Venison Breakfast Sausage
Mix all ingredients together and freeze in appropriate portions for your family.Â It will taste and keep best if you shape it into a log, then slice off rounds when it comes time to cookâ€¦.something happens to the flavor when you take it out and mash it into other shapes.Â I like to put my logs in plasticÂ bread sacksÂ to better protect the flavor in the freezer.Â Then I wrap them inÂ freezer paper.
*** Â Our local natural food store sells nitrate free bacon ends in 20# boxes. Â I often use this as the fat portion in my mixes.
one thing i like with my Game turkey sasusage are two things the turkey has to be a big old tom and the pork fat has to come from a wild hog /grass fed hog
Hi! I just started my blog, and linked this page into my first post! I just wanted to inform you and ask your permission! Great blog!:)
Kaleigh! I am honored!Â
do you have a recioe for smoked sausage in 50 cent size casings?
Made all three yesterday with a Red deer I shot and pork fat. All three are delicious! Thanking you for sharing your recipe. 🙂
Timothy, my pleasure! This past year I ground mine with bacon instead of fat—OH BOY! That was amazing! ENJOY!!!
Thats what we do. We ground of hog jowl for our fat and it is amazing!
I have ground deer that is frozen. Can I unthaw, make into sausages, then freeze it again?
Absolutely! I often do this if I don’t have time!
I will soon be making moose sausage for my hunting group and there is a split between the spicy and mild folks so I will make two batches based on your Italian Spicy sausage recipe. I will simply add paprika and white wine to the spicy Italian recipe and strip away some spices for the mild folks. Here is where I would like your opinion, I was thinking of adding regular ground pork shoulder to the coarse ground moose, about 1:3 in favor of moose. Do you think this might just kill the game, should I just go with some ground pork back fat?
Hi Pierre! I think that sounds like a just fine ratio for mixing…it will make it taste less strong of game, but Moose is pretty mild anyway so I’m sure it will be delicious! Let me know how it goes.
When you say pork or beef fat…. do you mean ground meat/sausage or just the fat? Sorry new to this whole deer sausage processing thing.
I usually use just the fat – or something I use bacon!
Hi Kayla, The sausage making event recently took place and we made better than 30Lbs of venison sausage. I used to occasion to trial a new press and it worked very well. The sausage was a split between mild and spicy Italian, I had the presence of mind to ask the butcher who prepared our moose to ”give” me 30-40 foam trays so the the vacuum packing did not crush the sausage too much. It was a success, everyone enjoyed the process and product. Next year…liverwurst and endouille! I tried to attach some pictures but I don’t think your site accommodates that……….Take care, thanks for the feedback and Happy New Year to you/family and your followers.
have 6 lbs of venison and want to make the spicey Italian you offer. How do I work the adjust the amounts ofseasoning?
Ricardo, You can just cut everything in heaping halves. 😉 So if it calls for 4 Tablespoons for the full recipe, you can do 2 heaping. Does that make sense?
How does fresh herbs go in these & how would it adjust the measurements amount by. .
Hi Ross, I’ve never used fresh herbs in these recipes, so I’m not sure of the conversion. You might Google a conversion chart to get some ideas!
Hi Kayla, if Im out of wild game and I want to make a lean breakfast sausage. (Something a little healthier) What would you suggest to replace the Venison? And would the cut make a difference? Like a pork loin instead of a shoulder? I like the idea of adding bacon for fat. We often make bacon venison burger. about a 5 to 1 mix.
Hi Scott! I would use ground turkey in place of the venison. 🙂
To put through sausage stuffer, is it best to do after mixing and freeze the “links”, or still freeze in logs, thaw, and then put through stuffer?
Hi Wendy! I put mine through the stuffer right after adding the spices and just gently laid them on a cookie sheet as they came out. I then wrapped them, and froze them in waxed paper. They hold together really well!
That makes sense, thanks. I just made your venison pepperoni sausage. How do you prefer to cook and serve this variety?
We mostly Barbecue them! But it’s also good browned and used in spaghetti or other Italian dishes. =)
I could not find the jalapeno cheese sausage recipe
Hi Diann! That is in the book that you can download on this page by putting your email in the box above.
Thanks so much!
Good Morning Kayla,
Found your recipes online while looking for some Venison sausage recipes. The Morning Maple recipe sounded great, so I went ahead and made 27#s of it using bacon for the fat and bacon flavored sea salt I had laying around from my last deer. I wanted to let you know that it came out excellent and I Thank You!!!
I’m so glad you enjoyed it and it turn out well! Thank you for letting me know!!!
How long would you have / cook a big log of pepperoni sausage?
Kayla, how, and how long do you cook your sausage rolls. Bake, fry, etc. Or due you fix it like link Italian sausage in supermarket.
Gary, I’m going to guess 30-ish minutes on the BBQ… I just cooked them until they appear done!
I’m trying to get the free venison sausage ebook but the link isn’t working.
Hi there Sherry! I’m sorry about that– can you email us so we can shoot it over to your directly? email@example.com
I would like to get your e-book recipes.
In the maple recipe – do you prefer to use dried spices or ground?
Hi there Elizabeth! I use mostly dried spices. =) But you could experiment a little with it for you.
how can iget a cook book from you
Hi there, can I just make this and put it into sausage casings right away?
YES you can!
How do I add fat into the sausage? I have huge hunks of mangalitsa pork fat in my freezer, do I just grind some up into the venison?
Judy, great question! I personally chunk the fat up into 1-2 inch cubes and feed it in with the first grind of the meat. It mixes in better after the second grind!
Awesome! Thank you!
So happy to find a use for my high quality pork fat
Is your Venison Sausage book available hardcopy? If not, may I have the free ebook?
Hi Janine! My book is not in hard copy, but you can 100% get the printable version in the box above! Just enter your name and email and I will come right to your inbox. 🙂