This Venison Breakfast Sausage recipe is a delicious, savory addition to your morning. Ground venison is gently mixed with spices and a secret ingredient to make it juicy!
How to make venison breakfast sausage
First, I start with one pound of ground venison. I grind my venison ‘straight’, or without added fat. So my ground venison is pretty lean, which can make it dry.
Sausage is typically juicy, and since venison is so lean, I add a secret ingredient to make it juicy… My secret ingredient is bacon fat! You can use butter, coconut oil, or even olive oil if you prefer. I just like the flavor of bacon fat the best.
I take melted bacon fat, add the spices and stir well. Then I break the ground venison apart gently, and place half of it into a bowl.
Next, pour half of the spice mixture over the meat. Add the rest of the venison on top, and pour the remaining spices over the meat.
Using your fingers, gently mix the spices into the meat, being careful not to mix too much. Over-mixing will make the sausage tough.
After mixing, form into 8 breakfast patties and fry immediately, or cover with plastic and chill in refrigerator overnight.
Fry the venison sausage
Over medium heat, melt a bit of butter or bacon fat in a 12″ frying pan. Add breakfast sausage patties to skillet and fry for 2-3 minutes per side, or until internal temperature measures 160 Fahrenheit.
How to use venison sausage
You can use this bulk venison sausage to make sausage gravy for biscuits, or you can fry it into patties. You can also fry and crumble to use on pizza, in sausage tortellini soup, or many other recipes. Anywhere you use bulk pork sausage – you can substitute homemade venison sausage. Here is an article with “Cooking venison tips”.
Can I freeze venison sausage?
Yes! Absolutely. Just wrap in freezer paper or place into a plastic freezer bag and place in freezer. You can also form into patties before freezing, if desired.
Venison Breakfast Sausage
- 1 lb ground venison
- 2 Tableaspoons bacon fat melted
- ¾ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ⅛ teaspoon cayenne
- ½ teaspoon black pepper
- Stir the seasonings into the bacon fat.
- Break apart the venison in a bowl, and pour the seasoning mixture over the meat. Using your fingers, gently mix together.
- Form into patties and fry for 2-3 minutes per side over medium heat.