Copycat Owens Sausage Recipes

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COPYCAT JIMMY DEAN BREAKFAST SAUSAGE



Copycat Jimmy Dean Breakfast Sausage image

Not my own recipe..

Provided by Heather Ilsley

Categories     Meat Breakfast

Time 45m

Number Of Ingredients 10

16 oz ground pork
1 tsp salt
1/4 tsp garlic salt
1/2 tsp parsley flakes
3/4 tsp ground sage
1/4 tsp ground black pepper
1/4 tsp thyme, dried
1/4 tsp crushed red pepper flakes
1/4 tsp msg
1/8 tsp oregano, dried

Steps:

  • 1. Mix the seasonings into the meat. It's best if you do this ahead of time to give the flavors a chance to incorporate, but it will still taste great if you cook it right away.
  • 2. Once you have your sausage mixed, Then form into patties using your hands. cook as you would Jimmy dean breakfast sausage.
  • 3. We've also used ground turkey in place of the ground pork and had good results . While msg is generally a frowned upon ingredient, it does offer great flavor or it can be left out altogether without any issue.

OWENS SAUSAGE CHILI



Owens Sausage Chili image

This came from the coupon section of the newspaper :-) It is an Owens original recipe... I think you will enjoy it if you're looking for some good tasty and VERY easy-to-make chili!

Provided by piranhabriana

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb owens hot sausage
1 (15 ounce) can tomato sauce
3/4 cup water
1 cup onion, diced
1 cup green bell pepper, diced
1 tablespoon chili powder
1 teaspoon cumin
3/4 teaspoon garlic powder

Steps:

  • Brown& crumble sausage in large skillet.
  • Add onion and cook till tender and sausage is no longer pink, carefully drain off excess drippings.
  • Blend seasonings and green peppers into sausage mixture.
  • Add remaining ingredients and simmer over medium to low heat for 20 to 25 minutes.

OWENS SAUSAGE AND GROUND BEEF BACKYARD BURGERS



Owens Sausage and Ground Beef Backyard Burgers image

This recipe was included in an ad in my local paper. It sounded so good that we had to try it. We used Owens rolled sausage since I had the coupon. It was great, but I'm sure other sausage brands would work too! The recipe originally said to make 8 patties, but they ended up so small that I decided next time I will make 6 larger patties. We used regular flavored sausage, but my husband and I love spicy food, so I can't wait to try this recipe using hot flavored sausage. Be sure to have all your favorite burger toppings on hand like lettuce, tomatoes, pickles, etc.**Update - made these patties for the 4th of July and used 96/4 extra lean hamburger since the sausage is so "fatty". Doubled the recipe and made 12 patties. They came out just the right size. Huge hit with all the guests! Many tried to guess the "secret ingredient" and were amazed when I told them it was breakfast sausage mixed with the beef.

Provided by Texas Aggie Mom

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb sausage (I used Owens original roll sausage)
1 lb ground beef
2 tablespoons Worcestershire sauce
1/2 cup parmesan cheese, grated
1/3 teaspoon ground pepper
6 hamburger buns

Steps:

  • In a large bowl, combine all ingredients except the hamburger buns.
  • Form into 6 patties.
  • Over medium heat on the grill, cook burgers on each side until done (no longer pink), approximately 15 minutes total.
  • Serve on buns with favorite toppings.

Nutrition Facts : Calories 564.4, Fat 37.3, SaturatedFat 13.7, Cholesterol 102.6, Sodium 1127.6, Carbohydrate 24.6, Fiber 0.9, Sugar 3.3, Protein 30.4

BREAKFAST SAUSAGE (FROM HOMESICK TEXAN)



BREAKFAST SAUSAGE (FROM HOMESICK TEXAN) image

Categories     Pork     Breakfast     Brunch     Fry

Yield 8

Number Of Ingredients 9

2 lbs of ground pork
1 tablespoon of sage
2 teaspoons of marjoram
2 teaspoons of thyme
2 teaspoons of red pepper flakes
1/2 teaspoon of cayenne pepper
1 teaspoon of brown sugar
1/2 teaspoon of salt
1/2 teaspoon of black pepper

Steps:

  • 1. Mix all ingredients together. 2. Form into patties and fry six minutes on each side. 3. Keeps in the refrigerator for a week. Note: The spice measurements are not an exact science, and what I tend to do while mixing is pinch off a little bit and fry it up to see if I like the flavor. This is what I start with, but feel free to experiment.

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