Jimmy and Jack Empanadas with Sweet Maple Apple Ginger Syrup
Original Sausage Crumbles

Original Sausage Crumbles

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Jimmy and Jack Empanadas with Sweet Maple Apple Ginger Syrup

Warm empanadas filled with savory Jimmy Dean® Original Sausage Crumbles and drizzled with a sweet homemade apple ginger syrup make for a flavorful start to the day.


  • Syrup:

  • ½ cup maple-flavored syrup

  • ¼ cup frozen apple juice concentrate, thawed

  • 2 tablespoons ginger preserves *

  • 1 tablespoon brown sugar

  • Empanadas:

  • 1 package Original Sausage Crumbles

  • ¼ cup milk

  • Salt and pepper to taste

  • 2 tablespoons butter

  • 9 eggs, divided

  • 3 green onions, chopped

  • 1 cup (4 ounces) shredded Monterey-Jack cheese

  • 1 can (16 ounces) refrigerated jumbo biscuits (8 biscuits)

  • 2 teaspoons water


  1. Preheat oven to 350°F.

  2. Combine maple syrup, apple juice concentrate, ginger preserves and brown sugar in a small saucepan. Cook and stir over MEDIUM heat until mixture just comes to a boil and sugar has dissolved. Set aside.

  3. Beat 8 eggs and milk and salt and pepper to taste in large bowl with wire whisk until well blended. Melt butter in large non-stick skillet over MEDIUM-LOW heat. Add eggs; cook and stir 6-8 minutes or just until set. Stir in sausage and green onion cook 2-3 minutes or until sausage is hot. Stir in cheese; remove from heat.

  4. Press or roll out each biscuit on lightly floured surface to 6-inch circle. Spoon about ½ cup sausage mixture onto center of each biscuit. Beat remaining egg with water; brush onto edges of biscuits. Fold in half; press edges together with fork to seal.

  5. Place on baking sheet sprayed with cooking spray. Brush tops with remaining egg wash. Bake for 14-17 minutes or until golden brown. Serve warm with syrup.