Venison Maple Breakfast Sausage Recipes

MAPLE BREAKFAST SAUSAGE

Steps:

• Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork into small patties.
• Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.

VENISON MAPLE BREAKFAST SAUSAGE

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.

MAPLE SYRUP BREAKFAST SAUSAGE

Steps:

• Seasoning: Using a spice grinder, grind the peppercorns with the sage, ginger, nutmeg, and cayenne pepper. (If not using a spice grinder, simply mix the ground pepper with the spices in a small bowl.)
• Mix together ground pork, seasoning mixture, salt, and maple syrup. Let rest in the refrigerator for one hour or overnight.
• Make small patties by scooping the sausage onto a hot skillet and flattening it with a spatula. Cook over medium high heat on a skillet until brown.

HOMEMADE VENISON SAUSAGE RECIPE

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.

VENISON BREAKFAST SAUSAGE

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.