Hey friends! Emily here from Cookstower, your cozy corner of the internet for all things delicious. Let’s chat about something near and dear to many of our hearts (and freezers!): venison. If you’re anything like me, or if you have a hunter in the family, you know that glorious feeling of a stocked freezer… followed quickly by the question, “Okay, what amazing things can I make with all this?” Well, gather ’round, because today I’m sharing my absolute favorite venison breakfast sausage recipe.
Seriously, there’s something incredibly satisfying about whipping up your own breakfast sausage. Forget the store-bought stuff with ingredients you can’t pronounce! This homemade version is packed with flavor, surprisingly simple, and perfect for making those busy weekday mornings feel a little more special, or for wowing guests at your next brunch. It transforms that beautiful lean venison into something truly spectacular. Let’s cook up some joy together!
Why You’ll Absolutely Adore This Venison Breakfast Sausage Recipe
Okay, beyond the sheer bragging rights of saying “Oh this? I made it myself,” there are real reasons this recipe will become a staple in your kitchen:
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Incredible Flavor: We’re talking perfectly balanced savory, herby goodness with just a hint of optional warmth. It’s that classic breakfast sausage taste you love, but elevated because you controlled the freshness and the blend.
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You’re the Boss of Ingredients: Know exactly what’s going into your food. No weird fillers, excessive salt, or preservatives. Just wholesome venison, flavorful pork fat (the secret!), and aromatic spices. This is a ground venison recipe you can feel good about serving.
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Freezer Powerhouse: This recipe makes a generous batch! Portion it out into patties, bulk bags, or even links, and stash it in the freezer. Future You will be so grateful on those mornings when time is tight. Hello, easy protein!
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Surprisingly Simple: Does the idea of making sausage sound intimidating? I promise, it’s easier than you think! If you have a meat grinder (even a stand mixer attachment), you’re basically halfway there. We’ll walk through how to make venison sausage step-by-step.
A Little Story From My Kitchen
I’ll be honest, the first time I tackled homemade deer sausage, I was a bit nervous. My husband brought home a beautiful deer, and I felt this huge responsibility to do it justice.
The grinder seemed complicated, I worried about the texture… you know the drill. It felt a little intimidating!
But then I remembered my own philosophy – the best dishes are made with love (and maybe a little bravery!). So, I took a deep breath, followed the steps, and chilled everything like my life depended on it (more on that later!).
Finally, it was time to fry up that first test patty. Oh. My. Goodness. The aroma alone was incredible!
My kids, usually my toughest critics, absolutely devoured it. Success!
Now, making a batch of this sausage is a fall tradition in our house. It fills the kitchen with warmth and promises many delicious breakfasts to come. It’s truly one of those recipes that feels like love on a plate.
Gather Your Gear (Don’t Worry, It’s Not Scary!)
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Meat Grinder: You’ll need one with both coarse (like 3/8″) and fine (like 3/16″) grinding plates. Many stand mixers have great grinder attachments! (If you’re new to grinders, check out this helpful guide on using meat grinder attachments – external link).
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Large Bowls: You’ll need a couple for mixing and catching the ground meat. Metal bowls are great because they get super cold.
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Optional Fun: If you’re feeling adventurous and want links, you’ll need a Sausage Stuffer and breakfast-sized casings (around 21-24mm). Collagen or natural sheep casings work well.
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No weird fillers, just pure, delicious flavor.
The Star Ingredients (aka, The Magic Potion)
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2 lbs Venison: Trimmed well of any silver skin (that tough connective tissue) and cut into rough cubes (about 1-inch).
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1 lb Fatty Pork Shoulder (Pork Butt) or Pork Belly: Also cubed. Friends, please don’t skip this or skimp too much! Venison is super lean, and this fat is absolutely crucial for juicy, flavorful sausage. Trust me on this.
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1 ½ tablespoons Kosher Salt: The backbone of flavor.
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1 ½ tablespoons Rubbed Sage: The quintessential breakfast sausage herb!
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1 tablespoon Coarsely Ground Black Pepper: For that gentle warmth.
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1 teaspoon Dried Thyme: Adds earthy notes.
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1 teaspoon Dried Marjoram: A lovely, slightly sweet floral herb.
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½ teaspoon Red Pepper Flakes (Optional): Add these if you like a little kick! You can adjust the amount to your heat preference.
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¼ teaspoon Ground Nutmeg: A secret weapon! Adds warmth and complexity.
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1 tablespoon Brown Sugar (Optional): For just a hint of sweetness to balance the savory notes. Think maple breakfast sausage vibes.
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¼ cup Ice Water: This helps keep the mixture cold during mixing and distributes the seasonings evenly.
Venison Breakfast Sausage Recipe: Simple Step-by-Step Guide
Alright, apron on? Let’s do this! Remember, the key to great texture is keeping everything COLD.
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Chill Out: Seriously, pop those cubed meats, your grinder parts (the metal bits – head, auger, blade, plates), and at least one large mixing bowl into the freezer for 30-60 minutes. They should be frosty cold, but not frozen solid. This prevents the fat from smearing, which can make the sausage texture less pleasant. Think chilly, not icy!
