Best Old Time Breakfast Sausage Recipes

Old Time Breakfast Sausage image

Provided by Colleen Sowa

Time 12h25m

Number Of Ingredients 7

3 lb ground pork sausage (room temperature)
1 c onion (very finely minced)
1/4 c fresh parsley (very finely minced)
1 1/2 tsp each: powdered sage, sweet basil
1/2 tsp cayanne pepper
1 tsp ground black pepper
1/4 tsp salt

Steps:

1. In a large bowl or roast pan, put all ingredients in and mix together well with your hands.
2. Form into two logs about 3 inches in diameter. Wrap the logs in plastic wrap. Refrigerate 8 - 12 hours. Remove the logs one at a time from the refrigerator. Slice Patties about a half inch thick. Place on baking sheet and freeze. When they are totally frozen, put them in zipper bags with wax paper between the layers.
3. When ready to use, thaw the desired amount out. Cook over medium heat in a skillet for 5 minutes then turn over and cook 4 more minutes. Drain on paper towels and serve hot.

Old Time Venison Breakfast Sausage image

Provided by @MakeItYours

Number Of Ingredients 11

This venison breakfast sausage recipe has been around since my grandfather was a boy, and he was born in the 19th century. It calls for sage, a common breakfast sausage ingredient.
More uniquely, it also calls for the addition of mace to the spice mixture.
Mace is the ground outer covering of the nutmeg. It is very similar in flavor to nutmeg but is more delicate.
I speculate mace may have been less expensive than nutmeg back in those days because it was a by-product, but who knows for sure. I do know it makes for great tasting venison breakfast sausage.
4 lbs vension
1 lb pork fatback, very well chilled
2 teaspoons ground mace
2 teaspoons rubbed sage
1 tablespoon plus 1 teaspoon kosher salt
3 cloves chopped fresh garlic (or 2 teaspoons granulated)
1 cup ice water

Steps:

Trim the venison of all bloody areas and tough connective tissue, cut it into 1 inch cubes, and grind it through the medium plate of your meat grinder along with the very cold pork fatback..
Combine the spices in a small container and mix with the 1 cup of ice water.
Pour the spice and water combination into the ground venison and fat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
Once the sausage is fully mixed, either stuff it into casings ( I like large lamb casings best) or make it into patties or bulk packages.
Make sure you cool this sausage as soon as it is done. It can be kept in the refrigerator for 2-3 days or in the freezer for up to 3 months.
I have been using a vacuum sealer for the last year or so, and find I can now freeze fresh sausage for up to 9 months with little or no loss of flavor or texture.