Venison Breakfast Sausage Recipe: A Healthy, Flavorful Alternative

Introduction

If you’ve ever found yourself craving a delicious, hearty breakfast sausage, but you’re looking for a healthier, leaner alternative, then venison breakfast sausage might be exactly what you need. Venison, or deer meat, has been a staple for many cultures around the world. It’s lean, nutrient-rich, and full of flavor, making it the perfect protein for sausage-making. This homemade venison breakfast sausage recipe will not only offer you a healthier option than traditional pork sausages, but it will also give you control over the spices and seasonings, allowing you to tailor the flavor to your liking.

Making your own breakfast sausage allows you to skip the artificial preservatives and added sugars often found in store-bought sausages. Plus, venison is naturally low in fat, making it a great choice for anyone looking to reduce their caloric intake without compromising on taste. In this article, we’ll take you through the entire process of making venison breakfast sausage from scratch, from selecting the right ingredients to cooking up your own juicy, flavorful patties or links.

Why Choose Venison for Breakfast Sausage?

Lean Protein Source

Venison is known for being a lean meat, making it a healthier alternative to traditional breakfast sausage made from pork or beef. It has significantly less fat and fewer calories while still providing a high amount of protein, which is great for muscle-building and keeping you full throughout the morning. Because it’s so lean, venison also absorbs the spices and herbs in your sausage recipe more effectively, creating a flavorful, juicy breakfast sausage without excess grease.

Sustainability and Ethical Sourcing

Choosing venison also aligns with sustainable and ethical meat consumption practices. Venison typically comes from wild deer, meaning it’s often hunted in the wild rather than farmed, reducing its environmental impact. If you’re looking to support ethical and sustainable food sources, venison is an excellent choice, especially if you know the source of the meat and can confirm it was responsibly harvested.

Essential Ingredients for Venison Breakfast Sausage

To make venison breakfast sausage, you only need a few key ingredients. While the meat itself is obviously the star of the show, the right blend of spices and herbs will transform your venison into a tasty and well-seasoned sausage. Here’s a list of the essential ingredients for a traditional venison breakfast sausage:

• Ground Venison – You’ll need about 2 pounds of ground venison. If you’re unable to find pre-ground venison, you can grind it yourself using a meat grinder or a food processor. If the venison is too lean for your liking, you can add some pork fat (about 10-20% fat content) to keep the sausage juicy.
• Pork Fat (Optional) – As mentioned above, venison can be very lean. If you want your sausage to have more fat and juiciness, you can mix in pork fat or bacon fat. About ¼ to ½ pound of pork fat for every pound of venison is a common ratio.
• Spices – The key to great breakfast sausage is the seasoning blend. Common spices include:
  • Sage: The most iconic spice for breakfast sausage.
  • Thyme: Adds a mild, earthy flavor.
  • Black Pepper: For a mild heat.
  • Red Pepper Flakes: Adds a bit of heat if you like spicy sausage.
  • Garlic Powder: For extra depth of flavor.
  • Salt: Essential for seasoning the meat.
• Herbs – Fresh herbs like parsley or rosemary can be added for extra flavor, though they’re optional.
• Cinnamon & Nutmeg (Optional) – For a slight sweetness, especially if you want to try a variation of maple-flavored sausage.
• Maple Syrup (Optional) – A touch of maple syrup can add a subtle sweetness to the sausage, complementing the savory flavor.

How to Make Venison Breakfast Sausage

Making your own venison breakfast sausage is easy and rewarding. Here’s a step-by-step guide to help you prepare this delicious dish.

Grinding the Venison

If you’re using fresh venison, the first step is to grind the meat. A good meat grinder will help you achieve a perfect texture for sausage. If you don’t own a grinder, you can also use a food processor.

1. Cut the venison into small chunks: Before grinding, chop the venison into smaller chunks to ensure it fits easily into the grinder.
2. Chill the meat and grinder parts: To ensure a clean, smooth grind, it’s helpful to chill the venison chunks and the grinder attachment in the freezer for 30 minutes before starting. This prevents the fat from melting and helps maintain the texture.
3. Grind the meat: Grind the venison once or twice, depending on the texture you prefer. If you want a coarser sausage, grind it once. If you prefer a smoother texture, grind it twice.
4. Optional: If you’re adding pork fat, grind it along with the venison to combine the fats evenly.

