There is a unique satisfaction that comes from transforming a successful hunt into a delicious, hearty meal. If you have a freezer stocked with deer meat, you already know the lean, rich flavor it offers. This savory venison breakfast sausage recipe is the perfect way to honor that harvest.
Forget the bland, overly processed sausages from the grocery store. By making your own, you control every single element, from the quality of the meat to the exact blend of fragrant spices. This guide will walk you through creating the most flavorful and juicy breakfast patties you’ve ever tasted.
This simple yet effective venison breakfast sausage recipe will quickly become a staple in your wild game cooking rotation.
Why You’ll Love This Venison Breakfast Sausage Recipe
Crafting your own sausage might seem intimidating, but the rewards are well worth the effort. The flavor is profoundly richer and more complex than anything you can buy. You get the pure, earthy taste of venison, perfectly balanced with smoky and savory spices.
Furthermore, this recipe is incredibly versatile. You can form it into patties for a classic breakfast side, crumble it into gravy for biscuits, or use it in breakfast burritos and casseroles. It’s a foundational recipe you can build upon.
Ultimately, this is about creating a wholesome, delicious meal from scratch. It connects you to your food in a meaningful way and delivers a truly superior product.
The Key to Juicy Venison Sausage: The Fat Ratio
The most common mistake when cooking with venison is failing to account for its leanness. Deer meat has very little intramuscular fat, which can result in dry, crumbly sausage if not corrected. The secret to succulent, tender sausage is adding the right amount of fat.
For this venison breakfast sausage recipe, we aim for an 80/20 ratio of lean venison to pork fat. This ratio provides enough fat to ensure a juicy texture and rich flavor without making the sausage greasy. It’s the gold standard for most sausage making.
You can typically buy pork fat, specifically fatback, from a local butcher. If you can’t find it, using the ends and pieces from a high-quality, uncured bacon is also an excellent alternative that adds a subtle smoky flavor.
Essential Ingredients
To create this recipe, you will need a few key ingredients. The spice blend is designed to complement the venison without overpowering its natural flavor. It’s a classic combination that evokes the comforting feeling of a country breakfast.
For the Sausage:
- 4 lbs Venison, cubed
- 1 lb Pork Fatback, cubed (or uncured bacon ends)
For the Spice Blend:
- 3 tbsp Brown Sugar, packed
- 2 tbsp Dried Sage
- 2 tbsp Smoked Paprika
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper, freshly ground
- 2 tsp Dried Thyme
- 1 tsp Red Pepper Flakes (adjust to your heat preference)
- 1 tsp Garlic Powder
- 1/2 tsp Ground Nutmeg
Equipment You’ll Need
While you don’t need a professional kitchen, a few pieces of equipment are essential for the best results. The most important tool is a reliable meat grinder, which ensures the perfect texture for your sausage.
- Meat Grinder: An electric or sturdy stand-mixer attachment model is highly recommended.
- Large Mixing Bowls: You’ll need at least two—one for the cubed meat and one for the ground mixture.
- Kitchen Scale: For accurately measuring your meat and fat to achieve the 80/20 ratio.
- Baking Sheet: Lined with parchment paper for placing the formed patties.
- Skillet: A cast-iron skillet will give you the best sear and crust.
How to Make Venison Breakfast Sausage Step-by-Step
This process is straightforward and broken down into simple stages. The most critical part is keeping your meat and equipment as cold as possible throughout the entire process to ensure the fat blends properly with the meat.
| Time | Duration |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Total Time | 40 minutes |
Servings: Makes approximately 20-24 sausage patties.
Instructions
- PREPARE the meat and equipment. Cut the venison and pork fat into 1-inch cubes. Place the cubed meat, fat, and all parts of your meat grinder (the blade, plate, and auger) in the freezer for at least 30 minutes until they are very firm.
- COMBINE the spices. In a small bowl, whisk together the brown sugar, sage, smoked paprika, salt, pepper, thyme, red pepper flakes, garlic powder, and nutmeg.
- GRIND the meat and fat. Set up your chilled meat grinder with a coarse grinding plate. Pass the firm venison and pork fat cubes through the grinder into a large, chilled mixing bowl.
- SEASON the mixture. Sprinkle the prepared spice blend evenly over the ground meat. Gently mix with your hands for 60-90 seconds, just until the spices are fully incorporated. Be careful not to overmix, as this can make the sausage tough.
- TEST the seasoning. Form a small, thin test patty and cook it in a skillet over medium heat until done. Taste it and adjust the seasonings in the main batch if necessary. This is a crucial step in any venison breakfast sausage recipe.
- FORM the patties. Once you are happy with the flavor, shape the sausage mixture into patties about 1/2-inch thick and 3 inches in diameter. Place the formed patties on a parchment-lined baking sheet.
- COOK or store the sausage. Cook the patties in a skillet over medium-high heat for 4-5 minutes per side, until browned and cooked through. Serve immediately, or see the tips below for storage instructions.
Tips and Tricks for the Perfect Sausage
A few pro tips can elevate your sausage from good to great. These simple details make a significant difference in the final texture and flavor.
- Keep Everything Cold: This is the most important rule of sausage making. Cold meat and cold equipment prevent the fat from smearing. If the fat melts and separates during grinding or mixing, the sausage will be greasy and have a poor texture.
- The Test Patty is Not Optional: Don’t skip the step of cooking and tasting a small test patty. It’s the only way to know if your seasoning is balanced before you form two dozen patties. It’s much easier to add more salt or sage to the bulk mixture than to have a whole batch of bland sausage.
- Storing and Freezing: You can store uncooked sausage patties in the refrigerator for up to 2 days. For longer storage, freeze them. Place the patties on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or vacuum-seal them. They will last for up to 3 months in the freezer.
What to Serve with Venison Breakfast Sausage
These savory sausage patties are a fantastic centerpiece for any breakfast. They pair perfectly with classic morning staples like fluffy scrambled eggs, buttermilk pancakes drizzled with maple syrup, or a side of cheesy grits.
Don’t limit yourself to just breakfast, either. This sausage is delicious crumbled into a creamy sausage gravy and served over warm biscuits. You can also use it as a flavorful base for a hearty breakfast hash with potatoes and onions.
Conclusion: Your New Favorite Breakfast
Making your own sausage is a rewarding kitchen project that produces a truly exceptional result. This venison breakfast sausage recipe gives you complete control over the ingredients, allowing the rich, natural flavor of wild game to shine. It’s a delicious way to start your day and a fantastic use of your harvest.
We encourage you to try this recipe and discover the difference homemade makes. When you do, please come back and leave a comment or a rating below. We love to hear how it turned out for you!
Frequently Asked Questions (FAQ)
Can I make this recipe without a meat grinder? Yes, you can. Ask your butcher to grind the venison and pork fat for you, separately. Alternatively, you can use a food processor. Pulse the very cold meat and fat cubes in small batches until coarsely ground. Be careful not to turn it into a paste.
What is the best pork fat to use for sausage? Pork fatback is the ideal choice because it has a neutral flavor and a high melting point, which helps create a great texture. If you can’t find it, pork shoulder (Boston butt) has a good fat content, or you can use thick-cut, uncured bacon ends for a smokier flavor.
How long will the uncooked sausage last in the fridge? The uncooked sausage mixture or patties can be safely stored in an airtight container in the refrigerator for up to two days. For any longer storage, it is best to freeze the sausage to maintain its freshness and quality.