This is my absolute favorite sausage I like the regular and the hot. I make it for breakfast I also make cheese dip with it. I like to scramble in my eggs. It's not salty like other brands that I've tried. The Taste is unlike the others it's delicious

I'm not sure what has changed but working the meat into paddies, it felt totally off. Also I'm disappointed that you have any sugar in your meat, let alone high fructose corn syrup. It's not about how much you have in there It's the fact that it's in everything. You pretty much have to have a fully functional farm at home to not be exposed to all these additives in the food now. Which is what's happening. If you like being profitable, you should make clean food. There is so much extra garbage in this meat it's burning in the pan before the meat is cooked and it smells like burnt sugar.

i've been eating jimmiy dean sausage with my biscuits for over 20 years.As of the last dozen packages of sausage the flavor taste like an old boar hog.. I love your product i hope you address this problem, ps the maple flavor sausage also had this issue

Such a versatile sausage! Jimmy Dean is the perfect choice for any recipes needing sausage (or even if you’re adding sausage to a recipe). They are seasoned well, but not so much you can’t add extra if you want, and cooks up nicely. We always keep a couple of tubes on hand, either in the fridge or our freezer!

Jimmy Dean is like my uncle LOL..that how long i have been eatting this. I feel like if i eat another brand he will tell my momma LOL!! Good sausage in any flavor but sage ( sorry unc) I definitely recommend even though im PRETTY sure you have tried it!!

I get about 12 patties around 4" in diameter when flattened out on a griddle. I coat a cutting board with a sprinkle of flour to keep the meat from sticking to the metal spatula when flattening the meat. I pair mine with thin smash burgers made from Sam's chuck log rolls to make my teriyaki burger. I melt a thin piece of cheddar on the sausage patty and one thin piece of cheese on the thin burger patty. I Lightly coat the top/bottom of bun with mayo and add a drizzle of thick low sodium teriyaki sauce. You can add shredded lettuce to the bun bottom and thinly cut onion slices to top of the meats for a greater taste. For more meat heat up a few pieces of thin lunchmeat ham as a topper to the sausage and beef patty and top that off with a 3rd piece of thin cheese. You can buy Red Robin seasoning to season the beef patties for more flavor. The sausage patty needs no seasoning.

I have enjoyed your regular sausage since Jimmy Dean created it. In the last year or so, I have seen a change in the appearance and texture of the product. There is a definite red cast to it, and it cooks differently. I no longer believe you ingredients list is true. My breakfasts are less joy as a result. DBLandrith

At breakfast today I cooked a roll of this family favorite. Nobody liked it, texture is off, flavor is off, dry chewy salty. Whatever was changed, please unchange it. We will try again in a year, until then other brands. And no, Covid not a factor, can smell and taste just fine. This is almost like you switched to using a fat-water emulsion instead of straight fat, today was a low slow skillet fry that would really show that difference. Half eaten slices on everyone’s plate today, versus the historical fight for the last one. Purchased at a Denver area King Soopers.

This is a staple in our house. We use this for breakfast sausage patties, cheesy sausage grits, and dinner time for meals like sausage rice casserole. I love this particular one! It has a bit of spice to it but I think it’s wonderful and worth every penny. It’s not too spicy because my two toddlers eat it. We just had this for dinner tonight!

Jimmy Dean Regular Premium Pork Sausage is go to brand for regular pork sausage. It’s not as greasy as the other brands. It is so flavorful that I use it in my recipes. MEAT SAUCE by Ree Drummond Ingredients * 3 pounds ground beef (I used ground round) * 2 pounds sausage * 3 tablespoons olive oil  * 2 large yellow onions, diced  * 2 green bell peppers, seeded and diced  * 6 cloves garlic, minced  * 1 cup white wine or stock (your choice)  * Two 28-ounce cans crushed tomatoes  * One 24-ounce jar good store-bought marinara sauce (you can use another jar if you like the sauce to be more saucy than meaty)  * One 15-ounce can crushed tomatoes  * One 6-ounce can tomato paste  * 2 tablespoons sugar  * 2 teaspoons kosher salt  * 1 teaspoon ground oregano  * 1 teaspoon ground thyme  * 1/4 teaspoon crushed red pepper, optional * 4 bay leaves  * 1/4 cup finely minced fresh parsley or 3 tablespoons parsley flakes, plus more for serving  * 1 whole rind from 1 wedge Parmesan, optional * 1/2 cup grated Parmesan, optional, plus more for serving * 2 pounds spaghetti, cooked al dente and tossed with olive oil, for serving Directions: 1. In a large pot over medium-high heat, brown the ground beef and sausage until totally browned. Remove the meat from the pot with a slotted spoon and put it into a bowl. Set aside. 2. Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the onions and bell peppers. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute. 3. Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add the crushed tomatoes, marinara sauce and tomato paste. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper if using and bay leaves. Stir, and then add the cooked ground beef and sausage and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid. 4. After an hour, add the minced parsley and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving. 5. Serve a big bowl of oiled noodles and the meat sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.