Mixing the Ingredients

Now that your venison is ground, it’s time to season the meat.

1. Add the spices: In a large mixing bowl, combine all of the spices (sage, thyme, black pepper, red pepper flakes, salt, etc.). Be sure to mix the spices thoroughly to evenly distribute them throughout the meat.
2. Add any optional ingredients: If you’re using maple syrup, cinnamon, or nutmeg, add them now. You can also add any finely chopped fresh herbs like parsley or rosemary at this stage.
3. Mix the meat and spices together: Use your hands or a spoon to mix the ground venison with the seasonings. Be gentle during this step—over-mixing can result in a tough sausage. Just mix until everything is well combined.

Shaping the Sausages

Once the meat is seasoned, it’s time to shape your sausages. You can make them into patties or sausage links, depending on your preference.

1. For patties: Roll the sausage mixture into small balls, then flatten them into round patties about ¼ to ½ inch thick.
2. For links: If you prefer sausage links, you can stuff the mixture into casings using a sausage stuffer. Be sure not to overstuff the casings to ensure the sausages cook evenly.

Cooking Methods

Now comes the fun part—cooking your venison breakfast sausage! There are several ways you can cook your sausages, but the most common methods are pan-frying, grilling, or baking.

Pan-Frying

1. Heat a skillet: Preheat a cast-iron skillet or non-stick pan over medium heat. Add a small amount of oil or butter to the pan to prevent sticking, especially if you didn’t add any pork fat to your sausage.
2. Cook the sausages: Place the patties or links in the skillet, being careful not to overcrowd the pan. Cook the sausages for 4-6 minutes per side, flipping once, until they are golden brown and cooked through. Use a meat thermometer to check for doneness (the internal temperature should be 160°F for venison).

Grilling

1. Preheat the grill: Get your grill nice and hot, then brush the grates with oil to prevent sticking.
2. Grill the sausages: Place the sausages on the grill, cooking for about 6-8 minutes per side, or until fully cooked. Grill marks will give your sausages that smoky flavor.

Baking

1. Preheat your oven: Set the oven to 375°F (190°C).
2. Bake the sausages: Arrange the sausages on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, flipping halfway through, until they’re cooked through.

Tips for Perfect Venison Breakfast Sausage

Making venison breakfast sausage is simple, but there are a few tips that can help you elevate your sausage-making game. Whether you’re a seasoned chef or a beginner, these tips will ensure that your sausages turn out flavorful, juicy, and cooked to perfection.

Adjusting Spices to Taste

The beauty of making your own sausage is that you can adjust the seasonings to your liking. If you enjoy a spicier sausage, feel free to add more red pepper flakes or even cayenne pepper for a kick. On the other hand, if you prefer a milder flavor, you can reduce the amount of black pepper or leave out the red pepper flakes altogether.

Sage is the most traditional spice for breakfast sausage, but it can be strong. If you’re not a fan of it, try substituting with other herbs like rosemary or marjoram. Also, consider adding a little bit of sweetener like maple syrup or brown sugar to balance the savory flavors with a touch of sweetness.

Handling and Storing Leftovers

Leftover venison breakfast sausage is a great problem to have! If you find yourself with extras, it’s important to store them properly to maintain their flavor and texture.

1. Storing in the fridge: After cooking, let the sausages cool down to room temperature before placing them in an airtight container. Stored this way, they should last up to 3 days in the refrigerator.
2. Freezing for later: If you want to save your venison sausage for later, freezing is a great option. Arrange the cooked sausages on a baking sheet in a single layer, then freeze them until solid. After that, transfer them to a freezer-safe bag or container. Frozen sausage can last up to 3 months. To reheat, you can either pan-fry, microwave, or bake the sausages.
3. Raw sausage: If you have leftover uncooked sausage patties or links, freeze them before cooking. Lay the uncooked sausages in a single layer on a baking sheet and freeze until solid, then store them in a freezer bag. This way, you can pull out just what you need for future breakfasts!

