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–+ servings

Homemade Venison Breakfast Sausage

Author: Larry White
This homemade venison breakfast sausage is one of the easiest and tastiest deer sausages I’ve ever eaten, and for good reason. It's blended with the proper fat ratio and packed with those classic flavors that we all love.
5 from 27 votes
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Course Breakfast
Cuisine American
Prep Time30 minutes
Servings: 5 Pounds

Ingredients 

  • 3.5 pounds boneless venison, (large dice)
  • 1.5 pounds pork fatback, large dice
  • 3 tablespoons coarse kosher salt, (around 40 grams)
  • 1/4 cup minced fresh or jarred ginger, or 1 tablespoon dried ginger
  • 2.5 teaspoons dried thyme
  • 2.5 teaspoons ground coriander
  • 2 teaspoons ground black pepper
  • 1 tablespoon garlic cloves, finely chopped
  • 1/4 cup fresh sage, finely chopped or 1 tablespoon plus 2 teaspoons dried sage
  • 1/2 cup real maple syrup, chilled in the refrigerator
  • 1/2 cup ice-cold water

Instructions

  • Combine all of the ingredients except for the maple syrup and water into a large bowl. Toss thoroughly to combine.
  • Grind the venison mixture through the small die plate into your chilled mixing bowl or a bowl that is sitting over ice.
  • Using your stand mixer's paddle attachment (or a sturdy spoon), start mixing the sausage at a low speed. Slowly pour in the chilled maple syrup. Now slowly pour in the ice-cold water and mix on low speed until the liquids are fully combined and the meat has a tacky/sticky appearance.
  • Check for Seasoning: Fry a small piece of the sausage and taste. Now is the time to add seasoning if needed. This could be more salt, herbs, or maple syrup. Add chili flakes for heat. Repeat until you are satisfied with the finished product.
  • Refrigerate until needed or freeze for future use.

NOTES

  • Grinding tips: Keep venison, fat, and grinder parts ice cold. A second grind ensures better texture and fat distribution.
  • Fat ratio: Aim for at least 20% pork fat for juicy breakfast sausage.  And a 30% fat content, which is what I recommend. Fatty pork shoulder can substitute if back fat isn’t available.
  • Storage: Store raw sausage tightly wrapped in the fridge for up to 5 days. Freeze in 1-lb portions (plastic wrap + freezer paper or vacuum seal) for up to 3 months.
  • Substitutions: Real maple syrup gives the best flavor. Sorghum or honey are good alternatives. Swap fresh herbs for dried if needed.
  • Serving ideas: Shape into patties for quick skillet breakfasts, or stuff into hog casings for links.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!