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.
Print RecipeVenison Breakfast Sausage Yum
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 tsp salt — regular table or canning/pickling salt
- 1 tsp fresh ground black pepper
- 2 tsp rubbed sage — or ≈powdered. or about twice that finely diced fresh
- 1 tsp powdered ginger
- 1 tsp powdered nutmeg — Best is freshly grated then tossed in the spice grinder
- 1 tsp dried thyme — about twice that if fresh
- 2 tsp ground hot pepper — e.g. cayenne. This is enough for a hint of heat. I double it. More if it's just for me.
- 1 tsp crushed red pepper — Pretty mild - more visual than taste.
- 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.
View online at KillerNoms.com/breakfastsausage
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