Venison breakfast sausage - The HuntingPA.com Outdoor Community
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post #1 of 9 (permalink) Old 10-31-2017, 11:43 AM Thread Starter
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Venison breakfast sausage

Anyone have one they want to share?

I prefer my kid hunt and fish rather than steal and deal,
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post #2 of 9 (permalink) Old 10-31-2017, 12:35 PM
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This is what I use for wild boar breakfast sausage, it should transfer to venison.

1 lb ground pork
1 tea spoon salt
1/2 tea spoon dried parsley
1 1/2 teaspoon rubbed sage
1/4 plus 1/8 (3/8) teaspoon dried thyme
1/4 teaspoon dried red pepper flakes
1/4 teaspoon coriander seeds crushed, I use a mortar and pestle
1/4 teaspoon msg (Accent)

Mix all the spices together well

I then put a little water on a plastic cutting board and spread it around and put the ground meat on top and flatten it out, the water helps the meat come off the plastic easily when you fold it over, or you can use a pig piece of cling wrap without the water. After the meat is flattened sprinkle some of the spice mix all over it and fold it over the long way and then the short and press it down again, sprinkle some more spice and repeat until all the spice has been used. Then knead it together a little bit to get it thoroughly mixed. The put the meat in a bowl and cover with cling wrap over night. The next day it will be ready to make into patties or make sausage gravy to go over your biscuits or home fries.

If you try it with the venison let me know how it worked for you. You can add or subtract spices if you want after you taste it to Taylor the flavor to your taste, just do a lb at a time till you get it to suite you. That is what I did with the recipe when I made pork breakfast sausage.
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Last edited by Woods walker; 10-31-2017 at 12:37 PM.
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post #3 of 9 (permalink) Old 10-31-2017, 01:12 PM
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I mix my venison 50/50 with pork. I find it is too dry otherwise. I have never eaten a venison breakfast sausage I like until I started doing this. Other opinions vary, I am sure. I buy pork shoulder, boston butts, or picnic cut if you find them, I butcher and chunk them up small and freeze it in 5 lb bags. I mix fresh cut venison chunks with the half thawed pork, it should still be frozen when you grind, this gives you a better grind and keeps the sausage from getting sticky too fast.

I adapted this from the ingredients on AC Leggs Old Plantation brand sausage seasoning, which is also very good. I cannot make my sausage spicy for the masses here at my house so I don't use any hot pepper. This is a very nicely spiced sausage that as mentioned, suits the masses here. You can tweak any of this up or down by 25% and get what you want without fear of ruining a batch of meat, I have done it.

Per pound of meat I mix the following spices:

1 tsp iodized salt
1/2 tsp black pepper
1/2 tsp sage (more if you prefer)
1/2 tsp fennel seed (optional)
1/4 tsp marjoram
1/4 tsp savory
1 tbsp brown sugar (more of less for desired sweetness)

I prepare the spices ahead of time, then get ready and grind into a big pan suitable for spice mixing. I add my spices incrementally too and knead it all in with my hands, another good reason for the frozen chunks is you will have pork stuck to your hands when you are doing this part. I usually package and free in 1 quart bags, smashing them flat like 1" thick books to freeze them and they thaw quickly this way. Hope that helps.

Sadly most of my life has been wasted, but the rest I spent hunting, fishing, and trapping...
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post #4 of 9 (permalink) Old 11-01-2017, 03:48 AM
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4 lb venison
4lb lean pork or wild boar
2 lb pork fatback (or "pork trim")
1/2 cup water
4T sugar
3 oz salt
Sage, black pepper, red pepper(optional), to taste.

Mix well. Package loose or stuff into casings. That's it!

Catch & release is for guys who don't know how to cook
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post #5 of 9 (permalink) Old 11-01-2017, 12:37 PM
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I have two.


Venison Breakfast Sausage


1 pound trimmed venison
6 ounces lean or slab bacon
3/4 teaspoon salt
1 teaspoon dried crushed sage leaves
1/2 teaspoon ground ginger
1/4 teaspoon pepper


Cut the venison and bacon into 3/4" cubes. Place in mixing bowl. In a small bowl mix salt, sage, ginger and pepper. Sprinkle over the meat and mix well. Chop or grind to desired consistency (you can start with ground venison as well.) Shape into thin patties and fry over medium heat until browned and cooked through turning once. Sausage can be frozen uncooked.




Potato Sausage


1 quart water
2 pounds peeled red potatoes
1 pound trimmed venison
1 pound boneless fatty pork shoulder or pork butt
1 medium onion coarsely chopped
1 egg beaten
1 tablespoon salt
1/2 teaspoon ground allspice
1/4 teaspoon dried ground sage leaves
1/4 teaspoon dried basil leaves
1/4 teaspoon sugar


In 2 quart saucepan heat water to boiling and add potatoes. Simmer till fork tender 25-35 minutes. Drain and cool and cut into 3/4" cubes.


Cut venison and pork into 3/4" cubes. In large mixing bowl combine venison, pork, potato cubes, onion and egg. In small bowl combine remaining ingredients. Sprinkle over meat/potato mixture and mix well. Cover bowl with plastic wrap and refrigerate at least 1 hour to blend flavors.


Chop or grind mixture to desired consistency (again you can start with ground venison.)


Shape into thin patties and fry over medium heat until browned and cooked through turning once.
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post #6 of 9 (permalink) Old 11-02-2017, 04:37 AM Thread Starter
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Venison Breakfast Sausage


1 pound trimmed venison
6 ounces lean or slab bacon
3/4 teaspoon salt
1 teaspoon dried crushed sage leaves
1/2 teaspoon ground ginger
1/4 teaspoon pepper


Thanks Bill....This one sounds super easy....just what I am looking for.

I prefer my kid hunt and fish rather than steal and deal,
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post #7 of 9 (permalink) Old 11-02-2017, 10:02 AM
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Quote:
Originally Posted by Takemrarely View Post
Thanks Bill....This one sounds super easy....just what I am looking for.

Let me know how you like it!
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post #8 of 9 (permalink) Old 11-04-2017, 05:43 AM Thread Starter
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Quote:
Originally Posted by Newport-Bill View Post
Let me know how you like it!


I made a test batch, (1 lb) and got the verdict from the family.


Making 15 pounds of patties today.


Very good.


thanks!

I prefer my kid hunt and fish rather than steal and deal,
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post #9 of 9 (permalink) Old 11-05-2017, 10:37 AM
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Aweome
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