Venison Breakfast Sausage
Try Mike's Venison Breakfast Sausage—it's a nice balance of savory and sweet and not too spicy! No venison? No worries—simply substitute pork.
Ingredients
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4–5 pounds venison (well-trimmed of fat and connective tissue)*
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3 pounds Boston butt
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2 tablespoons salt
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1 tablespoon black pepper
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1 tablespoon crushed red pepper flakes
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¼ cup dried brown sugar
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6 tablespoons rubbed sage
Directions
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Use the coarse-grind plate of a meat grinder** and run the venison through and then the pork butt. (If you put the metal parts of the grinder in the freezer for a few hours before using, it helps keep fat from sticking to the metal surfaces.)
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Mix the seasoning in a bowl.
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I season the pork and venison separately; then mix them together.
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Make a small patty and fry the sample in a skillet. You may prefer more or less seasoning based on the sample. Run the completed mixture back through the grinder and package in plastic zipper bag or plastic tube freezer bag.
* Can also substitute 7–8 pounds of pork for the venison and Boston butt.
* If you don’t have a dedicated meat grinder, some stand mixers like KitchenAid® and some juicers have meat-grinding components available. I use a ¼ HP grinder from Cabela’s, and it has proven efficient and durable over the years. You don’t have to be a hunter to enjoy what a meat grinder offers, but mine helps me enjoy the hunt even after it’s over.
Comments (1)
Andy |
May 06, 2022 |
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