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Whirl of venison breakfast sausage on brown paper.
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4 from 2 votes

Venison Breakfast Sausage

This Venison Breakfast Sausage recipe is easy and delicious! Make your own. Here is a step by step tutorial that will make you a pro.
Course Breakfast, Main Course
Cuisine American
Prep Time 25 minutes
Total Time 25 minutes
Servings 10 pounds
Calories 756kcal
Author Beth Neels
Cost $5

Equipment

Ingredients

  • 6 2/3 pounds ground venison
  • 2 1/3 pounds ground pork ( I use whatever cut is on sale)
  • 4 Tablespoons kosher salt
  • 1 Tablespoon ground white pepper
  • 2 Tablespoons sage, dried
  • 1 1/2 teaspoon dried thyme
  • 1 pint Ice water
  • hog casings if you choose to case them
  • 1 1/2 teaspoon hot ground pepper optional
  • 1 1/2 teaspoon nutmeg optional
  • 1 1/2 teaspoon ginger optional
US Customary - Metric

Instructions

  • Grind meat through 3/8" grinder plate through meat grinder.
    6 2/3 pounds ground venison, 2 1/3 pounds ground pork
  • Place meat in a container large enough to mix in, preferably with a lid.
  • Chill meat thoroughly. (Recommended temperature is 32-35°F)
  • Mix spices in a container with a lid and shake to combine.
    4 Tablespoons kosher salt, 1 Tablespoon ground white pepper, 2 Tablespoons sage, dried, 1 1/2 teaspoon dried thyme, 1 1/2 teaspoon hot ground pepper, 1 1/2 teaspoon nutmeg, 1 1/2 teaspoon ginger
  • Add ice water to spices.
    1 pint Ice water
  • Add spices to meat. Mix thoroughly using hands or a mixer.
  • Return again to refrigerator and refrigerate overnight for flavors to develop.
  • Case sausage or wrap bulk sausage in freezer paper or vacuum pack.
    hog casings if you choose to case them
  • Best if used within 1 month.

Video

Notes

The optional spices are in the original recipe I based this on.
We prefer it without those spices.
Will last about 2 days, uncooked in refrigerator.
Reheat in microwave.
Strive to keep the meat as cold as possible, for food safety.
You can also pack in lamb casings for small breakfast sausage.
Store sausage in packages large enough to serve your family one serving, we store in packages containing about 16 ounce.
 
Wrap sausage well, before freezing, to prevent freezer burn.
 
Best if used within 1 month.
To cook sausage, 
  1. Add olive oil to a frying pan or cast iron skillet. 
  2. Form venison patties or slice off portions of link sausage.
  3. Fry sausage until internal temperature reaches 160°F. Do not overcook.
  4. Let sausage rest for about 5 minutes before eating.
Serving suggestions:
  • serve sausage with fried or hashed brown potatoes.
  • top with egg
  • make sausage breakfast casserole for the holidays with eggs, onion, garlic, potatoes, bacon, salt and freshly ground black pepper and cheese, Mix all ingredients in a large bowl and pour in a casserole dish. Bake at 350°F for about 40-50 minutes.
  • Add sausage to quiche.
 

Nutrition

Serving: 1lb | Calories: 756kcal | Protein: 83g | Fat: 44g | Saturated Fat: 18g | Cholesterol: 318mg | Sodium: 3079mg | Potassium: 1305mg | Vitamin A: 35IU | Vitamin C: 1.2mg | Calcium: 60mg | Iron: 10mg