Best Venison Breakfast Sausage Recipes
BULK VENISON BREAKFAST SAUSAGE
My husband is a avid hunter and we make this sausage every year. We add pork to the venison because the venison has such a low fat content. For the pork we get really fatty looking roast ground at our grocery store.
Provided by AMYNJOHN36
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 45m
Yield 64
Number Of Ingredients 7
Steps:
- In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
- Divide into 1 pound portions and freeze.
Nutrition Facts : Calories 92.6 calories, Carbohydrate 1 g, Cholesterol 46.4 mg, Fat 4.1 g, Fiber 0.1 g, Protein 12.2 g, SaturatedFat 1.5 g, Sodium 472.1 mg, Sugar 0.8 g
VENISON BREAKFAST SAUSAGE
This is the best venison sausage I have tried. It doesn't last long. Make sure to use a vacuum sealer to freeze. The sausage will stay fresh tasting much longer.
Provided by Nancy in Michigan
Categories Breakfast
Time 1h
Yield 8 pounds, 32 serving(s)
Number Of Ingredients 10
Steps:
- Put venison through meat grinder. Mix all spices and ground pork with the ground venison thoroughly by hand. Package in 1 lb packages and vacuum seal.
Nutrition Facts : Calories 217.9, Fat 13.4, SaturatedFat 5, Cholesterol 88.5, Sodium 491, Carbohydrate 0.3, Fiber 0.1, Protein 22.5
AMISH VENISON BREAKFAST SAUSAGE
Now that I live in Amish country (Mio is full of Amish) I thought I would share one if the local recipes.
Provided by Stormy Stewart
Categories Meat Breakfast
Time 45m
Number Of Ingredients 7
Steps:
- 1. In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture of tender quik, pepper, sage, sugar, and red pepper flakes. mix very well. Then taste test a small bit by frying it up to taste and add as needed any seasoning to taste
- 2. Divide into 8 (1 pound) packages for freezing or make links.
- 3. According to the recipe it has 93 calories per serving 4.1g total fat 46 mg cholesterol But it never stated the actual serving size.
LAURA'S VENISON BREAKFAST SAUSAGE
Tasty sausage for breakfast, snacks, or anytime. I use mesquite chipotle powder from Cabela's®.
Provided by *Laura*
Categories Breakfast and Brunch Meat and Seafood Bacon
Time 15m
Yield 12
Number Of Ingredients 12
Steps:
- Thoroughly combine the venison, bacon, monosodium glutamate, garlic, onion, mustard, chipotle, salt, anise, fennel, red pepper flakes, and parsley in a large bowl. Grind the mixture through a small plate in a meat grinder. Refrigerate until ready to use.
Nutrition Facts : Calories 164.4 calories, Carbohydrate 1.7 g, Cholesterol 48.2 mg, Fat 10.5 g, Fiber 0.4 g, Protein 14.8 g, SaturatedFat 3.7 g, Sodium 557.6 mg, Sugar 0.4 g
VENISON BREAKFAST SAUSAGE
Homemade venison sausage for breakfast.
Provided by THOMAS ELLEFSON
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.
Nutrition Facts : Calories 74.9 calories, Carbohydrate 0.2 g, Cholesterol 35.3 mg, Fat 3.5 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 270.3 mg
OLD TIME VENISON BREAKFAST SAUSAGE
How to make Old Time Venison Breakfast Sausage
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Trim the venison of all bloody areas and tough connective tissue, cut it into 1 inch cubes, and grind it through the medium plate of your meat grinder along with the very cold pork fatback..
- Combine the spices in a small container and mix with the 1 cup of ice water.
- Pour the spice and water combination into the ground venison and fat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
- Once the sausage is fully mixed, either stuff it into casings ( I like large lamb casings best) or make it into patties or bulk packages.
- Make sure you cool this sausage as soon as it is done. It can be kept in the refrigerator for 2-3 days or in the freezer for up to 3 months.
- I have been using a vacuum sealer for the last year or so, and find I can now freeze fresh sausage for up to 9 months with little or no loss of flavor or texture.
MAMA-N-EM'S VENISON SAUSAGE BREAKFAST CASSEROLE
This is a great way to use deer sausage! It is a very hearty breakfast! We have served this on Christmas morning and not a bite is left! Picture of Turner and Dean. Turner's 1st deer 12/10/2006.
Provided by Schelley Brown Francis
Categories Meat Breakfast
Number Of Ingredients 8
Steps:
- 1. In a bowl, beat eggs until they loosen up. Add half and half and the green onions to egg mixture. Mix well and season with salt and pepper. Set aside.
- 2. Grease a 12 x 10-inch baking pan with butter or spray oil. If you double the recipe use a large foil roasting pan. (Then you don't have anything to wash up later)
- 3. Line the pan with Texas toast including the sides of the dish and completely cover the bottom of dish. You can leave whole slice on bottom. You may have to tear to make it lay flat on bottom.
- 4. Cover the bread on bottom of dish with the cooked and drained sausage and cover with cheese.
- 5. Pour the egg mixture over the entire bottom of dish covering the sausage and cheese.
- 6. Cover and refrigerate overnight.
- 7. Preheat oven to 350. Cook covered for 25-30 minutes or until the egg mixture set and browns. This may take longer if you double the recipe.
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