When I started hunting, I didnt have a meat grinder or any tools that would help me further process my meat. I just cut it up into steaks or roasts, and cooked it a few different ways – lots of the time with just a bit of olive oil, salt and pepper. After a few years of doing it that way though, I finally decided to expand the ways that I could use my venison. One of the ways that I found first and really liked was making venison sausage. It comes in so many different types and flavors, you can make venison breakfast sausage, venison bratwurst, venison italian sausage and many other types of venison sausage. This venison sausage recipe is so simple, and you can easily do it without any special tools (if you can find someone to grind your meat for you)
Thankfully, this venison sausage recipe is pretty easy to make, and you dont really need any equipment other than a meat grinder. Sometimes, you dont even need that – the local butcher or game processor may grind it for you for a very nominal fee, though dont forget to bring your tag if you bring them some processed meat. Whenever I asked, they ground it for me and only charged me a couple bucks.
Venison Breakfast Sausage
Important tip: when you make this recipe, pull a little bit of the venison breakfast sausage out of the mixing bowl and fry it up. If you don’t like the taste, adjust the spices and fry a bit more up until you are satisfied.
I just love breakfast sausage, and this is a great way to use some of your venison and move away from making venison an entirely dinner or lunch meat. There are so many different spices for venison breakfast sausage, but this recipe is one of my favorites. It’s got a bit of crushed red pepper for some heat, brown sugar for a bit of sweetness, and sage to give you that awesome cabin in the woods breakfast sausage taste. The spices may be a bit hidden, so feel free to add more of anything that you like. Consider doubling the sage and brown sugar if you cant taste them on the first try.
- If you have not ground your venison and pork, do it now. Remember, if your meat is about half frozen, it will be much easier to grind.
- Take your ground venison and pork and put the in a large bowl. If you dont have a bowl big enough, use a stock pot to put everything in. (If you've got a meat mixer, put it all in there)
- Once all your meat is in 1 vessel, add the spices and curing mix.
- Mix everything very well.
- Pull a small piece out, form it into a patty and cook it up. If you're satisfied with the taste, you can portion it out and freeze it.
- If you're not satisfied with the taste, feel free to add more of the spices to the recipe. Once that's done, repeat steps 5 and 6 until you're satisfied.