Can I make this without the pork?

You can, but the patties will be much leaner and can dry out quickly. If you want to skip the pork, add a tablespoon of olive oil to the mixture to help with moisture. The texture will be different, but the flavor will still be delicious.

Does venison taste gamey in this sausage?

Not at all. The blend of spices, particularly the sage and thyme, works beautifully with venison and brings out its natural savory flavor. The pork also mellows any strong wild flavor. Most people who try this can't even tell it's deer meat.

Can I use this recipe for deer summer sausage or smoked sausage?

This particular blend is seasoned for a classic breakfast sausage flavor, so it works best as a fresh sausage cooked in a skillet or on a griddle. For smoked or cured sausages, you'll need a different spice blend and cooking process.

How do I know when the patties are fully cooked?

Venison should reach an internal temperature of 160°F. A meat thermometer is your best friend here. The patties should show no pink in the center and have a nice brown crust on both sides.

Can I double this recipe?

Absolutely, and I encourage it! This recipe doubles and triples beautifully. If your hunter brought home a big haul this season, make a large batch and stock your freezer. You will thank yourself all winter long.

Venison Breakfast Sausage Recipe: Homemade Patties With Pork • Louisiana Woman Blog

Description

Homemade venison breakfast sausage made with ground pork and bold spices like sage, thyme, and ginger. A simple wild game recipe your whole family will love.

Ingredients

Units Scale

1 pound ground venison
1 pound ground pork
2 teaspoons of salt
3 teaspoons of rubbed sage
1 teaspoon thyme
3/4 teaspoon black pepper
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 to 1/2 teaspoon red pepper flakes
2 teaspoons packed brown sugar

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Instructions

Add the ground venison and ground pork to a large mixing bowl. Sprinkle all of the spices and brown sugar over the meat. Use your hands to mix everything together thoroughly. You want the spices distributed evenly through every bit of that meat.
Form the mixture into 12 patties, roughly the size of your palm and about 1/2 inch thick. Keeping them an even thickness helps them cook evenly.
Spray a large skillet with cooking spray and place it over medium heat. Place the patties in the hot pan.
Cook the patties for about 3 to 4 minutes per side, until cooked through with no pink remaining. A little golden crust on the outside is exactly what you are looking for.

Notes

Make sausage when processing deer. Run the sausage and pork through the meat grinder with the seasonings before putting it in the freezer.

Do not overmix. Mix just until everything is combined. Overworking the meat makes the patty dense and tough.

Cook from thawed, not frozen. If you are cooking from the freezer, let the patties thaw overnight in the refrigerator first. They will cook more evenly and stay juicy.

Make a test patty first. Before forming all 12 patties, cook a small piece of the mixture in your skillet and taste it. This is your chance to adjust the seasoning before you commit to the whole batch.

Use a cast iron skillet if you have one. Cast iron holds heat evenly and gives you that gorgeous brown crust on the outside. My Easy Homemade Sausage Gravy is proof that a good skillet and a great sausage can turn a simple breakfast into something the whole family talks about.

Place the sausage, loose or in patty form, in a sealed container to refrigerate or freeze for later use.

Use loose sausage to make sausage gravy or use it in recipes that call for breakfast sausage.