Venison Breakfast Sausage
Homemade sausage is easy and you control the quality of the ingredients!
Servings 10 pounds
Calories 756kcal
Cost $5
Ingredients
- 6 2/3 pounds ground venison
- 2 1/3 pounds ground pork ( I use whatever cut is on sale)
- 4 Tablespoons kosher salt
- 1 Tablespoon ground white pepper
- 2 Tablespoons sage, dried
- 1 1/2 teaspoon dried thyme
- 1 pint Ice water
- hog casings if you choose to case them
- 1 1/2 teaspoon hot ground pepper optional
- 1 1/2 teaspoon nutmeg optional
- 1 1/2 teaspoon ginger optional
Instructions
- Grind meat through 3/8" grinder plate through meat grinder.
- Place meat in a container large enough to mix in, preferably with a lid.
- Chill meat thoroughly. (Recommended temperature is 32-35°F)
- Mix spices in a container with a lid and shake to combine.
- Add ice water to spices.
- Add spices to meat. Mix thoroughly using hands or a mixer.
- Return again to refrigerator and refrigerate overnight.
- Case sausage or wrap bulk sausage in freezer paper or vacuum pack.
- Best if used within 1 month.
Video
Notes
The optional spices are in the original recipe I based this on.
We prefer it without those spices.
Will last about 2 days, uncooked in refrigerator.
Reheat in microwave.
Strive to keep the meat as cold as possible, for food safety.
Wrap sausage well, before freezing, to prevent freezer burn.
Best if used within 1 month.
To cook sausage,
Store sausage in packages large enough to serve your family one serving, we store in packages containing about 16 ounce.
- Add olive oil to a frying pan or cast iron skillet.
- Form venison patties or slice off portions of link sausage.
- Fry sausage until internal temperature reaches 160°F. Do not overcook.
- Let sausage rest for about 5 minutes before eating.
- serve sausage with fried or hashed brown potatoes.
- top with egg
- make sausage breakfast casserole for the holidays with eggs, onion, garlic, potatoes, bacon, salt and freshly ground black pepper and cheese, Mix all ingredients in a large bowl and pour in a casserole dish. Bake at 350°F for about 40-50 minutes.
- Add sausage to quiche.
Nutrition
Serving: 1lb | Calories: 756kcal | Protein: 83g | Fat: 44g | Saturated Fat: 18g | Cholesterol: 318mg | Sodium: 3079mg | Potassium: 1305mg | Vitamin A: 35IU | Vitamin C: 1.2mg | Calcium: 60mg | Iron: 10mg