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Spice It Up: While everything is chilling, grab a small bowl and mix together your salt, sage, black pepper, thyme, marjoram, red pepper flakes (if using), nutmeg, and brown sugar (if using). Give it a good whisk. This is your powerhouse breakfast sausage seasoning. Doesn’t it smell amazing already?
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First Grind: Assemble your super-cold grinder with the COARSE plate (the one with the bigger holes, like 3/8″). Place your chilled mixing bowl underneath to catch the meat. Working relatively quickly, feed the venison and pork cubes through the grinder together. Alternating between venison and pork helps distribute the fat.
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Season & Hydrate: Sprinkle that glorious seasoning mixture evenly over your coarsely ground meat. Drizzle the ice water over the top.
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Gentle Mix: Okay, time to get your hands cold (or use the paddle attachment on your stand mixer on low speed!). Mix the seasonings and water into the meat just until everything is combined and the mixture starts to look a little sticky. This should only take about 60-90 seconds by hand. Overmixing = tough sausage, and nobody wants that! Be gentle but thorough.
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Quick Chill (Again!): If the meat mixture feels like it’s warmed up significantly during mixing (your hands will know!), pop the bowl back into the freezer for another 15-20 minutes. Cold is our friend!
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Second Grind (Finer Texture): Swap the coarse plate on your grinder for the FINER plate (smaller holes, like 3/16″). Place a clean, chilled bowl underneath. Run the seasoned meat mixture through the grinder one more time. This second grind gives you that classic, smoother wild game sausage texture perfect for breakfast.
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The All-Important Taste Test: Before you commit to the whole batch, pinch off a small amount (about 1-2 tablespoons) and form a tiny patty. Fry it up in a little skillet over medium heat until cooked through. Let it cool slightly, then taste it. Need more salt? A bit more sage? Another pinch of pepper? Now’s the time to gently mix in any adjustments to the main batch. Don’t skip this – it’s your quality control! Ensure it’s cooked to a safe internal temperature (USDA recommends 160°F/71°C for ground meats – external link).
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Shape Your Sausages: You’ve got options!
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Patties: My usual go-to for ease! Form the mixture into patties (about ¼ to ⅓ cup each, ½ inch thick). Place them on baking sheets lined with wax paper. You can cook them fresh or freeze them right on the sheets before transferring to freezer bags. Perfect for quick breakfasts alongside some Fluffy Pancakes. (internal link)
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Bulk: Divide the sausage into 1-pound portions. Form into logs or just pack into freezer bags (press flat to save space!). This is great for crumbling into Breakfast Casseroles or sauces. (internal link)
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Links (Feeling Fancy?): If using casings, follow your sausage stuffer’s instructions. Stuff the mixture into your prepared breakfast casings. You can twist them into links or leave them as one long coil. Use a sterile pin to prick out any sneaky air pockets.
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Cook Now or Save for Later:
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To Cook: Pan-fry patties or links over medium heat. Don’t crowd the pan! Turn them occasionally until they’re beautifully browned and cooked through to that safe 160°F (71°C) internal temperature. Drain on paper towels if needed.
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To Store: Keep fresh sausage in the fridge for up to 3 days. For longer storage, freeze! Patties, bulk, or links will keep beautifully in the freezer for 3-4 months. Just thaw them overnight in the refrigerator before cooking.
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Emily’s Top Tips for Sausage Success
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Cold, Cold, Cold: Have I mentioned keeping things cold? 😉 It really is the number one trick for the best texture. If at any point things feel warm or greasy, pause and chill!
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The Test Patty is Your BFF: Seriously, don’t skip tasting before you form the whole batch. Seasoning is personal, and this ensures your perfect flavor.
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Fat is Flavor (and Moisture!): Resist the urge to drastically reduce the pork fat. Venison needs it! If you absolutely must reduce it, know that your sausage might be a bit drier and crumblier. Pork shoulder/butt is usually readily available and works perfectly.
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Don’t Overmix: Mix just until combined. Think gentle encouragement, not a wrestling match. Overworking makes it tough.
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Storage Smarts: Freeze patties flat on a baking sheet before putting them in a bag – this prevents them from sticking together in one giant sausage blob!
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That sizzle? Pure breakfast music.
Got Questions? Let’s Tackle Them!
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Can I use something other than pork fat? Beef fat (like brisket trimmings) can work, but pork fat generally has a more neutral flavor profile that complements the venison and classic breakfast spices best. Avoid adding more lean meat – you need the fat!
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Do I really need a grinder for this ground venison recipe? For the best sausage texture, yes. A food processor tends to create more of a paste. Grinder attachments for stand mixers are often quite affordable and work well!
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Are casings hard to use for homemade deer sausage? They take a little practice, but it’s fun! Start with collagen casings, as they’re often easier for beginners than natural casings. Watch a few videos online first!
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How spicy is this sausage? With ½ teaspoon of red pepper flakes, it has a gentle warmth, not fiery heat. Feel free to omit it entirely for zero spice, or add a bit more if you like things zesty!
There you have it, my friends – your very own stash of incredible venison breakfast sausage recipe success! Imagine waking up to the smell of this sizzling in the pan, ready to be piled next to scrambled eggs or tucked into a breakfast burrito. It’s pure comfort, made with love, right in your own kitchen. I truly hope you give this recipe a try and find as much joy in making (and eating!) it as my family does. Let me know how it turns out!
Happy Cooking!
Emily