Add 1 tsp per ¼ lb of ground meat, and —poof— instant fresh breakfast sausage! Make up a batch of this spice mix ahead of time to use as needed.
Adjust the serving “ounces” value below to reflect the amount of spice mix.
I recommend you don’t make more mix than you expect to use in a year. It loses flavor over time.
Venison Breakfast Sausage
The ratio of meat to fat is key. Game sausage especially benefits from added fat. A range of 15-30% fat to lean meat is common.
Best is pork fatback or kidney fat (a.k.a. leaf lard). A common alternative is pork butt/shoulder trimmings, though when aiming for a final fat/lean ratio keep in mind they are not pure fat.
- 3 lb meat — Read the intro above to choose a ratio of venison to pork & fat
- 2/3 cup ice water — Only if stuffing into casings
Mix together spices. If saving for later place in a sealed container and store in in a cool, dark area. You know, with the rest of your spices. Don't keep it around more than a year.
Mix spice with meat. If stuffing into casings, add the water while mixing.
For partial batch, add 1 tsp spice mix per 1/4 lb ground meat.