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
Scale
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.
Find it online: https://www.missallieskitchen.com/venison-breakfast-sausage/
