Wondering if any one likes the Bob Evans Breakfast sausage as much as me. I make some good stuff. But cant seem to get this where I want it. Any proven recipes o clone this stuff? Thinking of making a couple small rolls up for breakfast soon.
From Nepas:
Breakfast style
3.5 lbs lean beef or pork
1.5 lb pork butt
2 Tbs salt
1.5 Tbs sugar
1 Tbs dehydrated bell pepper...this is optional
1/2 tsp crushed red pepper
1/2 tsp cayenne
1/2 tsp ginger...powder
1/2 tsp nutmeg
3/4 Tbs thyme
1 Tbs rubbed sage (add more if you like strong sage)
1/2 cup non fat dry milk
3/4 cup water
If you have bulk cube meat grind 1 time thru med plate. Add the dry to the water and mix, this will incorporate better into the meat.
You can make into patties or stuff into casings.
NOTE: This is fresh style sausage. Non smoked. Eat within 3 days or wrap and freeze.
Thank you will give it a try. Never saw beef in breakfast sausage before. Or at least I never noticed.
Didnt know Bob Evens made a breakfast sausage,,,,,,,,,,,,,,,havent seen it around here
Always in the stores ive been to. Same as the restarants. Makes the greatest breakfast gravy too
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Price Chopper in may area carries it. I never heard of it before, until the store had a promotion on it, just before Thanksgiving. I picked up a package of the original, and two Savory Sage. I liked both of them, especially the savory sage.
I'm not sure if the posted recipe is a clone for Bob Evans, it looks more like a generic recipe for breakfast sausage. I would compare the recipe to the listed ingredients. Have you tried googling "bob evans sausage clone".
I think Rick's is better than Bob's. maybe that means that Bob's is a clone of Rick's. Curt, you can get it in HyVee stores here in Iowa.
Here is a little info for those that are unfamiliar with them. I my self have never tasted better breakfast sausage. And if you ever get a chance, try breakfast there. Great places.
Bob Evans Farms, Inc. is a food service, processing, and retail company based in Columbus, Ohio. The company is named after its founder, Bob Evans (1918–2007).[3] It operates two family dining restaurant chains in the United States, Bob Evans Restaurants and Mimi's Cafe. Its food processing and retail enterprise products are manufactured and sold under the Bob Evans and Owens Country Sausage brand names.
The Bob Evans Restaurant chain started from a single truck stop diner near the Bob Evans Farm in Rio Grande, Ohio in 1953. The chain has grown to nearly 570 locations in 23 states, primarily in the Mid-Atlantic, Midwestern, and upper Southern states. All locations are corporately owned, not franchised.
The restaurant chain started after Bob Evans kept hearing patrons comment that his sausage was superior. Bob slaughtered and packaged his pork sausage using a unique recipe, but did not have the capacity to fill large orders. He contracted with his cousin Tim Evans of Evans Packing Co. to package Bob Evans Sausage products. In the early years of The Bob Evans History, Bob was known to have made his way across the Southern Ohio Hills seeking some of the best cuts of meat. He was very well known in a little town along the Ohio River by the name of Coal Grove, Ohio, where at the local Meat Market & Grocery Store he and Earl Nance created sausage recipes.
Another relative, Dan Evans, served as CEO until his retirement in 2000.[3]
The company also offers pork products to the retail grocery market, as well as other prepared food products to the grocery and food service segments. The restaurant chain was started because local restaurants would not purchase the high-quality pork sausage the company produced, saying that customers would not pay extra for quality.
The primary theme is one of country living: "Breakfast is served all day."
Quote from: BAM1 on January 25, 2013, 06:42:15 AM
I think Rick's is better than Bob's. maybe that means that Bob's is a clone of Rick's. Curt, you can get it in HyVee stores here in Iowa.
