Savory Venison & Pork Breakfast Sausage
Elevate your breakfast game with this savory venison and pork sausage, expertly seasoned to bring out the rich flavors of the meat. The perfect blend of spices, combined with the leanness of venison and the richness of pork, creates a sausage that’s not only delicious but also versatile. This recipe yields a generous 8 pounds of sausage, ideal for family gatherings or meal prep. Once you taste this homemade delight, you'll want to stock your freezer with it, and remember to vacuum seal to keep that fresh flavor intact for months to come.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Sea Salt
2 tablespoons (Measure)
Fresh Ground Pepper
2 teaspoons (Coarsely grind)
Mace
3/4 teaspoon (Ground)
Nutmeg
1/4 teaspoon (Ground)
Clove
1/4 teaspoon (Ground)
Allspice
1/2 teaspoon (Ground)
Garlic Powder
1/2 teaspoon (Measure)
Ground Sage
2 tablespoons (Measure)
Ground Pork
4 lbs (Use fresh)
Venison
4 lbs (Cut into 1.5-inch pieces)
Instructions
1
Begin by preparing your venison; cut it into 1.5-inch pieces and pass it through a meat grinder until finely ground.
2
In a large mixing bowl, combine the ground venison and pork.
3
In a separate bowl, mix together all the spices: sea salt, pepper, mace, nutmeg, clove, allspice, garlic powder, and ground sage.
4
Sprinkle the spice mixture evenly over the meat and mix thoroughly by hand to ensure the spices are well incorporated into the meat.
5
Once fully combined, portion the sausage mixture into 1-pound packages.
6
Vacuum seal each package to lock in freshness and store in the freezer.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Venison & Pork Breakfast Sausage?
It is a homemade breakfast sausage blend that combines lean venison with rich pork, expertly seasoned with a variety of spices for a deep, savory flavor.
How much sausage does this recipe yield?
This recipe yields a generous 8 pounds of sausage, making it perfect for large gatherings or long-term meal prep.
What meats are required for this recipe?
The recipe requires 4 lbs of venison and 4 lbs of fresh ground pork.
How should the venison be prepared before grinding?
The venison should be cut into 1.5-inch pieces before being passed through a meat grinder until finely ground.
What spices are used to season the venison and pork sausage?
The spice blend includes sea salt, fresh ground pepper, mace, nutmeg, clove, allspice, garlic powder, and ground sage.
How much ground sage is in the recipe?
The recipe calls for 2 tablespoons of ground sage.
What is the recommended amount of sea salt?
You should use 2 tablespoons of sea salt for this 8-pound batch.
Is this sausage recipe gluten-free?
Yes, this recipe is tagged as gluten-free.
How should the spices be mixed into the meat?
You should first mix all the spices together in a separate bowl, then sprinkle them evenly over the meat and mix thoroughly by hand.
What is the best way to store the finished sausage?
The sausage should be portioned into 1-pound packages, vacuum sealed, and stored in the freezer.
Why is vacuum sealing recommended?
Vacuum sealing locks in freshness and keeps the savory flavor intact for several months in the freezer.
Can I use this recipe for meal prep?
Yes, the large 8-pound yield and freezer-friendly instructions make it an ideal choice for meal prepping.
What amount of mace is used in the seasoning?
The recipe calls for 3/4 teaspoon of ground mace.
Is there any garlic in this recipe?
Yes, 1/2 teaspoon of garlic powder is used in the spice mixture.
How much nutmeg and clove are needed?
The recipe uses 1/4 teaspoon of ground nutmeg and 1/4 teaspoon of ground clove.
What type of pepper should I use?
The recipe specifies 2 teaspoons of fresh ground pepper, ideally coarsely ground.
How much allspice is included?
The recipe includes 1/2 teaspoon of ground allspice.
What is the first step in the instructions?
The first step is to cut the venison into 1.5-inch pieces and grind it finely using a meat grinder.
Do I mix the venison and pork together before adding spices?
Yes, the instructions state to combine the ground venison and pork in a large mixing bowl before adding the spice mixture.
Is the sausage supposed to be finely ground?
Yes, the instructions specify to pass the venison through a meat grinder until it is finely ground.
How do you ensure the spices are well incorporated?
The recipe recommends mixing the meat and spices thoroughly by hand to ensure even distribution.
What ratio of venison to pork is used?
The recipe uses an equal ratio of 4 pounds of venison to 4 pounds of pork.
What is the main flavor profile of this sausage?
The flavor is described as savory and rich, enhanced by a blend of warm spices like mace, nutmeg, and clove along with the earthiness of sage.
Can this sausage be used for breakfast only?
While designed as a breakfast sausage, its versatile savory flavor makes it suitable for various meat-based dishes.
Is fresh ground pork better for this recipe?
Yes, the ingredients list recommends using fresh ground pork to add the necessary richness to the lean venison.
How much garlic powder is used?
The recipe uses 1/2 teaspoon of garlic powder.
Is there a specific preparation for the spices?
Most of the spices should be ground or measured according to the ingredients list before being mixed together.
Is this a freezer-friendly recipe?
Yes, the recipe is specifically tagged as freezer-friendly and includes instructions for vacuum sealing and freezing.
What does the description say about the taste?
The description says it is a homemade delight that is so delicious you will want to stock your freezer with it.
Does the recipe provide nutritional information like calories or fat?
No, the current data for calories, fat, carbohydrates, and other nutritional values is not provided.