Venison Breakfast Sausage
This venison sausage is not just for breakfast: it is delicious for any meal of the day.
Ingredients
- 7 lbs venison roast, hindquarter, neck, or shoulder
- 7 lbs lean pork 40% fat
- ⅜ cup kosher salt or sea salt
- ¼ cup dried sage
- 2½ tablespoons dried parsley
- 1 tablespoon brown sugar
- 2 tablespoons black pepper
- 2 tablespoons cayenne pepper
- 2 tablespoons crushed red pepper
Instructions
- Cut venison and pork into 2- to 3-inch cubes. Massage the seasonings and herbs into the meat. While you set up the meat grinder, allow the meat and the bowl you will use to chill in the freezer for about 20 minutes.
- Using the coarse die plate on your meat grinder, grind the meat into a large bowl. Work as quickly as possible so that the meat mixture doesn’t get too warm. If the meat is too warm, place it back in the freezer after the first pass. If the meat is still chilled, switch out the coarse die for the fine die and grind the meat again. This will ensure the spices mix thoroughly with the ground meat and the sausage has the right texture.
- Form patties with the amount you want to use and cook them over medium high heat until cooked through. Alternatively, package the sausage and freeze for up to 6 months.
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