Breakfast just got a serious upgrade with this Venison Breakfast Sausage Recipe. It’s not only packed with flavor, but it’s also incredibly versatile, making it perfect for weekend breakfasts, meal prep, or even a brunch buffet. If you’ve got some venison stashed in your freezer—or you’re curious to try it for the first time—this recipe will guide you through every step.
The beauty of this sausage is how customizable it is. Want it sweet? Add a little maple syrup. Prefer something spicier? Toss in some chili flakes. Whether you’re a seasoned home chef or someone who just loves good food, this is a recipe worth trying. Let’s dive in!
1. Why This Venison Breakfast Sausage Recipe Stands Out
What makes this venison breakfast sausage recipe special? Well, it combines the natural richness of venison with the perfect balance of spices, herbs, and fat. The result is a sausage that’s juicy, flavorful, and just plain delicious. Plus, it’s versatile enough to adapt to your taste preferences.
Venison is naturally lean, which makes it a healthier choice compared to store-bought sausage. But because it’s so lean, you’ll want to add the right amount of fat to keep the sausage tender and juicy. The beauty of making it yourself is you control the ingredients—no weird fillers or preservatives here!
This recipe is also perfect for those who enjoy wild game but aren’t sure how to use it creatively. From forming patties to stuffing sausage casings, you’ll have a lot of fun making this at home. And trust me, once you’ve tasted homemade venison breakfast sausage, you’ll never go back to store-bought.
2. Ingredients for Venison Breakfast Sausage Recipe
Main Ingredients:
To make the best venison breakfast sausage, you’ll need the following:
- 3½ lbs. venison (substitute with elk or even beef if needed)
- 1½ lbs. beef fatback (lamb fat also works beautifully)
- 2 tbsp kosher salt
- 2 tbsp fresh sage, chopped
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp nutmeg (key to that classic sausage flavor)
- 1 tsp red pepper flakes (optional, but adds a nice kick)
- ¼ cup ice-cold water or broth (optional for binding)
Optional Sweet Additions:
For a breakfast vibe, you can add:
- 1 tbsp brown sugar or maple syrup
Special Equipment:
- Meat grinder (with coarse and fine plates)
- Large mixing bowl
- Freezer (trust me, chilling the meat is essential)
3. Preparation Steps for the Venison Breakfast Sausage Recipe
Making venison breakfast sausage is easier than you might think. Follow these steps for a fail-proof sausage every time:
Step 1: Prep the Meat
Start by cutting the venison and fatback into 1-inch cubes. This makes grinding much smoother. Once chopped, place the meat in a large mixing bowl. Sprinkle the kosher salt, sage, black pepper, smoked paprika, nutmeg, and any additional spices evenly over the meat. Mix thoroughly to coat the meat evenly.
Step 2: Chill Everything
Cold meat is essential for grinding. Put the seasoned meat in the freezer for 30 minutes. It should be firm but not frozen solid. This step helps maintain the texture and prevents the fat from melting during grinding.
Step 3: Grind the Meat
Set up your meat grinder with the coarse plate. Feed the chilled meat through, collecting the ground sausage in a clean bowl. For a smoother texture, run the meat through a second time using the fine plate.
Tip: If you don’t own a grinder, you can ask your butcher to grind the venison and fat for you. Then, simply mix in the spices at home.
Step 4: Add Liquid (Optional)
If you want to form patties or stuff casings, stir in the ice-cold water or broth. This step helps bind the sausage, making it easier to handle.
Step 5: Shape It
- For Patties: Scoop about ¼ cup of sausage and flatten into rounds.
- For Links: Stuff the sausage mixture into natural casings and twist into links.
- For Loose Sausage: Simply store as is—perfect for crumbles in breakfast burritos or casseroles.
4. How to Store and Reheat Venison Breakfast Sausage
One of the perks of making a big batch of this venison breakfast sausage recipe is having leftovers. Proper storage ensures the sausage tastes just as good later.
Storing:
- In the Refrigerator: Store raw sausage in an airtight container for up to 3 days.
- In the Freezer: Wrap portions in plastic wrap and place in a freezer bag. Sausage freezes well for up to 3 months.
Reheating:
For cooked sausage, heat it gently:
- In a Skillet: Warm over low heat to retain moisture.
- In the Microwave: Use short bursts, covering the sausage with a damp paper towel to prevent drying out.
5. Additional Tips and Tricks for Perfect Venison Breakfast Sausage
- Balance the Fat: Venison is lean, so don’t skip the fatback or lamb fat. It’s what gives the sausage its juicy texture.
- Adjust to Taste: Love spice? Double the red pepper flakes. Prefer sweet? Add a bit more brown sugar or maple syrup.
- Use Fresh Herbs: Fresh sage and thyme add depth, but dried herbs work in a pinch.
Pro Tip: Want an extra layer of flavor? Try smoking the sausage links over hickory or applewood chips.
6. FAQs About Venison Breakfast Sausage Recipe
Which seasonings create the classic flavor in breakfast sausage?
The classic taste of breakfast sausage usually comes from a combination of herbs and spices such as sage, thyme, marjoram, red pepper flakes, salt, and pepper. These ingredients give it that savory, slightly spicy profile people often associate with breakfast sausage.
What is the recommended fat ratio when making venison sausage?
Venison is very lean on its own, so most recipes suggest adding around 20–30% pork fat. This keeps the sausage juicy and flavorful, preventing it from becoming too dry.
Can I substitute a different type of fat in this recipe?
Yes, you can use other sources of fat if you don’t have pork fat available. Beef fat or bacon drippings can work, although they may slightly change the flavor. Adjust seasoning and taste as you go to maintain the sausage’s signature taste.
How should I cook venison breakfast sausage for the best results?
Pan-frying the sausage over medium heat is a popular option. You can also bake or grill it, but be careful not to overcook the meat. Because venison is lean, it can dry out quickly if left on the heat for too long
7. Wrapping Up: Your New Favorite Breakfast Recipe
This venison breakfast sausage recipe is more than just a breakfast staple—it’s a way to make mornings extra special. Whether you serve it with eggs and toast, crumble it into a breakfast hash, or stuff it into breakfast burritos, this sausage is guaranteed to be a hit.
Making it yourself means you control the flavor, quality, and ingredients—no more mystery meat from the store! So roll up your sleeves and give it a try. Trust me, you won’t regret it.
Have you tried this recipe? Got your own tweaks? Let me know in the comments!
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