Best Venison Breakfast Sausage Recipes

BULK VENISON BREAKFAST SAUSAGE

Steps:

• In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
• Divide into 1 pound portions and freeze.

VENISON BREAKFAST SAUSAGE

Steps:

• 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.

AMISH VENISON BREAKFAST SAUSAGE

Steps:

• 1. In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture of tender quik, pepper, sage, sugar, and red pepper flakes. mix very well. Then taste test a small bit by frying it up to taste and add as needed any seasoning to taste
• 2. Divide into 8 (1 pound) packages for freezing or make links.
• 3. According to the recipe it has 93 calories per serving 4.1g total fat 46 mg cholesterol But it never stated the actual serving size.

LAURA'S VENISON BREAKFAST SAUSAGE

Steps:

• Thoroughly combine the venison, bacon, monosodium glutamate, garlic, onion, mustard, chipotle, salt, anise, fennel, red pepper flakes, and parsley in a large bowl. Grind the mixture through a small plate in a meat grinder. Refrigerate until ready to use.

VENISON BREAKFAST SAUSAGE

Steps:

• Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.

MAMA-N-EM'S VENISON SAUSAGE BREAKFAST CASSEROLE

Steps:

• 1. In a bowl, beat eggs until they loosen up. Add half and half and the green onions to egg mixture. Mix well and season with salt and pepper. Set aside.
• 2. Grease a 12 x 10-inch baking pan with butter or spray oil. If you double the recipe use a large foil roasting pan. (Then you don't have anything to wash up later)
• 3. Line the pan with Texas toast including the sides of the dish and completely cover the bottom of dish. You can leave whole slice on bottom. You may have to tear to make it lay flat on bottom.
• 4. Cover the bread on bottom of dish with the cooked and drained sausage and cover with cheese.
• 5. Pour the egg mixture over the entire bottom of dish covering the sausage and cheese.
• 6. Cover and refrigerate overnight.
• 7. Preheat oven to 350. Cook covered for 25-30 minutes or until the egg mixture set and browns. This may take longer if you double the recipe.

OLD TIME VENISON BREAKFAST SAUSAGE

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.