Creating Sausage Variations

While the classic venison breakfast sausage is delicious on its own, it can be fun to experiment with variations. Here are some creative ways to change up the flavor of your sausages:

Low-Fat Venison Sausage

If you’re trying to keep your breakfast even leaner, you can make a low-fat version of venison sausage by cutting back on the added fat. Use 100% lean venison and skip adding pork fat or bacon fat. If you find the texture too dry, add finely chopped onions or grated zucchini to provide some moisture while maintaining the lean profile.

Adding Vegetables

A great way to sneak in extra nutrients is by adding vegetables to your venison sausage. Finely chopped onions, bell peppers, spinach, or even kale can be mixed into the sausage. These vegetables will not only boost the nutrition but also bring a subtle sweetness or earthy flavor that pairs perfectly with the venison.

• Onions: Adds moisture and sweetness, helping to balance the lean venison.
• Spinach or Kale: Rich in vitamins and minerals, these greens are great for health-conscious eaters.
• Peppers: Sweet or spicy, depending on your preference.

Maple-Infused Sausage

For a slightly sweet variation, add a tablespoon or two of real maple syrup to your sausage mixture. The sweetness of the maple syrup balances out the savory spices and gives the sausage a unique flavor. This version pairs wonderfully with breakfast favorites like pancakes or waffles.

Apple-Infused Venison Sausage

Another delicious addition is apples. Grate or finely chop apples (like Granny Smith or Gala) and incorporate them into your sausage mix. Apples add natural sweetness and moisture, resulting in a juicy, flavorful sausage with a subtle fruity taste. This is perfect for those who like a sweeter sausage without the use of artificial sugars.

Venison Breakfast Sausage Serving Ideas

Once you’ve made your venison breakfast sausage, it’s time to serve it up! There are countless ways to enjoy your homemade sausage, whether as part of a larger breakfast spread or in a sandwich. Here are some ideas to inspire you:

On the Side

Venison breakfast sausage is delicious when served alongside traditional breakfast items. Whether you enjoy your sausage with eggs, toast, hash browns, or pancakes, it’s sure to be a crowd-pleaser. Here are some common breakfast sides that pair well with venison sausage:

• Scrambled Eggs or Fried Eggs: A classic pairing with any sausage, eggs are a great complement to the hearty flavor of venison.
• Toast or Biscuits: Use the sausage to make a breakfast sandwich or serve it next to a warm, buttery biscuit or piece of toast.
• Hash Browns or Roasted Potatoes: A savory, crispy side like hash browns works wonders with venison sausage.

In a Sandwich

For a fun twist, you can turn your venison sausage into a hearty breakfast sandwich. Use your favorite type of bread, whether it’s a soft roll, a bagel, or an English muffin. Add a fried egg, cheese, and maybe some avocado or spinach for extra flavor. Here’s a simple sandwich idea:

• Venison Sausage Breakfast Sandwich: Layer a cooked venison sausage patty on a toasted English muffin, top with a fried egg, and a slice of cheddar cheese for a delicious breakfast on the go.

As Part of a Brunch Spread

If you’re hosting a brunch or family gathering, venison breakfast sausage can be part of a larger spread. Serve it alongside pancakes, waffles, fresh fruit, and a variety of other breakfast or brunch dishes. The savory richness of venison sausage balances out the sweetness of pancakes or French toast, making it an ideal addition to any brunch table.

FAQ About Venison Breakfast Sausage

Can I use ground beef or pork instead of venison?

Yes, if you don’t have access to venison, you can easily substitute ground beef or pork. However, venison is leaner, so you may need to adjust the fat content to achieve the same texture. If using beef or pork, opt for lean cuts to keep the sausage as healthy as possible.

Can I make venison sausage without a meat grinder?

Yes, if you don’t have a meat grinder, you can use a food processor to grind the venison. Just pulse the meat in small batches to ensure it’s evenly ground. Alternatively, some butcher shops will grind venison for you if you ask.

How do I store raw venison sausage?

