Venison Breakfast Sausage
"This is the best venison sausage I have tried. It doesn't last long. Make sure to use a vacuum sealer to freeze. The sausage will stay fresh tasting much longer."
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
8 pounds
- Serves:
- 32
ingredients
- 2 tablespoons sea salt
- 2 teaspoons fresh ground pepper (coarse)
- 3⁄4 teaspoon mace
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon garlic powder
- 2 tablespoons ground sage
- 4 lbs ground pork
- 4 lbs venison, cut in 1 1/2-inch pieces
directions
- Put venison through meat grinder. Mix all spices and ground pork with the ground venison thoroughly by hand. Package in 1 lb packages and vacuum seal.
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Reviews
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I searched and searched for a venison breakfast sasuage recipe that sounded good...this is it! I did not follow the recipe exactly. I used the basic measurements, omitted the mace and nutmeg (only because I didn't have any on hand) I added some brown sugar, thyme and hot sauce and just kept frying small patties until my family gave the thumbs up. We may never buy sasuage from the store again! Thanks for a great recipe. -
Love this recipe! My husband lived in Alaska for a while but is now trapped in the city. Still loves hunting though, and he says that this recipe is a keeper! -
This sausage is excellent. I've been eating deer for over 40 years and have done my own processing for the last 5 years and now I can finally stop looking for a breakfast sausage recipe. I followed exactly except for adding a little more sage and 1.5 tsp of crushed red pepper. Excellent. Thanks Nancy in Michigan
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loved it. Made 8 pds as recipe calls for I did run short by a 1/2 pd on pork so I filled it in with some bacon. Turned out fantastic I will be making more. -
I changed this recipe too much to judge it fairly but I really wanted to comment because the recipe has such "good bones". We did not have mace in the cabinet so we had to leave that out and we reduced the sage to half. We also added crushed red pepper. We doubled the recipe for the same amount of meat and we used 3 parts venison to 1 part pork (I said we changed it alot). The sausage turned out wonderful and it could not have been if we had not used this recipe as a guideline. We mixed it up and cooked a tiny bit in the microwave and adjust to our taste.
