Venison Breakfast Sausage
This homemade venison breakfast sausage is loaded with fresh herbs and spices, making each bite mouthwateringly flavorful!
Servings: 12
Calories: 440kcal
Equipment
Ingredients
- 2 pounds venison
- 1 pound pork fat
- 1 tablespoon minced fresh sage leaves
- 1 ½ teaspoons minced fresh thyme leaves
- ½ teaspoon minced fresh rosemary leaves
- 4 teaspoons brown sugar
- 1 tablespoon kosher salt
- 1 ½ teaspoons fresh ground black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon fresh grated nutmeg
- ½ teaspoon cayenne pepper
- ½ teaspoon red pepper flakes
Instructions
- Grind venison and pork fat once through a meat grinder using a fine grinding plate.
- In a large bowl mix together the ground venison, fat, sage, thyme, rosemary, brown sugar, salt, black pepper, paprika, nutmeg, cayenne pepper, and crushed red pepper flakes until well combined.
- Form the mixture into small patties, breakfast links, or use as bulk sausage. Patties should be cooked for approximately 3 minutes per side in a large skillet over medium heat.
Notes
It is always best to place your grinding attachments, meat, and fat in the freezer to chill for 30-60 minutes prior to grinding. This prevents sticking and smearing, resulting in a better grind.
If you don't do your own wild game processing and only have preground venison already mixed with fat, that is fine to use. It will still taste good, you will just have leaner sausage. Although if you have a meat grinder I would recommend running it through one more time with additional pork fat.
If you want to make breakfast links I recommend adding ⅓ cup of water to make the mixture tacky so it stuffs easier.
Nutrition
Calories: 440kcal | Carbohydrates: 2g | Protein: 17g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 100mg | Sodium: 622mg | Potassium: 257mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 3mg