how to make breakfast sausage from venison


How To Make Breakfast Sausage From Venison

Breakfast sausage is a staple in many households, but have you ever considered making your own from venison? Venison sausage is a delicious and lean alternative to traditional pork sausage that is easy to make at home. Follow these simple steps to create your own flavorful breakfast sausages.

Ingredients:

  • 1 pound of ground venison
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of dried sage
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of dried rosemary
  • 1/4 teaspoon of red pepper flakes (optional)
  • 1/4 cup of ice water

Instructions:

  1. In a large bowl, mix together the ground venison, salt, pepper, garlic powder, onion powder, sage, thyme, rosemary, and red pepper flakes until well combined.
  2. Add the ice water to the mixture and mix until the water is fully incorporated.
  3. Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for at least 1 hour to allow the flavors to meld.
  4. Once the mixture has rested, form it into patties or links of your desired size.
  5. Cook the sausage patties or links in a skillet over medium heat until they are browned and cooked through, about 5-7 minutes per side.
  6. Remove the sausages from the skillet and serve hot with your favorite breakfast sides.

Tips:

  • For spicier sausages, increase the amount of red pepper flakes to suit your taste.
  • You can also add other herbs and spices, such as fennel seeds or paprika, to customize the flavor of your sausage.
  • Store any leftover sausage in the refrigerator for up to 3 days, or freeze for longer storage.

With these simple steps, you can enjoy delicious and flavorful breakfast sausages made from venison. Experiment with different seasonings and spice levels to create a sausage that suits your taste buds. Serve them alongside eggs, toast, and your favorite breakfast sides for a hearty and satisfying meal.

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