Stacy Lyn’s Breakfast Sausage
If you have never made sausage before, breakfast sausage is a great place to start. You can use any mixture of spices that you like. Traditionally breakfast sausage consists of sage, rosemary, thyme, nutmeg, red pepper flakes, salt, and pepper. I have created a simple recipe that my family loves with very few ingredients.
Ingredients
- 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
Instructions
- 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.
- Form sausage into 4 ounce patties. Do not over-handle the mix as this can affect the texture of the sausage.
- 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.
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