1 slightly rounded tablespoon sausage mixture in the center of each square; brush edges of pastry with water. Fold dough over filling to create a triangle, pressing the edges to seal. Repeat with remaining pastry and filling.
• Bake on an ungreased baking sheet 18 minutes, or until dough puffs and turns golden brown. Optional garnishes: dust with powdered sugar; decorate serving platter with orange slices and mint leaves.

COPYCAT JIMMY DEAN BREAKFAST SAUSAGE

Steps:

• To make the sausage base, in a large bowl, mix together all of the ingredients until well-combined and as smooth as possible. Cover with plastic wrap and chill for at least 3 hours in the fridge, or overnight.
• Portion out the sausage into rounds and pat out into thick patties. Set a large cast iron skillet over medium-high heat. Cook the sausage in batches, until browned on both sides, about 4 minutes per side.
• To make sage sausage, add in the chopped sage to the sausage base from above and cook as directed.
• To make hot sausage, add in the cayenne pepper, chili pepper, and red pepper flakes to the sausage base from above and cook as directed.
• To make maple sausage, add in the maple syrup and maple extract (if using) to the sausage base from above and cook as directed.

JIMMY DEAN MAPLE SAUSAGE APPLE BRAID

Steps:

• Preheat oven to 400 F. In large mixing bowl, lightly beat two of the eggs. Add uncooked sausage, syrup, onions, apples and flour; add cranberries if desired; stir well. Divide mixture in half; set aside.
• Roll out each pastry sheet to an 11inch wide X 14 inch tall rectangle. Spoon half of sausage mixture down center third of each sheet. Lightly beat remaining egg with 2 teaspoons of water. Brush exposed edges of pastry sheets with egg mix. Use knife to make seven 45-degree diagonal cuts in exposed pastry on each side of filling-cuts should stop about 1 inch from filling. Fold resulting strips over filling, alternating sides until filling is enclosed. Brush pastry surface with remaining egg mix; sprinkle with sesame seeds.
• Place on two baking sheets; bake 50 minutes or until braids are light golden brown and filling is set.