How to Make Breakfast Sausage from Venison: A Step-by-Step Guide to Delicious Homemade Sausage

Have you ever wondered how to turn your venison into mouthwatering breakfast sausage? If you’ve got some deer meat in your freezer, you’re in for a treat. Making your own sausage not only saves money but also gives you complete control over the flavors and spices.

Key Takeaways

• Choosing the Right Cuts: Use venison shoulder, trimmings, and fatty cuts like pork fatback for a balanced 80/20 meat-to-fat ratio.
• Essential Seasonings: Key spices include salt, black pepper, sage, thyme, brown sugar, red pepper flakes, and garlic powder to achieve rich flavor.
• Proper Grinding Technique: Chill the venison before grinding to prevent smearing and ensure a consistent texture.
• Cooking Methods: Both pan-frying and grilling can produce delicious results; ensure internal temperature reaches 160°F (71°C) for safe consumption.
• Storage Tips: Vacuum seal portions before freezing for optimal freshness. Consume within 3-6 months for the best flavor, and thaw in the refrigerator.

Ingredients for Venison Breakfast Sausage

Making venison breakfast sausage requires specific cuts of meat and flavorful spices. You can tailor your sausage to suit your taste preferences and health needs.

Venison Cuts to Use

1. Shoulder: The shoulder offers a great balance of meat and fat. It’s rich in flavor and lends itself well to sausage making.
2. Trimmings: Use any leftover trimmings from other cuts. This includes fat from the loins or back legs.
3. Fatty Cuts: Consider adding small amounts of pork fatback or bacon for extra moisture and flavor. Aim for a 80/20 meat-to-fat ratio.
4. Round: The round is lean but works well if mixed with fat from one of the above options.

1. Salt: A fundamental ingredient. Use about 1.5 teaspoons per pound of meat for proper seasoning.
2. Black Pepper: Freshly ground black pepper adds a kick. Use 1 teaspoon per pound of meat.
3. Sage: This herb brings out traditional breakfast sausage flavors. Add about 1 tablespoon per pound for a savory taste.
4. Thyme: It provides an earthy undertone. Use about 1 teaspoon per pound.
5. Brown Sugar: This adds sweetness. Use 1 to 2 teaspoons per pound to enhance flavor without overpowering it.
6. Red Pepper Flakes: For those who like a little heat, add 1 teaspoon per pound. Adjust to taste.
7. Garlic Powder: A versatile seasoning that brings depth. Use about 1 teaspoon per pound.

Gather these ingredients for a delicious homemade venison breakfast sausage. Adjust quantities to match your personal preferences and enjoy crafting a unique recipe that highlights the flavors you love.

Preparation Steps

To make breakfast sausage from venison, follow these straightforward preparation steps to ensure the best results.

Grinding the Venison

1. Select the Cuts: Choose suitable venison cuts like the shoulder or trimmings. These parts combine well for flavor and texture.
2. Cut into Chunks: Chop the venison into 1-inch cubes for easier grinding. Aim for uniformity.
3. Chill the Meat: Chill the venison in the freezer for about 30 minutes. This makes grinding easier and reduces the chance of smearing during the process.
4. Use the Right Grinder: Attach a coarse grinding plate to your meat grinder. A coarse grind allows better mixing of fat and spices.
5. Feed the Meat: Slowly feed the chilled venison into the grinder. Use a pusher to guide it through without forcing it.

1. Measure the Spices: Gather your ingredients in the recommended amounts. Typically, you’ll need 1 teaspoon of salt, 1 teaspoon of black pepper, 2 teaspoons of sage, 1 teaspoon of thyme, 1 teaspoon of garlic powder, and optional spices.
2. Combine Ground Meat and Spices: In a large bowl, combine the ground venison with spices. Mix them gently but thoroughly to ensure even distribution.
3. Add Fat: If needed, add a pre-measured amount of pork fat for moisture. A fat content of about 20-30% equates to juicy sausage.
4. Test the Mix: Cook a small patty of the mixture to check seasoning. Adjust spices according to your taste.
5. Chill Again: After mixing, chill the mixture for another 30 minutes. This step makes stuffing easier if you choose that method.

These steps help create a flavorful batch of breakfast sausage using your venison.

Cooking Methods

Cooking venison breakfast sausage offers various methods, each bringing out distinct flavors and textures. Here’s a look at two popular techniques: pan-frying and grilling.

