Venison Breakfast Sausage

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.
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Venison 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.

Cuisine American
Servings
lbs meat
Ingredients
Spice Mix
Volume of resulting mix
Meat/water
  • 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
Cuisine American
Servings
lbs meat
Ingredients
Spice Mix
Volume of resulting mix
Meat/water
  • 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
Instructions
  1. 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.
  2. 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
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