Venisonbreakfastsausage Recipes
BULK VENISON BREAKFAST SAUSAGE
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
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 BREAKFAST SAUSAGE
Venison Breakfast Sausage is savory, tasty, and simple to make.
Provided by Kay Schrock
Categories Breakfast
Time 16m
Number Of Ingredients 8
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
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
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 MAPLE BREAKFAST SAUSAGE
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
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
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
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 BREAKFAST SAUSAGE
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
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
More about "venisonbreakfastsausage recipes"
THE ONLY VENISON BREAKFAST SAUSAGE RECIPE YOU NEED - MEATEATER
From themeateater.com
Servings 2.5
Category Breakfast
- Chop the pork fatback and meat into 2-inch pieces. Use any tough cut, such as the bottom round, neck meat, or shoulder.
- Mix the salt, herbs, garlic, black pepper, red pepper, sugar, and cloves. Sprinkle the spices across the meat and mix thoroughly.
- Spread the seasoned meat across a metal sheet tray or in a metal bowl. Stick it in the freezer for 30 minutes to chill. The texture should be a little crunchy, but not frozen solid.
- Using the coarse die on your meat grinder, grind the meat into a chilled bowl (I set a smaller bowl inside of a bigger bowl containing ice). If at any point the mixture begins to smear or come out of the grinder mushy, it’s too warm. Transfer the meat back to the freezer for another 30 minutes.
VENISON BREAKFAST SAUSAGE [STEP BY STEP HOMEMADE RECIPE] - …
From meateatingmilitaryman.com
5/5 (5)
Estimated Reading Time 7 mins
Category Breakfast
Total Time 50 mins
- Load the meat into the casings. Remember, you don’t want a tight fit here. Leave the casings a little loose to keep them from breaking.
HOW TO MAKE YOUR OWN VENISON SAUSAGE - GRAND VIEW OUTDOORS
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From wideopeneats.com
Servings 10
Calories 70 per serving
Estimated Reading Time 2 mins
PERFECT VENISON SAUSAGE - FIELD & STREAM
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HOW TO MAKE VENISON SAUSAGE - DEER RECIPES
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10 BEST VENISON BREAKFAST SAUSAGE RECIPES | YUMMLY
From yummly.com
VENISON SAUSAGE RECIPE: THE ART OF SAUSAGE MAKING - STACY LYN …
From stacylynharris.com
Cuisine American
Category Main Course
- Chill attachments, venison, and pork in the freezer for about an hour. Remove meat from the freezer and cut into 1-inch strips. Mix dry ingredients into the mixture, cover, and return to the freezer for about 30 minutes.
- Meanwhile, if you are going to make link sausage soak the casings in warm water to remove the salt and soften the casings. You can run water through the casings to make sure there are no holes in them.
- Remove equipment and ingredients from the freezer and quickly set up for grinding the meat. Add cold water to the meat and spices and mix with your hands. Place the 3/8-inch plate on the grinder and begin feeding the mixture through the feeder.
- If you are not making link sausage, you can freeze the sausage as you would ground venison. To make the link sausage, place a casing onto the stuffer leaving 6 inches of casing for tying off. Begin stuffing the sausage into the casing leaving about 8 inches to tie of the end of the casing. If you have remaining sausage, use it as patties or ground sausage. Tie off the casing in a knot.
HOW TO MAKE MAPLE VENISON BREAKFAST SAUSAGES! : 4 STEPS (WITH …
From instructables.com
Estimated Reading Time 3 mins
- Prepare Your Equipment and Ingredients. Before we dive right in a quick note about food safety; working with raw meat has some inherent dangers and requires special procedures in order to keep yourself and your family safe.
- Grind the Venison and Pork. You can begin by preparing your meat into cubes suitable for the grinder. It is crucial that the meat is semi-frozen for this step otherwise the heat from the grinder will start to render the fat and can really bind up the grinder.
- Incorporate the Ground Meat and Spice Slurry. Before stuffing the sausages you need to thoroughly mix in the spices and ground meat. If your materials are at the right temperature this should be pretty uncomfortable on your hands - Some people include some ice water into the mix to keep everything nice and chilly.
- Stuff Your Sausages. Once you have your mixture you can begin to stuff your sausages. This was the most challenging part, so I'm taking this opportunity to blame my equipment.