Pan-Frying

Pan-frying is a quick and simple method for cooking breakfast sausage. Follow these steps:

1. Use a Cast Iron Skillet: This type of skillet retains heat well, ensuring even cooking.
2. Heat the Skillet: Preheat the skillet over medium heat for a few minutes.
3. Add Sausage Patties: Once the skillet is hot, place your sausage patties in it, making sure to leave space between each one.
4. Cook Until Browned: Cook the sausages for about 4-5 minutes on each side or until they reach a golden-brown color. Use a meat thermometer to check that the internal temperature hits 160°F (71°C).
5. Drain Excess Fat: Once cooked, place the patties on a paper towel to absorb any excess grease.

This method keeps the sausages juicy while creating a nice crust on the outside.

Grilling

Grilling adds a smoky flavor to venison breakfast sausage. To grill effectively, follow these steps:

1. Preheat the Grill: Heat your grill to medium-high heat, around 375°F (190°C).
2. Oil the Grate: Lightly oil the grill grates to prevent sticking.
3. Place Sausage on Grill: Lay the sausage patties on the grill, ensuring they don’t touch.
4. Cook Evenly: Grill the sausages for about 5-7 minutes per side. Flip them carefully to maintain their shape. Check that they reach the ideal internal temperature of 160°F (71°C).
5. Let Rest: Allow the grilled sausages to rest for a couple of minutes before serving. This helps redistribute the juices for a tastier bite.

Grilling brings out a unique flavor profile and is great for outdoor cooking.

Tips for Perfect Venison Sausage

Creating delicious venison sausage relies on specific techniques. Consider the following tips for achieving the best flavor and texture.

Choosing the Right Fat

Selecting the appropriate fat is crucial. Aim for a pork fat ratio of about 20-30% to maintain moisture and flavor. Use fatty cuts like pork belly or shoulder for a balanced blend. If you prefer, blend in beef fat for unique flavor dimensions. Always grind and mix the fat with the venison for consistent texture and taste.

Storing and Freezing

Proper storage extends the sausage’s freshness. Vacuum seal the sausage in portions before freezing. This method minimizes freezer burn and preserves quality. Use the sausage within 3-6 months for the best flavor. Thaw sausages overnight in the refrigerator for optimal handling. Always cook thawed sausage within 1-2 days for safety.

Conclusion

Making breakfast sausage from venison is a fun and rewarding way to enjoy your harvest. You get to customize the flavors exactly how you like them while saving money along the way.

With a few simple steps and the right ingredients you can create a delicious breakfast treat that’s sure to impress. Whether you pan-fry or grill your sausages they’ll bring a unique taste to your morning routine.

So grab that venison from your freezer and get started on a breakfast sausage adventure that’ll have everyone asking for seconds. Enjoy the process and the tasty results!

Frequently Asked Questions

What cuts of venison are best for making breakfast sausage?

For breakfast sausage, suitable venison cuts include shoulder, trimmings, fatty cuts, and round. These parts provide the right balance of meat and fat, essential for flavorful sausage.

How much fat should I add to my venison sausage?

A meat-to-fat ratio of about 20-30% is ideal for venison sausage. Adding pork fat, such as from pork belly or shoulder, helps ensure moisture and flavor.

What spices are recommended for venison breakfast sausage?

Key spices for venison breakfast sausage include salt, black pepper, sage, thyme, brown sugar, red pepper flakes, and garlic powder. Adjust according to your taste preferences.

What is the best way to cook venison breakfast sausage?

Venison breakfast sausage can be pan-fried or grilled. For pan-frying, use a preheated cast iron skillet. For grilling, preheat the grill and ensure even cooking to an internal temperature of 160°F (71°C).

How should I store homemade venison sausage?

Vacuum seal the sausage in portions and freeze it to minimize freezer burn. Use the sausage within 3-6 months for the best flavor, and thaw it in the refrigerator before cooking.

Can I customize the seasoning in my venison sausage?

Absolutely! Feel free to adjust the spices and seasoning quantities to match your personal taste and health needs. Experimenting is encouraged for the best results.

How do I test the seasoning of the sausage mix?

After mixing the spices with ground venison, cook a small patty to test the seasoning. This allows you to adjust flavors before final preparation.

What cooking methods enhance the flavor of venison sausage?

Both pan-frying and grilling enhance the flavor of venison sausage. Pan-frying adds a crispy texture, while grilling infuses a smoky taste, making both methods effective and delicious.