Bulk Venison Breakfast Sausage Recipe

Ground venison: Lean and flavorful, this game meat is the star of the recipe.

Ground pork: Adds juiciness and fat, balancing the lean venison.

Salt: Enhances the overall flavor of the sausage.

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

Dried sage: Provides a warm, earthy taste that complements the meats.

Dried thyme: Adds a subtle, aromatic flavor.

Garlic powder: Infuses the sausage with a savory, garlicky taste.

Onion powder: Adds a hint of sweetness and depth.

Red pepper flakes: Gives the sausage a slight kick of heat.

When mixing the ground venison and ground pork, ensure that both meats are very cold. This helps the fat in the pork to blend more evenly with the lean venison, resulting in a more cohesive and flavorful sausage mixture. Additionally, consider using your hands to mix the ingredients thoroughly but gently to avoid overworking the meat, which can make the sausage tough.

• ground venison - Substitute with ground beef: Ground beef has a similar texture and can provide a comparable flavor profile, especially when mixed with the same seasonings.

• ground pork - Substitute with ground turkey: Ground turkey is a leaner option and can still provide the necessary fat content to keep the sausage moist.

• 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 level but a slightly different flavor that can still complement the other spices.

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

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

• garlic powder - Substitute with granulated garlic: Granulated garlic has a similar flavor profile and can be used in the same quantity.

• onion powder - Substitute with dried minced onion: Dried minced onion provides a similar onion flavor and can be used in a slightly larger quantity to match the intensity.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat and spice, though it is more finely ground. Use slightly less to avoid overpowering the dish.

• Allow the venison sausage to cool completely after cooking. This ensures that no condensation forms, which can lead to freezer burn or spoilage.
• Divide the sausage into meal-sized portions. This makes it easier to thaw only what you need, reducing waste and maintaining freshness.
• Wrap each portion tightly in plastic wrap. Ensure there are no air pockets, as exposure to air can degrade the quality of the sausage.
• Place the wrapped portions into a freezer-safe resealable bag or airtight container. Label the bag or container with the date to keep track of its freshness.
• Store the sausage in the coldest part of your freezer, ideally at 0°F (-18°C) or below. This helps maintain the texture and flavor of the meat.
• For optimal flavor and texture, use the frozen sausage within 3 to 4 months. While it can be stored longer, quality may diminish over time.
• To thaw, transfer the sausage from the freezer to the refrigerator and let it defrost slowly overnight. This gradual thawing process helps preserve the texture and flavor.
• If you're in a hurry, you can use the defrost setting on your microwave, but be cautious not to start cooking the sausage in the process.
• Once thawed, cook the sausage thoroughly before consuming. Ensure it reaches an internal temperature of 160°F (71°C) to guarantee it's safe to eat.
• If you have leftover cooked sausage, store it in an airtight container in the refrigerator and consume within 3 to 4 days for the best quality.

• Skillet Method:

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

• Oven Method:

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

• Microwave Method:

  1. Place the sausage on a microwave-safe plate.
  2. Cover with a microwave-safe cover or a damp paper towel.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring to a simmer.
  2. Place a steamer basket over the simmering water.
  3. Add the sausage to the basket and cover with a lid.
  4. Steam for about 5-7 minutes, or until heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the sausage in a vacuum-sealed bag or ziplock bag.
  3. Submerge the bag in the water bath and heat for 30-45 minutes.
  4. Remove from the bag and quickly sear in a hot skillet if desired for added texture.

• Mixing bowl: A large container used to combine the ground venison, ground pork, and spices thoroughly.

• Skillet: A flat-bottomed pan used to cook the sausage patties over medium heat.

• Spatula: A tool used to flip the sausage patties to ensure they are evenly cooked on both sides.

• Measuring spoons: Used to measure out the precise amounts of salt, black pepper, dried sage, dried thyme, garlic powder, onion powder, and red pepper flakes.

• Meat thermometer: An optional tool to check that the internal temperature of the sausage reaches a safe level, typically 160°F (71°C).

• Plate: Used to hold the formed sausage patties before cooking or to place the cooked sausages once they are done.

• Plastic wrap: Optional, used to cover and store any uncooked sausage mixture in the refrigerator.

Pre-mix the spices: Combine all spices in a small bowl beforehand to save time when mixing with the meat.

Use a food processor: Quickly blend the ground venison and ground pork together for an even mix.

Batch cooking: Cook all sausage patties at once and freeze them for quick breakfasts.

Form patties with a scoop: Use an ice cream scoop to portion out equal-sized patties quickly.

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