Great value

Excellent

Great bargain!

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).

Great Product

Delicious, great value

Excellent price

Good

Still great! Jimmy Dean still makes the best sausage.

tried and true with a consistent good flavor without much grease. It also binds well with other ingredients. I use it in my jalapeño poppers