BULK SAVORY VENISON BREAKFAST SAUSAGE - THE HUNTING MOM
From thehuntingmom.com
Cuisine Wild Game
Estimated Reading Time 1 min
Category Breakfast
- Grind venison and pork bits together according to grinder according to your grinder's instructions. (We like to run it through twice--coarse grind first time, fine grind second time.)
- Add spice mixture to the ground meat and mix. Add the ice water and continue mixing until thoroughly combined. (You will need to spend quite a bit of time mixing by hand if you don't have a meat mixer! See my notes above for info on the one we like.)
VENISON BREAKFAST SAUSAGE - KITCHEN IN THE WILDERNESS
From kitcheninthewilderness.com
Servings 16
Calories 115 per serving
Total Time 20 mins
- In a medium mixing bowl, combine all ingredients (except for the oil) and mix together using your hands until well combined.
- Divide the sausage into 1 inch balls and then pat down until they are about 2 inch disks. Transfer to a sheet pan lined with parchment paper until you complete shaping all of the pieces of sausage into disks.
- In a large cast iron skillet or heavy bottomed pan, drizzle oil and bring to MEDIUM to MEDIUM-HIGH heat. Once the oil is hot, transfer a few sausage patties at a time into the pan and cook for about 2-3 minutes or until the bottom has browned. Flip and cook for another 1-2 minutes. Both sides should be browned but not burnt and cooked through. Transfer to serving dish and cook the remaining sausage patties.
GROUND VENISON BREAKFAST SAUSAGE - PRIMAL PIONEER
From primalpioneer.com
Reviews 2
Category Venison
Cuisine American
Total Time 25 mins
- Add in the seasonings, and thoroughly mix all together, blending the spices into the meat mixture.
- To freeze, divide the mixture into approximately one pound sections. Wrap tightly with plastic wrap, then wrap with foil and place into a resealable freezer bag. If you have access to a vacuum seal, you can go that route. Freeze for 6 to 12 months. (Vacuum sealed will last longer.)
- To cook the sausage, heat 1 Tbsp. oil in a skillet over medium heat. Form the sausage into patties and cook for 6-8 minutes on each side or until it reaches an internal temperature of 160 degrees F.
3 KILLER HOMEMADE EASY VENISON BREAKFAST SAUSAGE RECIPES - BASE …
From baseoutdoor.com
Estimated Reading Time 4 mins
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EASY VENISON SAUSAGE - VENISON THURSDAY
From venisonthursday.com
Cuisine Breakfast, Italian, Polish
Category Breakfast, Main Course
Servings 4
Calories 1 per serving
- Thoroughly mix, and let set in fridge for an hour. The sit time is optional, but will help flavors marinate if you are cooking right away.
- Ready to use right away, or freeze. I like to make 2.5 oz patties, which I then bake for 10 minutes at 400 degrees. I'll then freeze these and pull them out as needed for quick and easy breakfast sandwiches.
HOW TO MAKE WILD GAME VENISON SAUSAGE, STEP-BY-STEP
From outdoorlife.com
- Weigh out four pounds of meat (in this case, venison) and cut it into 2-inch cubes for the grinder. I like to use the meat from the front shoulders and the meat around the neck to make sausage.
- Most wild game is very lean and will need fat added to it. I use pork back fat, since it has a more neutral flavor than beef. Cut the fat into smaller pieces, about 1-inch cubes.
- About 15 minutes before you are ready to begin grinding, place the metal grinder plates (or at the grinder, if you’re using a hand crank) in the freezer.
- For some sausages, you will need to grind the meat twice using a course grind and then a fine grind. I only ground this meat once, through the medium plate.
- After the sausage is ground, you will need to give it a mix. They sell mixers for this and if you are going to be making large batches of sausage, I would highly recommend one.
- At this point, you are ready to taste the sausage. You should make a small patty and cook it as a sample. If you feel like you need to adjust the seasoning, now is the time to do it.
- If you are going to make links, now is the time to prep the stuffer. I use to different kinds of casings for my sausage. I use hog casings for bigger sausages like bratwurst and polish sausage, and I use sheep casings for smaller-diameter sausage like breakfast links.
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