Add 1 tsp spice mix per quarter lb of ground meat, and —poof— instant fresh breakfast sausage! Make up a batch of this spice mix ahead of time. Adjust the servings/lbs of meat value to match the amount of spice mix you’d like to have on hand.
For 3.33 lbs or 10 lbs of meat, or multiples of those, the recipe is calibrated so most ingredients come out at an even tsp/tbsp figure. But you’ll be able to figure it out for any amount.
For 3.33 lbs or 10 lbs of meat, or multiples of those, the recipe is calibrated so most ingredients come out at an even tsp/tbsp figure. But you’ll be able to figure it out for any amount.
I recommend not more spice mix than you expect to use in a few months. Certainly not more than a year.
The meat side of the recipe calls for 50/50 venison/pork. That’s a loose guideline, based upon using fatty pork shoulder. If using fatback consider using 70/30 venison/pork. And in-between for pork shoulder trimmings.
But 100% venison is fine if you and your audience are OK with leaving out the flavor and texture that comes with the fat. For sausage patties or links the pork fat is more important. For breakfast tacos or burritos, 100% venison can be fine. It’s all a matter of taste.
| Servings |
lb meat (3.33 or 10 lb baseline)
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Ingredients
Spice Mix
- 4 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 — freshly grated even better
- 1 tsp dried thyme — about twice that if fresh
- 1 tsp ground hot pepper — Optional, to taste
- 1/2 tsp crushed red pepper — optional. Generally pretty mild - more visual than taste.
Meat/water
- 1.6667 lb ground venison — Adjust 50/50 venison/pork ratio to suit your preference.
- 1.6667 lb pork — Fatty pork butt (shoulder), fatback, or shoulder trimmings.
- 2/3 cup ice water — Only if stuffing meat into casings
Ingredients
Spice Mix
Meat/water
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Instructions
- 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.
Recipe Notes
View online at http://KillerNoms.com/breakfastsausage
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