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.
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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. |
| Servings |
| 3lbs meat |
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Ingredients
Spice Mix
- 3tsp salt — regular table or canning/pickling salt
- 1tsp fresh ground black pepper
- 2tsp rubbed sage— or ≈powdered. or about twice that finely diced fresh
- 1tsp powdered ginger
- 1tsp powdered nutmeg— Best is freshly grated then tossed in the spice grinder
- 1tsp dried thyme— about twice that if fresh
- 2tsp ground hot pepper— e.g. cayenne. This is enough for a hint of heat. I double it. More if it’s just for me.
- 1tsp crushed red pepper— Pretty mild – more visual than taste.
Volume of resulting mix
- 1/4cup Breakfast Sausage Seasoning
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