Can I use all venison without pork fat?

Yes, you can make venison sausage with only venison. However, since venison is very lean, it may turn out dry and crumbly. Adding fat, such as beef fat, beef suet, or chicken fat, helps retain moisture and improve the texture, making the sausage more flavorful and juicy.

How can I make the sausage spicier?

If you enjoy spicy food, you can easily increase the amount of red pepper flakes or add cayenne pepper to your seasoning mix. Adjust to your taste for the desired heat level.

Is it necessary to rest the sausage mixture before cooking?

While not strictly necessary, resting the sausage mixture for at least an hour (or overnight) in the fridge is highly recommended. This allows the flavors to meld together, creating a more cohesive and flavorful sausage.

Can I use a meat grinder attachment on a stand mixer?

Absolutely! Many stand mixers come with meat grinder attachments that work effectively for grinding venison. These attachments provide an easy way to prepare ground meat at home without the need for a standalone meat grinder.

What can I do if the sausage mixture is too dry?

If your sausage mixture seems too dry, add a small amount of cold liquid (like water, broth, or even a splash of apple cider vinegar) to achieve the desired consistency. Just be cautious not to add too much, as the mixture can become too wet and lose its structure.

Venison Breakfast Sausage Recipe

Ingredients

Scale

2 pounds venison meat (preferably from shoulder, bottom round, or neck)

0.5 pounds beef fat (or beef suet for a leaner alternative)

1 tablespoon sage (dried or fresh)

1 tablespoon thyme (dried or fresh)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

½ teaspoon red pepper flakes (optional for heat)

1 teaspoon salt

1 tablespoon brown sugar (optional, for a hint of sweetness)

1 teaspoon rosemary (dried or fresh)

¼ teaspoon ground cloves (optional for extra flavor)

¼ teaspoon nutmeg (optional for depth of flavor)

Instructions

Prepare the Meat and Fat:
Cut the venison meat and beef fat into chunks that can easily fit into your meat grinder. Make sure the meat and fat are cold; this helps maintain a better texture when grinding.
Grind the Meat:
Using a meat grinder, grind the venison and beef fat together. Grind the mixture twice for a finer texture if preferred.
Mix in Seasonings:
In a large mixing bowl, combine the ground venison and fat with all the dry ingredients (sage, thyme, garlic powder, onion powder, black pepper, red pepper flakes, salt, rosemary, cloves, and nutmeg). Mix thoroughly to ensure an even distribution of spices.
Test the Flavor:
Before forming the sausages, it’s a good idea to cook a small patty of the sausage mixture in a skillet to test the seasoning. Adjust spices if necessary.
Form Patties:
Take small portions of the sausage mixture and form them into patties of your preferred size.
Cook the Sausages:
In a skillet over medium heat, cook the patties for 4-5 minutes on each side until browned and cooked through. Alternatively, you can bake them in the oven at 375°F (190°C) for 20-25 minutes.
Serve:
Serve your venison breakfast sausage patties with eggs, toast, or any sides of your choice. Enjoy!

Notes

Fat Content: If you prefer a leaner sausage, reduce the amount of fat, but make sure the sausage doesn’t end up too dry. Adding a small amount of chicken fat or beef suet can help.
Storage: Store any leftover sausages in the fridge for up to 5 days, or freeze them for longer storage.
Spices: Feel free to adjust the spice levels based on your personal preference. You can add more heat with cayenne or additional pepper flakes.

Author: Natalie
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Frying, Baking
Cuisine: American
Diet: Low Fat

Nutrition

Serving Size: 1-2 sausage patties
Calories: 180
Sugar: 0g
Sodium: 300mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 22g
Cholesterol: 60mg

Keywords: Venison sausage, breakfast sausage, homemade sausage, venison breakfast, lean sausage, keto sausage, healthy sausage