Bulk Venison Breakfast Sausage Recipe

Ground venison: Lean and flavorful meat that forms the base of the sausage.

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

Salt: Enhances the overall flavor of the sausage.

Black pepper: Adds a mild heat and depth to the seasoning.

Dried sage: Provides a warm, earthy flavor that complements the meat.

Dried thyme: Adds a subtle, slightly minty flavor to the sausage.

Dried rosemary: Contributes a pine-like, aromatic flavor.

Crushed red pepper flakes: Adds a touch of heat and spice.

Garlic powder: Infuses the sausage with a rich, savory garlic flavor.

When mixing the ground venison and ground pork, ensure that both meats are very cold. This helps the fat in the pork to distribute evenly throughout the mixture, resulting in a more cohesive and flavorful sausage. Additionally, using your hands to mix the ingredients can help you feel when the spices are evenly distributed, ensuring a consistent flavor in every bite.

• 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 spices.

• ground pork - Substitute with ground turkey: Ground turkey is a leaner option that can still provide the necessary fat content and texture for the sausage.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness while also contributing a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder and less pungent.

• 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 similar herbal quality and can provide a comparable flavor.

• dried rosemary - Substitute with dried basil: Dried basil offers a different but complementary herbal note that can work well in sausage.

• crushed red pepper flakes - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat and spice to the sausage.

• garlic powder - Substitute with onion powder: Onion powder can offer a similar depth of flavor and aromatic quality to the sausage.

• Allow the venison sausage to cool completely before storing. This prevents condensation, which can lead to freezer burn or spoilage.
• Divide the sausage mixture into meal-sized portions. This makes it easier to thaw just what you need, reducing waste.
• For short-term storage, place the sausage in an airtight container or wrap it tightly in plastic wrap, then store it in the refrigerator for up to 3 days.
• For long-term storage, use a vacuum sealer to remove as much air as possible from the packaging. This helps maintain the flavor and texture of the sausage.
• If you don't have a vacuum sealer, wrap the sausage tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe zip-top bag. Squeeze out as much air as possible before sealing.
• Label each package with the date and contents. This helps you keep track of how long the sausage has been stored and ensures you use the oldest packages first.
• Store the wrapped sausage in the coldest part of your freezer, ideally at 0°F (-18°C) or lower. This helps maintain the quality and safety of the meat.
• When ready to use, thaw the sausage in the refrigerator overnight. This slow thawing process helps preserve the texture and flavor.
• For a quicker thaw, place the sausage in a sealed plastic bag and submerge it in cold water. Change the water every 30 minutes until thawed.
• Avoid thawing sausage at room temperature, as this can lead to bacterial growth and foodborne illness.
• Once thawed, cook the sausage within 1-2 days for the best quality and safety.
• If you have leftover cooked sausage, store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Once the skillet is hot, add the leftover venison sausage patties or crumbles.
  4. Cook for about 3-4 minutes on each side, or until heated through.
  5. For crumbles, stir occasionally to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover sausage patties or crumbles on a baking sheet lined with parchment paper or aluminum foil.
  3. Cover the sausages with a piece of aluminum foil to prevent them from drying out.
  4. Bake for 10-15 minutes, or until heated through.
  5. For crumbles, stir halfway through the reheating process.

• Microwave Method:

  1. Place the sausage patties or crumbles 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.
  4. Stir the crumbles or flip the patties to ensure even heating.
  5. Continue heating in 30-second intervals until fully warmed.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the venison sausage patties or crumbles in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, shaking the basket halfway through for crumbles.
  4. Check to ensure they are heated through and serve immediately.

• Sous Vide Method:

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the sausage patties or crumbles in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  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 for 1-2 minutes if desired for added texture.

• Large mixing bowl: A spacious bowl to combine the ground venison, ground pork, and spices thoroughly.

• Measuring spoons: Essential for accurately measuring out the salt, black pepper, dried sage, dried thyme, dried rosemary, crushed red pepper flakes, and garlic powder.

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

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

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

• Meat thermometer: Optional but useful to ensure the sausage reaches a safe internal temperature.

• Plate: To place the cooked sausage patties or crumbles once they are done cooking.

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

Pre-mix the spices: Combine all spices in a small bowl before adding to the meat mixture. This ensures even distribution and saves time.

Use a food processor: Quickly blend the ground venison and ground pork together with the spices for a uniform mix.

Batch cooking: Form all patties at once and cook them in batches. This reduces overall cooking time.

Freeze for later: Make extra sausage patties and freeze them. You can cook them directly from frozen, saving prep time on busy mornings.