Deer/Elk Breakfast Sausage

[dlee56]

Does anyone have good recipes for deer/elk breakfast sausage? I'm a rookie sausage maker but I'm hoping I can stop buying the pork breakfast sausages from the store and make some with some of my leftover meat from last year.

 

[6mm Remington]

Hi Country out of Lincoln Montana makes some FANTASTIC mixes for jerky, sausage, etc!

Italian Breakfast sausage is great!

Hi-Country Snack Foods Inc.

Hi-Country Snack Foods specializing in jerky and seasonings for the outdoor enthusiast. Made in Montana. Find everything Montana at our store - Lincoln, MT

hicountry.com

Country blend is OH MY good!

Hi-Country Snack Foods Inc.

Hi-Country Snack Foods specializing in jerky and seasonings for the outdoor enthusiast. Made in Montana. Find everything Montana at our store - Lincoln, MT

hicountry.com

In making deer, elk, antelope sausage, I like to use cheap fatty pork shoulder roasts as my fat mix with the wild game. After I grind the meat twice I then mix in the sausage mix in a two gallon (clean - meat only) plastic bucket or tub by hand and mix it really well, then I run it through the grinder one more time after I've mixed it by hand. I then cover the meat and let it sit in the fridge for about 12-24 hours before I package it up into roughly pound packages.

 

[Cahunter805]

Breakfast Sausage Seasoning No. 117 - PS Seasoning

Enjoy breakfast with our traditional Breakfast Sausage Seasoning. Make mild-flavored breakfast sausages or patties with this mix of salt and spices. No MSG.

www.psseasoning.com

 

[HairyScandinavian]

Not technically sausage but I absolutely love venison, elk, and wild hog Chorizo. I use the Reo seasonings and cut it with commercial pork fat trim about 20% depending on how fatty the animal is to give it a good chorizo grease.

 

[c670809]

I've never tried this with anything but pork. Here is my go-to for pork breakfast sausage. I've made a lot of versions on the net and ended up modifying several to come up with this.

1 lb pork
1 ts salt (if kosher use 2 ts)
½ ts cayenne pepper
½ ts black pepper
½ ts sage
¼ ts thyme
1/8 ts rosemary (ground)
¼ ts coriander
½ ts marjoram
Optional but it makes a difference: ¼ ts MSG

 

[Jethro]

Here is one I got from a guy on Bowsite a few years ago. My family really likes it. I only add 1/2 the salt it calls for.



8 lbs game meat

2 lbs pork fat

5 tbsp kosher salt

1 tbsp white pepper

2 tbsp sage

1 tbsp garlic

1 tsp ginger

1 tbsp mace

1 tbsp ground thyme

1 tbsp paprika

Grind the meat and fat on course grind, then mix up the spices in a 2 cups of ice water and add to the meat. Mix well with your hands or meat mixer, then run through the course grind a second time.

 

[30338]

Sausage Season by Eileen Clarke has been really helpful for us. She deep dives into the entire wild game sausage making process and has a lot of very good recipes in it.

 

[OneGunTex]

lets-make-sausage.com is a great resource, with both venison-specific recipes and lots of others that can be adapted for venison. (IMHO venison can mimic both a pork sausage, with pork fat added, or a beef/lamb sausage with beef fat added)

The key ingredient in making "breakfast sausage" taste like "breakfast sausage" is Sage.

Here's his recipe, a good one and simple:

Grandpa's Venison Breakfast Sausage Recipe

This is an old fashioned venison breakfast sausage made with sag

www.lets-make-sausage.com

Sent from my Pixel 5 using Tapatalk

 

[RS3579]

Con Yeager spice company near Pittsburgh is what I use. Maple is our favorite. They have several flavors and package sizes. We do a 80/20 venison/pork mix. https://www.conyeagerspice.com/sausage-maple-pork/

 

[S.Clancy]

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Thats the best one I have found. We make 50-60 lbs every year. I do 10-15% fat, by weight, cause I like sausage leaner.