Jimmy Dean Sausage Couscous Croquettes Recipes

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JIMMY DEAN SAUSAGE COUSCOUS CROQUETTES



Jimmy Dean Sausage Couscous Croquettes image

Seasoned with cumin, cayenne pepper, and parsley, these couscous croquettes are fried until crisp to make irrisistable hot appetizers.

Provided by JimmyDean

Categories     Trusted Brands: Recipes and Tips     Jimmy Dean

Yield 20

Number Of Ingredients 10

1 (16 ounce) package Regular Flavor Jimmy Dean Pork Sausage
1 ½ cups chicken broth and water
2 teaspoons cumin, ground
1 cup couscous, uncooked
¼ cup parsley, finely chopped
½ cup white onion, finely chopped
2 eggs, lightly beaten
¾ cup seasoned dry bread crumbs
1 cup Vegetable oil for frying
⅛ teaspoon cayenne pepper

Steps:

  • In large saucepan, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink. Stir in broth, cumin, cayenne and couscous; bring to a boil. Cover and simmer for 10 minutes on low heat. Remove from heat; cool 5 minutes.
  • Stir in parsley and onion; adjust seasonings to taste. Add beaten egg; stir well. Moisten hands with water and mold cooled sausage mixture into 20 small logs. Roll in breadcrumbs.
  • To cook: in a wok, Dutch oven or fryer, add oil to a depth of 3 inches; heat to 375 F. Fry 3 or 4 at a time for about 2 minutes; drain on paper towels.

JIMMY DEAN SAUSAGE COUSCOUS CROQUETTES



Jimmy Dean Sausage Couscous Croquettes image

Seasoned with cumin, cayenne pepper, and parsley, these couscous croquettes are fried until crisp to make irrisistable hot appetizers.

Provided by JimmyDean

Categories     Jimmy Dean

Yield 20

Number Of Ingredients 10

1 (16 ounce) package Regular Flavor Jimmy Dean Pork Sausage
1 ½ cups chicken broth and water
2 teaspoons cumin, ground
1 cup couscous, uncooked
¼ cup parsley, finely chopped
½ cup white onion, finely chopped
2 eggs, lightly beaten
¾ cup seasoned dry bread crumbs
1 cup Vegetable oil for frying
⅛ teaspoon cayenne pepper

Steps:

  • In large saucepan, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink. Stir in broth, cumin, cayenne and couscous; bring to a boil. Cover and simmer for 10 minutes on low heat. Remove from heat; cool 5 minutes.
  • Stir in parsley and onion; adjust seasonings to taste. Add beaten egg; stir well. Moisten hands with water and mold cooled sausage mixture into 20 small logs. Roll in breadcrumbs.
  • To cook: in a wok, Dutch oven or fryer, add oil to a depth of 3 inches; heat to 375 F. Fry 3 or 4 at a time for about 2 minutes; drain on paper towels.

COPYCAT JIMMY DEAN BREAKFAST SAUSAGE



Copycat Jimmy Dean Breakfast Sausage image

This breakfast sausage, with multiple variations, will be your new favorite breakfast sausage that tastes better than the store-bought kind!

Provided by Jonathan Melendez

Categories     Breakfast

Time 3h8m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 lb ground pork
2 tablespoons brown sugar
1 tablespoon light corn syrup
1 tablespoon apple cider vinegar
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped rosemary
1 teaspoon finely crushed fennel seed
1/2 teaspoon finely crushed red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon ground coriander
2 teaspoons finely chopped fresh sage
1/2 teaspoon cayenne pepper
1 small finely chopped fresno chili pepper
1/2 teaspoon crushed red pepper flakes
3 tablespoons pure maple syrup
1/4 teaspoon maple extract (optional)

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.

Nutrition Facts : Calories 392.5, Fat 24.4, SaturatedFat 9, Cholesterol 81.8, Sodium 945.4, Carbohydrate 23.5, Fiber 0.9, Sugar 17.9, Protein 19.7

SAUSAGE VEGGIE CASSEROLE (JIMMY DEAN)



Sausage Veggie Casserole (Jimmy Dean) image

I love to make breakfast casseroles for the week so there is no spending time figuring out what's for breakfast in the morning. This one doesn't disappoint. I substituted regular potatoes that I cut up instead of hash brown patties, and I put in extra tomatoes and a bag of vegetables that had mushrooms and celery and cabbage and even threw in a little cilantro (whatever was in the fridge that needed to be eaten). I also used pre-cooked sausage because it was faster and easier than cooked.

Provided by AmyZoe

Categories     Breakfast

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

16 ounces pork regular sausage
1 onion, chopped
6 frozen hash brown patties, thawed
10 ounces frozen chopped broccoli, thawed
1/2 cup diced seeded tomatoes
1 1/2 cups shredded cheddar cheese
8 eggs
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 350. Cook sausage and onion in a large skillet over medium-high heat 8 to 10 minutes or until sausage is thoroughly cooked, stirring frequently and drain.
  • Place hash browns in 13x9 inch baking dish and cover with layers of sausage mixture, broccoli, tomato, and cheese.
  • Beat eggs, milk, salt, and pepper in large bowl with wire whisk until well blended. Pour over ingredients in pan.
  • Bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.

Nutrition Facts : Calories 243.4, Fat 19.2, SaturatedFat 8, Cholesterol 162.2, Sodium 539.3, Carbohydrate 4.1, Fiber 1, Sugar 1.1, Protein 13.4

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