Venison Breakfast Sausage Recipes

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VENISON SAUSAGES WITH BAY AND GARLIC



Venison Sausages with Bay and Garlic image

This is a basic country style venison sausage. Use it as a master to play with. Vary anything you like, but pay attention to salt. Even a little difference in salt is noticeable.

Provided by Hank Shaw

Categories     Cured Meat

Time 1h

Number Of Ingredients 12

3 pounds venison
2 pounds fatty pork shoulder or belly
34 grams salt, (about 2 rounded tablespoons)
4 grams Instacure No. 1 ((optional))
About 10 bay leaves, (ground to a powder)
6 to 8 cloves minced fresh garlic, (about 2 tablespoons)
10 grams ground black pepper, (about 2 teaspoons)
3 grams celery seed, (about 1/2 teaspoon)
1/4 cup red wine
1/4 cup ice water
20 grams dry milk powder ((optional))
hog casings (about 12 to 15 feet)

Steps:

  • Chop meat and fat into chunks that will for into your grinder. (Optional expert step: Mix the salt and curing salt - if using - with just the meat, grind very coarsely -- 10 mm or 12 mm plate -- and refrigerate overnight. If you don't have such a large plate, cut the meat a little finer and do the same thing. This will give you a tighter bind in the finished sausage, which is especially important, as this is a coarsely ground sausage.)
  • Take out some hog casings and set in a bowl of warm water.
  • When you are ready to grind, mix the meat and fat with all the herbs and spices. If you are using the dry milk powder, mix that in, too. I use it when I slow-smoke sausages; it helps them retain moisture and shrink less after they come out of the smoker. Make sure the meat and fat are 37°F or colder by putting the mixture in the freezer for an hour or so. Put the wine in the fridge.
  • Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a very good texture) using the coarse die (6 mm or 7 mm).
  • Make sure your sausage is very cold, between 28°F and 32°F. When it's cold enough, take it out of the freezer and add the wine and water. Mix the sausage thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands for 2 minutes. This is important to get the sausage to bind properly.
  • Stuff the sausage into the casings. Twist off links by pinching the sausage down and twisting and spinning it, first in one direction, and then with the next link, in the other direction; this helps prevent them from unwinding. (Here's a quick video on making the links) Or you could tie them off with butcher's string. Make sure you pierce the links wherever there are air pockets; I use a needle sterilized in the flames of my stovetop. Gently squeeze the links to remove all air pockets.
  • Hang the sausages in a cool place for up to a day (ideally hanging in a fridge, but even an hour at room temperature helps a lot). Once they have dried a bit, put in the fridge until needed. They will keep for at least a week refrigerated. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.

Nutrition Facts : Calories 134 kcal, Carbohydrate 2 g, Protein 22 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 77 mg, Sodium 721 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BULK VENISON BREAKFAST SAUSAGE



Bulk Venison Breakfast Sausage image

My husband is a avid hunter and we make this sausage every year. We add pork to the venison because the venison has such a low fat content. For the pork we get really fatty looking roast ground at our grocery store.

Provided by AMYNJOHN36

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 45m

Yield 64

Number Of Ingredients 7

6 pounds ground venison
2 pounds ground pork
¼ cup sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon fresh-ground black pepper
1 tablespoon crushed red pepper flakes
¼ cup packed brown sugar
3 tablespoons dried sage

Steps:

  • In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
  • Divide into 1 pound portions and freeze.

Nutrition Facts : Calories 92.6 calories, Carbohydrate 1 g, Cholesterol 46.4 mg, Fat 4.1 g, Fiber 0.1 g, Protein 12.2 g, SaturatedFat 1.5 g, Sodium 472.1 mg, Sugar 0.8 g

VENISON MAPLE BREAKFAST SAUSAGE



Venison Maple Breakfast Sausage image

This venison maple breakfast sausage is made with pork shoulder to ensure you get enough fat in the sausage. This is a large batch recipe so if you want to make a smaller batch here is some conversions to help: 1 Tbsp = 3 tsp, 1lb = 16 oz.

Provided by by The Bird Man

Categories     Main Dish

Time 11h

Number Of Ingredients 11

10 lbs Venison Meat, cubed
6 lbs Pork Shoulder, cubed
5 Tbsp non-iodized salt
6 Tbsp Sage, ground
5 tsp Mustard, dried
4 Tbsp Black Pepper, ground
1.25 Cups Maple Syrup
1.24 Cups Beer, ale (We like using Blue Moon Belgian White Beer)
4 Tbsp Granulated garlic
2 tsp Nutmeg, fresh ground
2 tsp Marjoram, dried

Steps:

  • Cube Venison and put in freezer. Cube Pork Shoulder and put in freezer. You want to ensure all the meat is partially frozen before grinding so you may need to go mix up the meat in the bowl after 20-30 minutes. Repeat if necessary.
  • Course grind the venison and return to the freezer. Grind the pork shoulder and return to freezer.
  • In a large bowl mix both the ground venison and ground pork. If you don't have a bowl large enough to mix all at once then just mix equal parts of venison and pork the best you can. If your hands should hurt due to the meat being so cold -- This is Good!
  • Add all your dry ingredients in a small bowl, mix, and add to ground meat. Mix by hand and run all the meat back through another course grind.
  • Add your liquids (maple syrup and beer) and mix by hand until all is absorbed. Cover meat in large bowl(s) with plastic wrap and put in refrigerator over night.
  • Vacuum pack, or use zip lock freezer bags, into 1lb packages and freeze. If you are using zip lock freezer bags ensure you get out as much are as possible before freezing. Vacuum packed meat will last for at least 1-1/2 years in a chest freezer.

