• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Venison breakfast sausage

73saint

Master of the Pit
OTBS Member
SMF Premier Member
1,410
1,266
Joined Mar 8, 2017
I made a 25 lb batch of Walton’s hot pork sausage. Did 50/50 venison/pork belly. Jazzed it up a bit with some cayenne, red pepper, fresh sage and thyme & dry sage and thyme as well. Probably my best batch yet.
8BF81276-2CAD-440A-BE9B-B72B15BEA262.jpeg
Been using the LEM 25lb stuffer and my #32 Cabelas grinder. Really nice equipment to work with.
E09CDD77-98CE-4808-9EB1-772CA1B42F75.jpeg BB900711-D128-4410-A962-7C9863916F0A.jpeg 81873C11-31A5-440F-A361-16F26194E606.jpeg
I really like using pork belly with venison. Great flavor and it still ends up being a nice and lean product.
06926E7B-AB29-4DA1-A59B-27694B7D4620.jpeg 7D5061CD-6D60-4957-A553-82A7820BA3B5.jpeg
Ended up with 17 packs of sausage over a lb per pack.
AB59E6E2-68AF-42A1-BB7D-5A185C59FC41.jpeg CF344CA2-5044-484B-9E0D-1E3CD7E07EBA.jpeg
C3AB0B22-07E1-47BC-8C3D-C2CB077B5D93.jpeg 98A732AD-5C3B-45E2-85C7-48697493A360.jpeg
1F5AAC7A-AE90-4C02-9B0A-C5F6295B9426.jpeg
Made some home made buttermilk biscuits, fried eggs and sausage for breakfast. Talk about good!
 

Attachments

thirdeye

Meat Mopper
274
250
Joined Dec 1, 2019
For wild game sausage I use 60/40 mix with pork if making sausage with a slight game flavor, and 50/50 if someone wants a good all around flavor. And you should try smoking some of you sausage fatty style. It reheats very well when used for breakfast (pan or microwave), and is also good as a snack or meat for a slider.


What is your take on the saltiness of Walton's Hot Pork sausage mix? Some mixes can be too salty for my taste. I bought some Walton's chorizo sausage seasoning and I'm testing 5# batches with slight tweaks. Having rarely used pre packaged seasonings the chorizo is good, although it's sort of an Americanized chorizo, similar to the Johnsonville brand chorizo.
 

73saint

Master of the Pit
OTBS Member
SMF Premier Member
1,410
1,266
Joined Mar 8, 2017
For wild game sausage I use 60/40 mix with pork if making sausage with a slight game flavor, and 50/50 if someone wants a good all around flavor. And you should try smoking some of you sausage fatty style. It reheats very well when used for breakfast (pan or microwave), and is also good as a snack or meat for a slider.

What is your take on the saltiness of Walton's Hot Pork sausage mix? Some mixes can be too salty for my taste. I bought some Walton's chorizo sausage seasoning and I'm testing 5# batches with slight tweaks. Having rarely used pre packaged seasonings the chorizo is good, although it's sort of an Americanized chorizo, similar to the Johnsonville brand chorizo.
That looks great thirdeye! Thanks for the idea, I will certainly try smoking it. I didn’t find it too salty, but I think I mentioned adding other ingredients. None were salt based, so maybe that helped with the salt levels. I could have used more heat, but my significant other is very happy with the red pepper level. Just right.
 

motocrash

Master of the Pit
OTBS Member
3,474
1,077
Joined Aug 25, 2017
Lookin' good man.It is lean, surprisingly lean.
I made a 25 lb batch of Walton’s hot pork sausage.
Jazzed it up a bit with some cayenne, red pepper, fresh sage and thyme & dry sage and thyme as well.
I could have used more heat, but my significant other is very happy with the red pepper level. Just right.
Man, you got dat NOLA tongue!
You didn't say how much added pepper but. . .
1580077498421.png
 

thirdeye

Meat Mopper
274
250
Joined Dec 1, 2019
That looks great thirdeye! Thanks for the idea, I will certainly try smoking it. I didn’t find it too salty, but I think I mentioned adding other ingredients. None were salt based, so maybe that helped with the salt levels. I could have used more heat, but my significant other is very happy with the red pepper level. Just right.
Pretty low smoker temp, maybe 225°, sometimes I'll put a fatty on after my main food comes off. They take 2.5 to 3 hours to smoke to 165°, then wrap and rest. The rub is up to you. Sliders are very popular and I serve them with a sauce and some spicy mustard.

 

HalfSmoked

Smoking Guru
OTBS Member
SMF Premier Member
Group Lead
7,172
1,711
Joined Jun 11, 2015
Nice meal Saint I would of had that egg right on top of that sausage. Love a juicy egg on top of my meat.

Warren
 

73saint

Master of the Pit
OTBS Member
SMF Premier Member
1,410
1,266
Joined Mar 8, 2017
Nice meal Saint I would of had that egg right on top of that sausage. Love a juicy egg on top of my meat.

Warren
Thanks Warren, I did just that right after the pic!
 

chopsaw

Smoking Guru
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
5,858
2,578
Joined Dec 14, 2013
Nice work saint , looks great . I use TSM hot pork sausage , Can't imagine adding to it .
I like to stuff some in hog casings and throw them on the grill , but most goes bulk like you did .
Again , really nice work and a great meal .
 

jcam222

Master of the Pit
OTBS Member
SMF Premier Member
2,457
1,500
Joined Jun 13, 2017
ThT sausage looks great as does the plated meal! I love a TON of sage in my breakfast sausage. I’ll bet I’d love what you made.
 

tropics

Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
13,603
5,315
Joined Jun 25, 2014
Looks great I haven't had venison in years.
Richie
 

HalfSmoked

Smoking Guru
OTBS Member
SMF Premier Member
Group Lead
7,172
1,711
Joined Jun 11, 2015
73saint Thanks for the like it is appreciated.

Warren
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,150
6,009
Joined Jun 22, 2009
Fantastic looking sausage!
I guess you won't need to make any breakfast sausage for a while!
Perfect breakfast too!
Al
 

73saint

Master of the Pit
OTBS Member
SMF Premier Member
1,410
1,266
Joined Mar 8, 2017
Nice work saint , looks great . I use TSM hot pork sausage , Can't imagine adding to it .
I like to stuff some in hog casings and throw them on the grill , but most goes bulk like you did .
Again , really nice work and a great meal .
ThT sausage looks great as does the plated meal! I love a TON of sage in my breakfast sausage. I’ll bet I’d love what you made.
Looks great I haven't had venison in years.
Richie
Fantastic looking sausage!
I guess you won't need to make any breakfast sausage for a while!
Perfect breakfast too!
Al
Thanks everyone!
 

Latest posts

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.