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.

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.

Servings
3lbs meat
Servings
3lbs meat
Ingredients
Spice Mix
Volume of resulting mix
Meat/water
  • 3lb meat — Read the intro above to choose a ratio of venison to pork & fat
  • 2/3cup 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