Bulk Venison Breakfast Sausage Recipe

Ground venison: Provides a rich, gamey flavor that is the star of this 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.

Dried sage: Brings a warm, earthy note to the sausage.

Dried thyme: Adds a subtle, aromatic flavor.

Garlic powder: Provides a savory, umami taste.

Onion powder: Adds a sweet and tangy flavor.

Crushed red pepper flakes: Gives a bit of heat and spice to the sausage.

When mixing the ground venison and ground pork, ensure that both meats are cold. This helps maintain the integrity of the fat in the ground pork and prevents the mixture from becoming too sticky. Additionally, using your hands to mix the ingredients allows for better incorporation of the spices like salt, black pepper, dried sage, dried thyme, garlic powder, onion powder, and crushed red pepper flakes. This ensures that the flavors are evenly distributed throughout the sausage mixture.

• ground venison - Substitute with ground beef: Ground beef has a similar texture and can be used as a more accessible alternative to venison.

• ground pork - Substitute with ground turkey: Ground turkey is a leaner option and can provide a similar texture and flavor profile.

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

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• dried sage - Substitute with dried marjoram: Dried marjoram has a similar earthy and slightly sweet flavor.

• dried thyme - Substitute with dried oregano: Dried oregano has a robust flavor that can mimic the earthiness of thyme.

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

• onion powder - Substitute with dried minced onion: Dried minced onion provides a similar onion flavor with a slightly different texture.

• crushed red pepper flakes - Substitute with cayenne pepper: Cayenne pepper offers a similar heat level and can be used in smaller quantities.

• Allow the venison sausage patties to cool completely after cooking. This prevents condensation and freezer burn when stored.
• Place the cooled patties on a baking sheet lined with parchment paper, ensuring they are not touching. This step is crucial for preventing them from sticking together.
• Freeze the baking sheet with the patties for about 1-2 hours, or until the patties are firm. This is known as flash freezing and helps maintain the shape and texture of the patties.
• Once the patties are firm, transfer them to a freezer-safe bag or airtight container. Label the bag or container with the date and contents for easy identification.
• For optimal freshness, consume the frozen venison sausage patties within 3 months. Although they can be stored longer, the quality may start to decline.
• When ready to use, thaw the desired number of patties in the refrigerator overnight. This slow thawing process helps retain the texture and flavor of the sausage.
• If you need to thaw them quickly, place the patties in a sealed plastic bag and submerge in cold water. Change the water every 30 minutes until thawed.
• Reheat the thawed patties in a skillet over medium heat until they are heated through, about 3-4 minutes per side. Ensure they reach an internal temperature of 165°F for safe consumption.
• For storing uncooked venison sausage mixture, place it in an airtight container or freezer-safe bag. Label with the date and contents.
• The uncooked mixture can be stored in the refrigerator for up to 2 days or frozen for up to 3 months. When ready to use, thaw in the refrigerator overnight before shaping into patties and cooking as directed.

• Skillet Method:

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

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the sausage patties on a baking sheet lined with parchment paper or lightly greased.
  • Cover the patties with aluminum foil to prevent drying out.
  • Bake for 10-15 minutes, or until the internal temperature reaches 165°F (74°C).

• Microwave Method:

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

• Air Fryer Method:

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

• Steaming Method:

  • Place a steamer basket over a pot of simmering water.
  • Arrange the sausage patties in the basket in a single layer.
  • Cover and steam for about 5-7 minutes, or until heated through and moist.

• Large mixing bowl: A spacious container to combine and mix all the ingredients thoroughly.

• Wooden spoon: Useful for mixing the meat and spices together evenly.

• Measuring spoons: Essential for accurately measuring out the salt, pepper, and other spices.

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

• Spatula: Handy for flipping the patties in the skillet to ensure they cook evenly on both sides.

• Meat thermometer: Optional but useful for checking that the internal temperature of the patties reaches a safe level.

• Plate: For placing the cooked patties once they are done.

• Paper towels: To drain any excess grease from the cooked patties.

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 mixing.

Batch cook: Cook all patties at once and store them in the fridge or freezer for quick breakfasts throughout the week.

Pre-shape patties: Shape the sausage mixture into patties and layer them with parchment paper in a container for easy access.

Use a non-stick skillet: This reduces the need for additional oil and makes cleanup faster.