Jimmy Dean Three Pepper Sausage Corn Cakes Recipes

JIMMY DEAN THREE PEPPER SAUSAGE CORN CAKES

Steps:

• In a large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Remove from heat, stir in frozen corn; set aside to cool.
• In a large mixing bowl, combine beaten eggs, 6 tablespoons of the melted butter, water, black pepper, red pepper, jalapeno pepper, green onion and optional cilantro; stir well. Stir in sausage-corn mixture; add cornmeal mix and stir well.
• Spray or lightly oil a large skillet or griddle with vegetable oil. Add 2-3 teaspoons of remaining butter and heat skillet to medium. Griddle is ready when small drops of water sizzle and disappear almost immediately. For each corn cake, spoon 1 rounded tablespoon of batter onto skillet. Cakes may be flattened slightly or left about 3/4 to 1 inch thick. Cook 2-1/2 to 3 minutes on first side; turn and cook 2 minutes more, or until golden brown on both sides. Use remaining butter as needed to grease skillet.
• Serve warm; garnish each cake with 1 teaspoon sour cream and chili sauce or salsa if desired.

JIMMY DEAN THREE PEPPER SAUSAGE CORN CAKES

Steps:

• In a large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Remove from heat, stir in frozen corn; set aside to cool.
• In a large mixing bowl, combine beaten eggs, 6 tablespoons of the melted butter, water, black pepper, red pepper, jalapeno pepper, green onion and optional cilantro; stir well. Stir in sausage-corn mixture; add cornmeal mix and stir well.
• Spray or lightly oil a large skillet or griddle with vegetable oil. Add 2-3 teaspoons of remaining butter and heat skillet to medium. Griddle is ready when small drops of water sizzle and disappear almost immediately. For each corn cake, spoon 1 rounded tablespoon of batter onto skillet. Cakes may be flattened slightly or left about 3/4 to 1 inch thick. Cook 2-1/2 to 3 minutes on first side; turn and cook 2 minutes more, or until golden brown on both sides. Use remaining butter as needed to grease skillet.
• Serve warm; garnish each cake with 1 teaspoon sour cream and chili sauce or salsa if desired.

JIMMY DEAN MEXICAN RICE WITH SAUSAGE

Steps:

• In a 3 or 4 quart saucepan, cook sausage and onion over medium-high heat, stirring frequently until meat is thoroughly cooked and no longer pink.
• Add rice, corn, cumin, chili powder, tomatoes and green chilies, water or stock, and salt. Stir once to mix.
• Bring to a boil.
• Cover and reduce heat to low and simmer 25 minutes without stirring.
• Gently stir in black beans.
• Add green onions and garnish with pumpkin seeds, sour cream, shredded cheddar cheese, cilantro, and lime.

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.