What is the best venison to pork ratio for sausage? Learn that and delicious flavoring ideas in this Venison Breakfast Sausage recipe.
I gotta know, are you a bacon or sausage lover?? I am pumped to share with you my newest recipe that will change the breakfast game: Venison Breakfast Sausage. These delightful, flavorful, and juicy addition to your morning routine will have you excited to start your day! This Modern twist on a traditional favorite brings a whole new level of excitement to your breakfast table through its mouthwatering flavors and unique twist on traditional sausage.
Made from tender, lean deer meat, this delectable alternative offers a flavorful and healthier option to kickstart your day. Bursting with vibrant spices and a hint of smokiness, venison breakfast sausage is sure to make your taste buds dance. Not only will you savor every bite, but you’ll also be delighted to know that venison is packed with essential nutrients, making this breakfast choice guilt-free and nourishing.
I have been meal prepping these on the weekends and popping them on breakfast sandwiches or serving them along side eggs, oatmeal, and even pancakes for an extra boost of protein that we desperately need to start our day! You can double or even triple this recipe depending on how many pounds of venison you have on hand. My husband doesn’t eat eggs so for him I do double sausage and no egg!
So, what are you waiting for, upgrade your breakfast experience with this modern twist on a classic favorite and start each day on a scrumptiously high note!
INGREDIENTS & KITCHEN TOOLS | WILD GAME, SAUSAGE SEASONINGS, & HERBS
In need of a recipe to change up your breakfast routine? Look no further than my venison breakfast sausage! This breakfast staple is a flavorful alternative to traditional sausage. We are using both ground venison and ground pork (the pork fat will does wondering for these sausages, trust me on this one). The ingredients are SO easy, I bet you already have them all on hand.
Ground venison
Ground pork
Apple cider vinegar
Garlic powder
Onion powder
Dried thyme
Fennel seeds
Nutmeg
Allspice
Salt & Black Pepper
Avocado oil, grass fed butter or ghee
Kitchen Tools
You don’t need much to whip up these venison breakfast sausages. I would recommend a food processor to blend all of the ingredients together well, but it isn’t imperative. Sometimes I just mix well by hand. You’ll also want a nice cast iron skillet or large non-stick skillet on hard for cooking these up! I love using these bags when storing them in the fridge or freezer.
STEP BY STEP
Step 1: Add the venison, pork, vinegar, garlic powder, onion powder, thyme, fennel, nutmeg, allspice, salt, and pepper, to a food processor, or a large bowl. A food processor is best if you have one.
Step 2: Process or mix everything together well for about 20-30 seconds until the mixture is relatively smooth. Shape the sausage mixture into patties, using about 2-3 tablespoons per patty.
Step 3: To cook the sausage patties, heat a skillet over medium heat. When it’s hot, add the oil/butter. Fry the patties for about 5 minutes per side, or until the sausage is cooked through and browned all over (reaching an internal temperature of 145 degrees).
Step 4: Serve them immediately, or cool the sausages and freeze them on a parchment-lined baking sheet. Transfer the frozen patties to a zip-top freezer bag or container (I recommend these to prevent freezer burn) and they’ll keep for about 3 months.
Step 5: When you’re ready to heat them, microwave for 30-second intervals until hot or cook on the stovetop in a skillet.
HOW TO SERVE | VENISON SAUSAGE
These are absolutely delicious as it! They are great for meal prepping. All you have to do is warm them up in the morning and serve alongside your favorite breakfast items. These sausages provide the perfect source of protein to help keep you full all morning long. You can serve alongside some oatmeal, pancakes, our family favorite Sourdough Waffles with some maple syrup, or on a breakfast sandwich! You really can’t go wrong with having these on hand – the whole family is going to love these!
STORING AND REHEATING
Serve them immediately, or cool the sausages and freeze them on a parchment-lined baking sheet. Transfer the frozen patties to a zip-top freezer bag or container (I recommend these to prevent freezer burn) and they’ll keep for about 3 months.
OTHER BREAKFAST RECIPES
Breakfast is by far one of our favorite meals of the day! You can’t ever go wrong with some fluffy Sourdough Waffles or my personal favorite, Eggs Benedict Casserole. These sausages also pair perfectly with my Banana Bread Oatmeal (Madi Jo’s favorite) or use them for these Breakfast Sandwiches. And if you are a sweet breakfast lover, make sure you try out my Greek Yogurt Blueberry Muffins or Blackberry Coffee Cake With Streusel Topping (OMG YUM!).
If you are looking for more breakfast inspo, like my famous biscuits and gravy recipe, make sure you check out my cookbook, Venison Every Day for some amazing breakfast recipes using venison as the star of the show.
Venison Breakfast Sausage
What is the best venison to pork ratio for sausage? Learn that and delicious flavoring ideas in this Venison Breakfast Sausage recipe.
- Yield: 12 Sausages 1x
Ingredients
- 1 lb. ground venison
- 1 lb. ground pork
- 1 Tbsp. apple cider vinegar
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried thyme
- 1 tsp. fennel seeds
- 1/4 tsp. nutmeg
- ⅛ tsp. allspice
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. avocado oil, grass fed butter or ghee
Instructions
- Add the venison, pork, vinegar, garlic powder, onion powder, thyme, fennel, nutmeg, allspice, salt, and pepper, to a food processor, or a large bowl. A food processor is best if you have one.
- Process or mix everything together well for about 20-30 seconds until the mixture is relatively smooth. Shape the sausage mixture into patties, using about 2-3 tablespoons per patty.
- To cook the sausages, heat a skillet over medium heat. When it’s hot, add the oil/butter. Fry the patties for about 5 minutes per side, or until the sausage is cooked through and browned all over.
- Serve them immediately, or cool the sausages and freeze them on a parchment-lined baking sheet. Transfer the frozen patties to a zip-top freezer bag or container and they’ll keep for about 3 months.
- When you’re ready to heat them, microwave for 30-second intervals until hot or cook on the stovetop in a skillet.
Margaret Atkinson says
Question: have you ever added ground chicken or turkey instead of pork,? My family does not eat pork and I was wondering about a substitute. Or would I add 2 lbs of venison?