Jimmy Dean sausage

[electra225]

I am the world's largest consumer of Jimmy Dean sausage. Best sausage I ever ate, and I've eaten a LOT In my day. If eating it causes a condition that will kill you, I'm a dead man. Here lately, I think it tastes different. I know your taste buds change as we age, but it is more different than just my taste buds changing. It is harder to cook right. I either get it too done or not done enough. I get it too thick or too thin. It's not a "senior moment" thing, either. It's changed. I have scoured the Internet looking for information, but I'm guessing the recipe is proprietary and they aren't talking. I'm bummed. They took a secret ingredient out. It is also not as greasy. I have to use EVOO when I fry it.

[TC Chris]

Maybe try grinding your own? Around here, we've got a wonderful Italian food store, Folgarelli's, and that's where I'd head if my cardiologist wouldn't fire me for eating sausage. Your area must have some sort of fancy-foods store where you could experiment with alternatives. Or buy a meat grinder at the antique store (most people under 60 will say, "meat grinder, what's that?") and DIY.

Chris Campbell

[19&41]

When I was little, my grandmother would send me to the meat market to get plain unseasoned sausage. She would season it and it was then better than anything I have had since I had some of her last. I remember sage was a prime component. I only have Jimmy's turkey sausage and an egg white on an english muffin these days.

[electra225]

Since grandma and Aunt Maude are gone, so is my good sausage. Jimmy Dean is the next best substitute. It has changed. Or I have.

[Ken Doyle]

Have you tried Bob Evans sausage?

[electra225]

They don't sell Bob Evans sausage around here. I've tried Farmland and Great Value, Kroger's, Basha's. We have a pork shop that sells good sausage, but they grind up bones occasionally. Nuts and bones are two things, that if I swallow those, I can be in the hospital getting them removed. I think the Bob Evans brand meat is mostly found in the Eastern United States. We can get Bob Evans sides, though.

[Firedome]

I still use JD sausage to make gravy sausage and for some years I've actually had to add butter when I fry it as it produces so little fat, so little it sticks to the pan. You can't make gravy from pork chops anymore either because at least 20 yrs ago the pork producers bred for and transitioned to very low fat varieties (adv't by "the Other White Meat" campaign) and it has much less flavor as well. A friend in MD raised feeder pigs and said it's what the market and big processors demand, the pork and chicken industry has become almost totally vertically integrated.All you can do is find locally grown pork with heritage species and get it processed or ground. Chicken also doesn't have the taste it used to, it's all corporate crap food.

[19&41]

I guess in order to get what you want in meat, you'll have to go to a few other meat markets like my grandmother did for just the right stuff that the chain stores won't carry. I and my cousin would ride along sometimes and it would be an all Saturday affair going to each place for their specialties.

[electra225]

The Amish in Missouri still raise the old varieties of pigs. None of this low-fat, tough garbage you buy in stores. You fry a pound of their sausage, there is an inch of grease in the skillet. It still takes like a pig should taste. And it's tender enough you can eat a 1" thick pork chop with a spoon.....