One of my favorite memories as a kid was my parents cooking some Jimmy Dean sausage for breakfast.  Now as it was then it is still my favorite sausage.  This will be my first attempt at a copycat recipe for making my own version of this sausage.  This recipe is for the normal version of their sausage.  I prefer the sage sausage but it was requested that I make some that has less sage in it.  Maybe i will do a little of both. Since I have a nice picnic roast that I got on sale I will be grinding it up to make my sausage.  This recipe can be adapted for wild game also just mix a little pork into your game meat to add some more fat to the blend.  I usually do a 3:1 ratio of wild to pork.

Regular sausage:

• 16 ounces ground pork
• 1 teaspoon salt
• 1/2 teaspoon dried parsley
• 1/4 teaspoon rubbed sage (or more)
• 1/4 teaspoon fresh course ground black pepper
• 1/4 teaspoon dried thyme (or more)
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 teaspoon coriander

Hot sausage:

• 16 ounces ground pork
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (or more)
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon fresh course ground black pepper
• 1/4 teaspoon crushed red pepper flakes (or more)
• 1/4 teaspoon coriander