My method for cooking Jimmy Dean sausage is to freeze it first, let it thaw for 30 minutes, take a large knife and divide it into, peel the wrap off, and place four one-pound rolls on my Weber smoker with a drip pan underneath to catch the grease. I then let the meat smoke with either cherry wood or pecan until the internal temperature reaches 145° to 150°. I then place the smoked rolls in a covered pot and let sit in the kitchen for about an hour or so, and then I take a sharp knife and slice the meat into one-ounce slices. I store two pounds in a quart freezer bag for freezing, and the other bag is stashed in the fridge. Come breakfast time, I steam one to two slices in a Paula Deen egg mcmuffin maker, which removes more sodium and fat. A microwave works too, or a light sautéing in a frying pan. Try the smoking option and see what you think. I used a 14.5” Weber Smoky Mountain for my cook with Royal Oak All Natural premium charcoal (just my preverence).

jimmie d

Fare price and delicious

Excellent price

Great value

No problem

Delicious 10/10

Don't Pass This up !

Very good value

Good taste