Bulk Venison Breakfast Sausage Recipe

Ground venison: Lean and flavorful meat from deer, providing a unique taste to the sausage.

Ground pork: Adds juiciness and fat to balance the lean venison.

Salt: Enhances the overall flavor of the sausage.

Black pepper: Adds a mild heat and depth of flavor.

Sage: A herb that gives the sausage a classic breakfast flavor.

Thyme: Adds an earthy, slightly minty taste.

Red pepper flakes: Provides a bit of heat and spice.

Garlic powder: Adds a savory, aromatic flavor.

Onion powder: Contributes a subtle sweetness and depth.

When mixing the ground venison and ground pork, ensure that both meats are very cold. This helps maintain the texture and prevents the fat from melting too quickly. Use your hands to mix the ingredients thoroughly but gently to avoid overworking the meat, which can make the sausage tough. If forming into patties, use a light touch to shape them, pressing just enough to hold together. For even cooking, make sure the patties are of uniform thickness.

• ground venison - Substitute with ground beef: Ground beef has a similar texture and can provide a comparable flavor profile, though it will be less gamey.

• ground pork - Substitute with ground turkey: Ground turkey is a leaner option and can still provide a good texture and flavor when mixed with other ingredients.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• sage - Substitute with marjoram: Marjoram has a similar earthy and slightly sweet flavor that can mimic the taste of sage.

• thyme - Substitute with oregano: Oregano has a robust and slightly peppery flavor that can stand in for thyme in most recipes.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be used in smaller quantities to achieve the desired spiciness.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more intense and aromatic flavor, though it should be minced finely.

• onion powder - Substitute with fresh onion: Fresh onion can offer a more robust flavor, but it should be finely chopped and sautéed before adding to the mixture.

• Allow the venison sausage to cool completely before storing. This prevents condensation, which can lead to freezer burn.
• Divide the sausage into meal-sized portions. This makes it easier to thaw only what you need.
• Wrap each portion tightly in plastic wrap or aluminum foil. Ensure there are no air pockets to maintain freshness.
• Place the wrapped portions into a freezer-safe zip-top bag or an airtight container. Label with the date for easy tracking.
• Store in the refrigerator for up to 3 days if you plan to use it soon. For longer storage, place in the freezer.
• For freezing, ensure your freezer is set to 0°F (-18°C) or lower. Properly stored, the sausage can last up to 3 months.
• When ready to use, thaw the sausage in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• If in a hurry, use the defrost setting on your microwave, but cook immediately after thawing.
• Cook the thawed sausage in a skillet over medium heat until browned and cooked through, about 7-8 minutes per side.

• Stovetop Method

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover venison sausage patties in the skillet.
  4. Cook for 3-4 minutes on each side, or until heated through and slightly crispy.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the venison sausage patties on a baking sheet lined with parchment paper.
  3. Cover the patties with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, or until heated through.

• Microwave Method

  1. Place the venison sausage patties on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Air Fryer Method

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the venison sausage patties in the air fryer basket in a single layer.
  3. Cook for 5-7 minutes, flipping halfway through, until heated through and slightly crispy.

• Sous Vide Method

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the venison sausage patties in a vacuum-sealed bag or ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and cook for 30-45 minutes.
  4. Remove from the bag and quickly sear in a hot skillet with a bit of olive oil or butter for added texture.

• Large mixing bowl: Use this to combine all the ingredients thoroughly.

• Measuring spoons: These are essential for accurately measuring the salt, black pepper, sage, thyme, red pepper flakes, garlic powder, and onion powder.

• Skillet: This is used to cook the sausage patties over medium heat until they are browned and cooked through.

• Spatula: Handy for flipping the sausage patties in the skillet to ensure even cooking.

• Meat grinder: If you are starting with whole cuts of venison and pork, you will need this to grind the meat.

• Mixing spoon: Useful for mixing the ingredients together in the large mixing bowl.

• Patty press: Optional, but helpful for forming uniform sausage patties.

• Sausage stuffer: Optional, if you decide to stuff the sausage mixture into casings.

• Meat thermometer: Useful for checking that the internal temperature of the sausage reaches a safe level (160°F for ground meat).

• Cutting board: If you need to cut the meat before grinding, a cutting board will be necessary.

• Knife: For cutting the meat into smaller pieces before grinding, if needed.

Prepare ingredients in advance: Measure and mix all spices the night before to save time in the morning.

Use a food processor: Quickly combine ground venison and ground pork with spices using a food processor for even distribution.

Batch cooking: Make a large batch of sausage patties and freeze them. This way, you can cook them as needed.

Preheat the skillet: Ensure your skillet is hot before adding the patties to reduce cooking time.

Form patties uniformly: Use a measuring cup to form uniform patties, ensuring even cooking.