Venison Maple Breakfast Sausage Recipes
VENISON MAPLE BREAKFAST SAUSAGE
This venison maple breakfast sausage is made with pork shoulder to ensure you get enough fat in the sausage. This is a large batch recipe so if you want to make a smaller batch here is some conversions to help: 1 Tbsp = 3 tsp, 1lb = 16 oz.
Provided by by The Bird Man
Categories Main Dish
Time 11h
Number Of Ingredients 11
Steps:
- Cube Venison and put in freezer. Cube Pork Shoulder and put in freezer. You want to ensure all the meat is partially frozen before grinding so you may need to go mix up the meat in the bowl after 20-30 minutes. Repeat if necessary.
- Course grind the venison and return to the freezer. Grind the pork shoulder and return to freezer.
- In a large bowl mix both the ground venison and ground pork. If you don't have a bowl large enough to mix all at once then just mix equal parts of venison and pork the best you can. If your hands should hurt due to the meat being so cold -- This is Good!
- Add all your dry ingredients in a small bowl, mix, and add to ground meat. Mix by hand and run all the meat back through another course grind.
- Add your liquids (maple syrup and beer) and mix by hand until all is absorbed. Cover meat in large bowl(s) with plastic wrap and put in refrigerator over night.
- Vacuum pack, or use zip lock freezer bags, into 1lb packages and freeze. If you are using zip lock freezer bags ensure you get out as much are as possible before freezing. Vacuum packed meat will last for at least 1-1/2 years in a chest freezer.
MAPLE BREAKFAST SAUSAGE
Homemade breakfast sausage made with ground pork and seasonings. Great cooked in crumbles for biscuits and gravy, or in patties for breakfast sandwiches or eggs benedict. I like to premake a large batch and freeze the patties, then just take out a few the night before.
Provided by Melissa
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork into small patties.
- Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 5.9 g, Cholesterol 61.3 mg, Fat 14.9 g, Fiber 0.4 g, Protein 17.1 g, SaturatedFat 5.2 g, Sodium 630.6 mg, Sugar 4.3 g
MAPLE BREAKFAST SAUSAGE
This classic recipe will come together in the time it takes to make a frittata or a stack of pancakes for brunch. You could also try frying the patties in a cast-iron pan alongside eggs in a hole. As the maple-and-sage-tinged fat renders out of the sausage, the bread will thirstily absorb it. You might even want to drizzle a tiny bit more syrup over the whole thing as you sit down to eat, so that each bite of sausage, bread and runny yolk has the perfect blend of savory and sweet. Be sure to use ground pork with enough fat or you'll end up with dry, flavorless hockey pucks. Twenty percent by weight is a good ratio, though 25 doesn't hurt. If the ground pork available to you is too lean, ask the butcher to replace two ounces or so of the lean meat with ground pork belly or bacon. For variations on the sausage, check out these recipes for Italian fennel sausage and Nem Nuong, Vietnamese sausage.
Provided by Samin Nosrat
Categories breakfast, sausages, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper; set aside.
- Finely crumble the sage into a large bowl. Add salt, black pepper, nutmeg, coriander and cayenne to the sage, and stir to combine. Add pork and syrup to the spice mixture.
- Using your hands, mix thoroughly for 1 full minute, until the pork begins to appear tacky and sticks to the palm of your hand.
- Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of olive oil to the pan. and cook the patty for 2 to 3 minutes on each side, or until cooked through. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture, and mix to combine.
- Divide and form the remaining sausage into 8 2 1/2-inch patties, placing them on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow the flavors to come together. (Patties can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
- To cook, wipe out cast-iron pan, and return it to medium heat. Add 1 tablespoon olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3 to 4 minutes per side, or until browned on the surface and just cooked through.
- Drain sausages on paper towels. Serve hot.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 283 milligrams, Sugar 4 grams
VENISON BREAKFAST SAUSAGE
Homemade venison sausage for breakfast.
Provided by THOMAS ELLEFSON
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.
Nutrition Facts : Calories 74.9 calories, Carbohydrate 0.2 g, Cholesterol 35.3 mg, Fat 3.5 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 270.3 mg
VENISON BREAKFAST SAUSAGE
This is the best venison sausage I have tried. It doesn't last long. Make sure to use a vacuum sealer to freeze. The sausage will stay fresh tasting much longer.
Provided by Nancy in Michigan
Categories Breakfast
Time 1h
Yield 8 pounds, 32 serving(s)
Number Of Ingredients 10
Steps:
- Put venison through meat grinder. Mix all spices and ground pork with the ground venison thoroughly by hand. Package in 1 lb packages and vacuum seal.
Nutrition Facts : Calories 217.9, Fat 13.4, SaturatedFat 5, Cholesterol 88.5, Sodium 491, Carbohydrate 0.3, Fiber 0.1, Protein 22.5
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