VENISON BREAKFAST SAUSAGE



Venison Breakfast Sausage image

Venison Breakfast Sausage is savory, tasty, and simple to make.

Provided by Kay Schrock

Categories     Breakfast

Time 16m

Number Of Ingredients 8

1 lb ground venison
2 Tableaspoons bacon fat (melted)
¾ teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
⅛ teaspoon cayenne
½ teaspoon black pepper

Steps:

  • Stir the seasonings into the bacon fat.
  • Break apart the venison in a bowl, and pour the seasoning mixture over the meat. Using your fingers, gently mix together.
  • Form into patties and fry for 2-3 minutes per side over medium heat.

Nutrition Facts : ServingSize 2 patties, Calories 189 kcal, Carbohydrate 1 g, Protein 25 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 91 mg, Sodium 523 mg, Fiber 1 g, Sugar 1 g

HOMEMADE VENISON SAUSAGE RECIPE



Homemade Venison Sausage Recipe image

One of the best approaches to cooking with venison is to serve it in the form of sausages; due to how lean venison is, sausages are the perfect way of pairing it with another, fattier, meat to preserve the venison. You also get the benefits of two proteins in each casing, yielding far more flavor than any one meat could offer.

Provided by cavetools

Categories     Breakfast

Number Of Ingredients 16

Venison, 4.4 lbs
Belly, pork, 4.4 lbs
Milk, powdered, 180 grams
Wine, red, chilled, 3/4 cup
Sugar, brown, soft, 3 tbsp
Salt, 2 tbsp
Powder, onion, 1.5 tbsp
Paprika, 1 tbsp
Pepper, black, 1 tbsp
Powder, Prague #1, 1.5 tsp
Pepper, cayenne, 1.5 tsp
Sage, dried, 1.5 tsp
Thyme, dried, 1.5 tsp
Powder, garlic, 3/4 tsp
Mace, 3/4 tsp
Allspice, 3/4 tsp

Steps:

  • Dice meat into 1″ cubes, running through a grinder with a 4 mm plate.
  • Return ground meat to fridge.
  • Combine all spices together into a large bowl, ensuring that salt fully dissolves.
  • Evenly mix the seasonings with the ground meat by hand.
  • This should take 5 minutes if done by hand.
  • Run your spiced sausage through the meat grinder on the 4mm plate, then transfer the grounded blend to a sausage stuffer.
  • Make traditional sausage links and store the finished pile overnight in the fridge, wrapped in paper toweling.
  • Hanging the meat allows the meat to better absorb the spices as it dries out while the papers contribute to the process by slowly drawing out moisture through the casings.
  • When you wish to cook, prep your grill with some oak or walnut wood chips and configure things for cooking with indirect heat.
  • Place sausages in a lightly oiled tray and cook at 320°F for half an hour, shaking the tray every 10 minutes.

Nutrition Facts : Calories 134 kcal, ServingSize 57 g

VENISON BREAKFAST SAUSAGE



Venison Breakfast Sausage image

Homemade venison sausage for breakfast.

Provided by THOMAS ELLEFSON

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Bacon

Time 10m

Yield 12

Number Of Ingredients 6

1 pound ground venison
8 ounces bacon, minced
1 teaspoon ground sage
½ teaspoon ground ginger
¼ teaspoon pepper
¾ teaspoon onion salt

Steps:

  • Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.

Nutrition Facts : Calories 74.9 calories, Carbohydrate 0.2 g, Cholesterol 35.3 mg, Fat 3.5 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 270.3 mg

VENISON SAUSAGE



Venison Sausage image

Provided by Food Network

Categories     main-dish

Time P1DT4h

Yield 24 to 30 sausages

Number Of Ingredients 8

1/4 cup sugar
1/4 cup mustard seed
1/8 cup garlic powder
1 cup salt
1/8 cup black pepper
12 pounds pork, cubed
6 pounds venison, cubed
15 feet pork sausage casing

Steps:

  • In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the "leg" of the sausage through the center each time a twist is made.
  • Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.

VENISON BREAKFAST SAUSAGE



Venison Breakfast Sausage image

This is the best venison sausage I have tried. It doesn't last long. Make sure to use a vacuum sealer to freeze. The sausage will stay fresh tasting much longer.

Provided by Nancy in Michigan

Categories     Breakfast

Time 1h

Yield 8 pounds, 32 serving(s)

Number Of Ingredients 10

2 tablespoons sea salt
2 teaspoons fresh ground pepper (coarse)
3/4 teaspoon mace
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/2 teaspoon allspice
1/2 teaspoon garlic powder
2 tablespoons ground sage
4 lbs ground pork
4 lbs venison, cut in 1 1/2-inch pieces

Steps:

  • Put venison through meat grinder. Mix all spices and ground pork with the ground venison thoroughly by hand. Package in 1 lb packages and vacuum seal.

Nutrition Facts : Calories 217.9, Fat 13.4, SaturatedFat 5, Cholesterol 88.5, Sodium 491, Carbohydrate 0.3, Fiber 0.1, Protein 22.5

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