Raw venison sausage should be kept in the refrigerator and used within 1-2 days or frozen for up to 3 months. Be sure to wrap the sausage tightly in plastic wrap or store it in an airtight container to prevent freezer burn.

Can I make venison breakfast sausage spicy?

Absolutely! If you like heat, you can increase the amount of red pepper flakes or even add hot chili powder or cayenne pepper to your sausage mix for a spicy kick.

How do I know when venison sausage is fully cooked?

The internal temperature of venison sausage should reach 160°F (71°C). You can use a meat thermometer to ensure your sausages are safe to eat. They should be golden brown and crispy on the outside.

Can I make venison breakfast sausage links instead of patties?

Yes! You can stuff the sausage mixture into casings using a sausage stuffer for links. If you prefer smaller breakfast-sized sausages, make them smaller than regular dinner-sized links.

What Gives Breakfast Sausage That Distinct Taste?

The distinct taste of breakfast sausage comes primarily from a blend of spices, the most common being sage, thyme, and black pepper. These herbs and spices create the signature savory, slightly earthy flavor. Additionally, ingredients like salt, garlic, and sometimes red pepper flakes or sugar, add depth and balance the flavors. The combination of fat and lean meat also contributes to the overall texture and flavor, with pork fat (in traditional sausages) or other fats helping to enhance the sausage’s juiciness and richness.

If you’re curious about other flavorful meats, you might enjoy learning how to make a Boneless Beef Short Ribs Recipe. This recipe also explores how seasoning influences the flavor profile of different cuts of meat.

What is the Ratio of Pork to Venison for Sausage?

When making venison sausage, the ratio of pork to venison typically falls between 20-30% pork fat to 70-80% venison. Venison is very lean, so the added pork fat helps keep the sausage moist, tender, and flavorful. If you prefer a leaner sausage, you can reduce the pork fat to 15-20%, but keep in mind that the sausage may be drier. Experiment with the ratio to find your preferred balance between lean venison and fatty richness.

For a slightly different approach to mixing meat, consider this Ground Beef Bulgogi Recipe. It gives great insight into how different fat contents affect the overall texture and richness of a dish.

What’s the Best Way to Cook Venison Sausage?

The best way to cook venison sausage depends on your preference, but here are some popular methods:

• Pan-Frying: Heat a skillet over medium heat, add the sausages, and cook until golden brown on all sides, turning occasionally. Ensure the internal temperature reaches 160°F (71°C).
• Grilling: Preheat the grill to medium heat and cook the sausages for about 10-12 minutes, turning them occasionally, until they’re fully cooked and have an internal temperature of 160°F.
• Baking: Preheat the oven to 350°F (175°C) and bake the sausages on a baking sheet for 20-25 minutes, flipping halfway through.
• Simmering: For an extra juicy result, you can simmer the sausages in a pan with a little water or broth before searing them for a crisp exterior.

Each method will give you a slightly different texture, but all will result in a delicious venison sausage.

If you’re looking for other ways to prepare meats, try the Butterball Turkey Breast Roast Cooking Tips & Recipes for some new ideas.

What Fat to Mix with Venison for Sausage?

The best fat to mix with venison for sausage is pork fat. Pork fat (such as pork shoulder or pork belly) is ideal because it adds flavor and moisture without overpowering the lean venison. If you’re aiming for a richer sausage, bacon fat is another great option, offering a smoky flavor to the mix. If you don’t want to use pork, you can also experiment with beef fat, although it may give the sausage a different texture and flavor. Ideally, choose a fat that has a good balance of tenderness and flavor, and keep the ratio to around 20-30% fat to venison.

If you’re curious about cooking with various fats, the Boneless Beef Short Ribs Recipe might give you some inspiration for your next meal.

Conclusion

Venison breakfast sausage is a fantastic, healthier alternative to traditional pork or beef sausage. It’s lean, packed with flavor, and easy to make. Whether you prefer it spicy, sweet, or loaded with vegetables, there are endless ways to customize your venison sausage. Making it from scratch ensures you get all the benefits of venison without the preservatives found in store-bought versions. So, next time you’re craving a delicious breakfast sausage, give this venison recipe a try – your taste buds (and your waistline) will thank you!