Thats why I havent seen it,,,,,,,dont usually shop at HyVee ;D
Ill stop by HyVee on my way home,,,,,,,,gotta get a chuck roast any how
Thanks Brian
Never heard of ricks around here. Ive got a few breakfast sausages i o that are very good. But love Bobs for my gravy and links.
Quote from: viper125 on January 26, 2013, 05:42:43 PM
Never heard of ricks around here. Ive got a few breakfast sausages i o that are very good. But love Bobs for my gravy and links.
I believe he is talking about Nepas
"I think Rick's is better than Bob's. maybe that means that Bob's is a clone of Rick's. Curt, you can get it in HyVee stores here in Iowa."
Quote from: viper125 on January 26, 2013, 05:42:43 pm
"Never heard of ricks around here. Ive got a few breakfast sausages i o that are very good. But love Bobs for my gravy and links."
Tenpoint5
"I believe he is talking about Nepas"
Ok Now you guys know how easy it is to confuse me by now...Quit it! ;) Is Ricks a store bought sausage you buy at HyVee stores Or is it Nepa's your talking about?
Also never heard Of the HyVee stores either :-[
Ricks you get at Piggly Wiggly. Way better than Bobs which is 95% fat.
:o
Quote from: NePaSmoKer on January 27, 2013, 10:27:23 AM
Ricks you get at Piggly Wiggly. Way better than Bobs which is 95% fat.
:o
Not around here. Not too greasy and very good.
No Piggly Wigglies in Iowa. I get my Rick's made at Bryan's. ;D :D
Ricks puts Bobs in the back seat....way way back ;D ;D :o
This post brought to you by.
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Bryan's sucks though, so i get it from right here in town
Quote from: Tenpoint5 on January 27, 2013, 11:55:07 AM
Bryan's sucks though, so i get it from right here in town
(http://i868.photobucket.com/albums/ab242/nepas1/icons/homer-simpson-doh.gif)
Bob's has too much fat in it
Well as long as it dont taste as bad as Jimmy Dean I guess. Really dislike that stuff.
Also since when is there such a thing as too much pork fat????????? Whats the above Nepa recipe taste like or compare to? I know its good As all his has been. Just trying to get an idea.
Like I said in the begining Rick's is better than Bobs. Rick's taste good.
Well that fine just great! Fantastic! ;) But hows that help me with a great recipe?
Also went to the recipe site and while their are good recipes there. Its awfully stale. as I don't see any thing new since I first joined. Not complaining, but with all the great recipes we have be nice to add more. Also didn't see any Breakfast or even Italian sausage listed at all. Unless i over looked it.
My wife had asked for Bob Evans recipes, and from what i see all copy cats and clones are zapped.
Lots of recipes out there. But we should be able to get at least one great Breakfast sausage recipe. ::)
5 lbs poke shoulder (skin off)
2.5 T kosher
1 T light brown sugar
2 t black pepper
1 t white pepper
1/2 t mace
1/2 t cayenne OPT
4 T ice water
4 t fresh chopped sage
2 t fresh chopped thyme
1 t fresh rosemay chopped fine
2 t very optional liquid smoke.
combine salt, mace, black & white pepper and cayenne. Set aside.
cube and grind the meat thru either med or fine plate (your choice) add the top mentioned mix to the ground and mix well.
Next add the water, sage, thyme & rosemary (liquid smoke if using)
Make a small fry patty and adjust if needed before you stuff
Make pattys or stuff into sheep casings.
Thanks for the recipe NePa SmoKer! Got a question or two. Is the Nepa recipe posted first yours too? Maybe another handle? I will try it. Thank you again!
2 1/2 lbs poke butt
2 1/2 tsp Salt
1 1/2 tsp sage rubbed packed in spoon
1 tsp parsley dried crushed
1/2 tsp coriander ground packed in spoon
1/2 tsp MSG (Optional)
1/2 tsp black pepper
1/2 tsp thyme
1/2 tsp cayenne
2 Tbs ice water
1/4 cup powdered skim milk
Stuff into 14ft of sheep casings or patty
Here is one that OU812 posted a while back and I tried and really liked. I shot it into links like he did and froze and packaged but I'm sure you can make into patties or chubs.
