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Anyone have a good breakfast sausage recipe?

post #1 of 7
Thread Starter 
We have been making venison sausage for several years now but this year we are going to make some breakfast sausage patties because we have so much left over from last year and we have to much trim from this year. I would rather mix my own seasoning but if I have to I will buy some premixes from the store. But I know you guys must have some teste tested and proven recipes that you would care to share???? I would love to hear them. WE will be mixing a 50/50 mix of venison and pork trim.
post #2 of 7
Don't you have rytek's book???? There are some good sage sausage recipes in it. But have you tried a search here and see if you can come up with a good recipe.??
post #3 of 7
I was looking over the net on Friday trying to find something different and found the folowing recipe. It turned out pretty good.

3 pounds lean pork butt or shoulder
1 small onion, chopped (about 1/2 cup)
1 tablespoon kosher or coarse salt (2 teaspoons table salt??)
2 teaspoons dried sage
1 teaspoon dry mustard
3/4 teaspoon freshly ground black pepper (fine grind)
1/4 cup pure maple syrup
2 tablespoons milk
post #4 of 7
I also like Rytek's breakfast recipe. I like to add more ground red pepper though.
post #5 of 7
This one is the what I make all of the time now....I tried a few others,but this one is my favourite. I now stuff them into 4 inch casings,freeze and then cut them into 1/4"-1/2" patties on the bandsaw

3 lbs lean ground..moose, elk, deer etc..
2 lbs Bulk bacon end trimmings,can use regular pork but just adjust the salt to taste
1 TB salt
1 TB sage
1.5 tsp Nutmeg
1.5 tsp Thyme
1.5 tsp White Pepper
.5 tsp Ginger
1 cup Ice Water

I used the 3/16 plate to grind the bacon, the moose was previously ground with the same

Mix all spices in with the water then add to meat/bacon mixture.
Place in covered container overnight(plastic) letting the flavours meld.
Stuff into casings or you can form into patties.
I gradually added the salt until I got it to where I liked it. The bacon contains alot of salt so not much extra was needed
post #6 of 7

Maple Breakfast Sausage

How about:

3.5lb venison
1.5lb pork fat or belly
4TB maple syrup
5tsp salt
1tsp ground corriander
juice from half a lemon (I use lime)

I've never tried venison with this recipe. Also, the times I've made it, I find the flavor is better in the batches where the fat content is higher. Also also, cuz of the maple syrup you have to cook these at a low heat or they'll burn. Super good if you like maple sausage though!

Good luck,

Mark B
post #7 of 7
I just made some English Bangers from rytek's book with venison and it turned out great ! English Bangers are a english breakfast sausage.
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