Venison Breakfast Sausage

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Servings: 7-8 pounds of 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

4–5 pounds venison (well-trimmed of fat and connective tissue)*

3 pounds Boston butt

2 tablespoons salt

1 tablespoon black pepper

1 tablespoon crushed red pepper flakes

¼ cup dried brown sugar

6 tablespoons rubbed sage

Directions

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.)
Mix the seasoning in a bowl.
I season the pork and venison separately; then mix them together.
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.

Recipe Courtesy Of

Mike Zlotnicki