Let me know what ya'll think
My kinda breakfast sausage
5 lb gronnd pork butt
1 Tbl+2 tsp pickiling salt
1 1/2 tsp couarse ground (Tellicherry) black pepper
1 1/2 tsp ground (Indonesia)white peppeer
1 Tbl rubbed sage
1 1/2 tsp ground ginger
1 1/2tsp ground Nutmeg
1 1/2 tsp ground Thyme
1 1/2 tsp Smoked Spanish Paprika
6 oz distilled water
Quote from: viper125 on January 27, 2013, 03:45:03 PM
Thanks for the recipe NePa SmoKer! Got a question or two. Is the Nepa recipe posted first yours too? Maybe another handle? I will try it. Thank you again!
Not anymore, now its everyones.
3 turns left
7 turns right
vault closed now
After a very long battle with the sausage gnome I managed to grab that recipe out of the sausage recipe vault. While in NEPA attending a smoke out. Tough little bugger that sausage gnome is
Quote from: Tenpoint5 on January 27, 2013, 04:13:35 PM
After a very long battle with the sausage gnome I managed to grab that recipe out of the sausage recipe vault. While in NEPA attending a smoke out. Tough little bugger that sausage gnome is
He travels everywhere he does.
(http://i868.photobucket.com/albums/ab242/nepas1/gnome.jpg)
Well I appreciate all the recipes. Copied to my Vault now. LOL! And promise to try them all.
NEPAland has closed as the Sausage Gnome now lives down the road a ways from the Georgia Dome.
Quote from: BAM1 on January 27, 2013, 04:25:17 PM
NEPAland has closed as the Sausage Gnome now lives down the road a ways from the Georgia Dome.
Down from the Georgia
Dome Gnomes evil twin.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/saugnome.jpg)
All these breakfast sausage recipes floatin around here is makin me hungry ;D
Hey Curt where you been all weekend. I had to post your breakfast sausage recipe for you to keep you in good standings.
Quote from: BAM1 on January 28, 2013, 08:38:58 AM
Hey Curt where you been all weekend. I had to post your breakfast sausage recipe for you to keep you in good standings.
Processing deer,,,,,,,,,,thanks Brian
Well they are confusing me. Got OU812's, 10.5, Nepa ,and Nepa smoker. I'm guessing Nepa and Nepa smoker are the same character. But now I'm forced to try 4 to see which the wife likes better. So i'll need to break these four down to 1-2 lb recipes to try a small batch of each. Now I'm not about to be a judge against 4 people I enjoy recipes from. Sure don't want no hard feelings. So I guess the wife will be. LOL! Now do I dare tell any one or do as Nepa Smoker and add to my vault quietly? i may invite a few of my kids to try to. To get a more rounded reply. Of coarse to be a fair judging. I meed to break these measurements into weights and reduce it to by the lb recipes. My friend Kirby helped me there. As we started doing this and them my health got in the way. Will see if i cant get it done though.
Reply on all of them. We is all big boys and can take it
Quote from: Tenpoint5 on January 28, 2013, 09:23:47 AM
Reply on all of them. We is all big boys and can take it
What Chris said
Just make full batches of all four as you can't go wrong with any of them. I'm sure your friends and neighbors will appreciate your efforts. If you have a really hard time getting rid of any of it I can send you my address. ;D
Well never a question of getting rid of it. Keeping any now that's another story. :D But with the economy and my heavy medical bills money is to often the deciding factor these days. And one I haven't gotten use to yet. As I always worked a lot and spent a lot. But we get by.
I will try them all and usually pick one or two really good recipes in each category for my keeper file(vault) Then move on to find another meat to do. Hope when done to have a great file to pass on some day. :o :o
I've tried Bob Evans.....good flavor but very fatty. Does make great gravy tho!