If you are anything like me, you spend every hunting season looking for a new recipe to try to make the best out of your wild game. I think I hit the jackpot with the MeatEater "Only Venison Breakfast Sausage Recipe You Need." With this recipe, my buddy Erik and I, processed 23 lbs of meat so we had to do some hard-core calculations to ensure we got the right amount of each seasoning. Below is my breakdown and pictures of what we did utilizing this amazing recipe.
The Spices
This recipe is pretty straightforward in providing a delicious blend of herbs and spices to really compliment the flavors of the game and adding different taste elements to the sausage. Below is the break-down of our spices used with 23 lbs of ground venison and pork.
- 15 Tbs of Kosher Salt
- 20 Tbs of Sage
- 25 Tbs of Thyme
- 18 Tbs of Minced Garlic
- 3 Heaping Tbs of Black Pepper
- 2 Tbs of Red Pepper Flakes
- 3 Heaping Tbs of Brown Sugar
- 1 Tsp of Ground Cloves
Combine all of these herbs and spices in a bowl and mix well together and set aside while preparing the meat.
The Meats
For the meat we used pork and venison for our sausage. Below are the amounts of each type of meat that we used for the recipe.
- 8 Pounds of Ground Pork
- 3 Pounds of Fatty Bacon
- 12 Pounds of Venison
Once you have established the types of meats you are going to use, you can go ahead and mix them all together. We used a Cabela's Commercial Grade Grinder and Mixer for our process. After the meat is thoroughly mixed together, go ahead and add the spices and two cups of water to the meat and allow it to all mix and bind together. You can use a wooden spoon or utensil to ensure all the meat is getting mixed and not caught up on the sides of the mixing bowl.
The Preperation
With the sausage we decided to prepare it two ways. One was stuffing the sausages into links using sheep intestine casings. We used a Cabela's sausage stuffer for this part of the process. We found that it did well with stuffing, so we made a little north of 200 links and packed then vacuum sealed in packs of 8. We found that it was easiest to get the links into the vacuum seal bags by placing them on parchment paper and wrapping them up in the shape of a sled. With this method they slid right into the bag, then we sealed them. I would recommend placing the links in the freezer for 30 minutes or so prior to packaging just to ensure that they maintain their shape. The other way we prepared the sausage was in 1 lbs vacuum sealed bags just to pull out and use in some hearty biscuits and gravy, or other delicious breakfast fixings such as classic sausage patties. After making up some, we couldn't help ourselves, so we busted out the trusty cast iron skillet and made sausage links and eggs. I recommend this recipe to anyone looking for that year after year breakfast sausage recipe. The neat thing about it is that it is versatile to use with any type of game you have in the freezer such as elk, turkey, bear, etc. I hope that you enjoy it as much as we did!
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