Venison Breakfast Sausage Recipe

[stainless]

I can't and won't take credit for this recipe but I did want to pass it on. I found this while doing a Google search a few days ago.

We still have a lot of deer meat in the freezer from last season. I was looking for some ways to get rid of it and came across this. Basically six pounds of venison and two pounds of pork sausage. I used ground pork butt. Add a few simple spices and it was surprisingly good. The wife even liked it; which is always good since she'll probably be the one cooking the majority of it. I'm not a big gamey deer meat fan but I couldn't even tell it was deer.

Here is the recipe as listed here:
http://allrecipes.com/recipe/111822/bulk-venison-breakfast-sausage/

6 lbs ground venison
2 lbs ground fatty pork
1/4 cup Morton Tender Quick
1 tbs fresh ground black pepper
1 tbs crushed red pepper flakes
1/4 cup brown sugar
3 tbs dried sage

Mix everything together well and cook or freeze as needed.

 

[smokinq13]

I can't and won't take credit for this recipe but I did want to pass it on. I found this while doing a Google search a few days ago.

We still have a lot of deer meat in the freezer from last season. I was looking for some ways to get rid of it and came across this. Basically six pounds of venison and two pounds of pork sausage. I used ground pork butt. Add a few simple spices and it was surprisingly good. The wife even liked it; which is always good since she'll probably be the one cooking the majority of it. I'm not a big gamey deer meat fan but I couldn't even tell it was deer.

Here is the recipe as listed here:
http://allrecipes.com/recipe/111822/bulk-venison-breakfast-sausage/

6 lbs ground venison
2 lbs ground fatty pork
1/4 cup Morton Tender Quick
1 tbs fresh ground black pepper
1 tbs crushed red pepper flakes
1/4 cup brown sugar
3 tbs dried sage

Mix everything together well and cook or freeze as needed.

I just checked my freeze and i only have 5 steaks and a nice shoulder roast from my buck last year :( time to go get more! That being said, this recipe looks simple and delicious at the same time! I'm gonna give it a try sometime... maybe first with some pork! Does this have that good breakfast sausage flavor alot of places "try" to replicate?

 

[stainless]

I just checked my freeze and i only have 5 steaks and a nice shoulder roast from my buck last year :( time to go get more! That being said, this recipe looks simple and delicious at the same time! I'm gonna give it a try sometime... maybe first with some pork! Does this have that good breakfast sausage flavor alot of places "try" to replicate?

I think the sage definitely makes it somewhat traditional. I was pretty impressed with it just because it came from mainly venison ground. When I make it again, I'm going to add more heat to it.

It's definitely a recipe to add to the books. You can't beat the simplicity of it for the flavor.

 

[ab canuck]

I use a majority of our deer for sausage, We usually live on our large animals for red meat moose and elk. Deer for us is mostly sausage and jerky. I find it makes great sausage from summer sausage to breakfast types. That recipe sounds good.

 

[crazzycajun]

I can't and won't take credit for this recipe but I did want to pass it on. I found this while doing a Google search a few days ago.

We still have a lot of deer meat in the freezer from last season. I was looking for some ways to get rid of it and came across this. Basically six pounds of venison and two pounds of pork sausage. I used ground pork butt. Add a few simple spices and it was surprisingly good. The wife even liked it; which is always good since she'll probably be the one cooking the majority of it. I'm not a big gamey deer meat fan but I couldn't even tell it was deer.

Here is the recipe as listed here:
http://allrecipes.com/recipe/111822/bulk-venison-breakfast-sausage/

6 lbs ground venison
2 lbs ground fatty pork
1/4 cup Morton Tender Quick
1 tbs fresh ground black pepper
1 tbs crushed red pepper flakes
1/4 cup brown sugar
3 tbs dried sage

Mix everything together well and cook or freeze as needed.

Curious why would someone use cure ( tender quick ) in fresh sausauge rather than regular salt or kosher?

 

[pc farmer]

Curious why would someone use cure ( tender quick ) in fresh sausauge rather than regular salt or kosher?

It will give it that nice red color when cooked.