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Stacy’s Breakfast Sausage


  • 4 pounds of venison scraps run through the largest holes of the meat grinder., you could use any part of the deer for this recipe
  • 2 pounds of lean bacon run through the same grinder. Have your butcher run it through his grinder if you do not have one of your own.
  • 1 tablespoon salt
  • ½ tablespoon pepper
  • ½ tablespoon red pepper flakes
  • 1/2 cup parsley
  • ½ cup dry white wine
  • 2 tablespoons extra virgin olive oil


  1. 1.In a large bowl, mix venison and bacon with your hands until blended. Add salt, pepper, red pepper flakes, parsley, and white wine. Chill for about 30 minutes.
  2. Form sausage into 4 ounce patties. Do not over-handle the mix as this can affect the texture of the sausage.
  3. Heat olive oil in 10-12’’ cast iron skillet. Add sausage patties and cook over low heat, turning frequently, until light brown on all sides. Cook in batches. Serve warm with Homemade biscuits.