Never have ever made a breakfast sausage before and wanting to try some but I need some recipes to try. My wife won't eat anything hot so I have to keep that in mind. Thanks, Jerry

Just find a good sausage recipe and use that with deer meat instead of pork or mix some pork with it. What are you calling "breakfast sausage"?

Go get some ground pork or whatever you want to use and start .ixing and frying.

Start mixing a cup or so at a time. Fry it up and taste it. Adjust the proportion a and spices and try it again.

That's the best method I've found.

I now make mine a pound at a time. I take a pound of meat and add some salt, pepper and sage. Maybe a touch of coriander. Mix well. I fry a 1" piece. If it needs more salt I add some more. It always needs more sage! I toss in more sage and fry another piece. By the third piece, I have it right. I like mine with a slightly salty, sage flavor.

Joe

https://www.conyeagerspice.com/breakfast-pork/

You can mix in ground pork trimmings to make it more moist if you like. 1/3 pork and 2/3 venison works. They're all different, and good. My wife loves the Maple Pork Sausage.

I just grind the pork trimmings, mix it with ground deer meat and the seasoning pack, and put it in ziplock freezer bags. Done. Make patties with it or sausage gravy. Yum... dang, I'm headed to the freezer!

Mix 1 Tbls of Curcumin, 1 Tbls of Turmeric, 1 tsp of Black Pepper, 1 tsp of White Pepper, 1/2 tsp of Cayenne pepper, 1/2 tsp of Chili Powder, 1 minced clove of garlic and mix in vigorously to every 1lb of ground venison.

Then throw it in the garbage and go buy some Jimmy Dean! LOL!

We use pork shoulder in our venison burger. At a roughly 20% ratio. 10lb pork shoulder to 40lb venison.

For breakfast type sausage we add at the time of cooking sage,salt, pepper and fry in bacon grease..

Another option for a sweet type sausage is salt, pepper, liquid smoke & brown sugar.

And lastly for spicy Italian add. Italian seasoning blend, red pepper flakes, garlic powder, onion powder and cook in olive oil.

Thanks timex, will try one or all of those. Jerry

What about venison S.O.S. for breakfast?

1 onion chopped

1 lb. ground venison

Herbs to your liking (I use rosemary, thyme and chives cut up and a lot)

In good size fry pan sautee onions in (your preferred fat, clarified butter, avocado oil ect.) with sat and pepper to your taste.

when softened add herbs 30 seconds to 1 minute to bloom.

Add ground venison season again salt/pepper cook until done. Then add 2 to 3 handfuls flour mixing and cook for a minute. Time to turn the heat up full and add your milk stirring constantly so no clumps in the gravy. When thickened turn down heat and simmer stirring while you toast your favorite bread and serve the gravy over toasted bread. Enjoy, just a thought for recipe without the heat. ...Michigan Mark

I might also mention I do 60% venison to 40% pork shoulder.

Joe

This is what we use...sometimes i stuff it in links, but often we just press into patties with a burger press. We mix ours 1 lb pork trimmings and 4 pound venison...this mix is per 5 lbs of meat. if you use lean pork, you may have to up the ratio.

2 Tbsp brown sugar 5 tsp dried sage 2 tsp salt 2 tsp black pepper 1/4 tsp fennel seed 1/2 tsp garlic powder 1/2 tsp dried thyme 1 tsp onion powder 1/2 tsp red pepper flakes 1/8 tsp ground cloves.

..grind meat, mix thouroghly...then grind again.

we are hoping to do at least 25 lbs again this year..we like it, mix 5 lbs and see what you think.

My wife handles that department. She just goes to the store, buys the sausage and mixes pound for pound through the grinder to mix and finishes by hand.

I am with Eddie C. I just mix it with cheap spicy store sausage pound for pound. Tried lots of different recipes and just wasn’t happy, plus it’s easy .

that recipe i posted, is with pork trimmings we buy at the butcher shop, pretty much fat...thats why i only use 1 lb....if you just buy shoulder or chops...id go half and half.

with the trimmings, we dont need to grease the pan.

Yeah just by a bunch of your favorite Jimmy Dean flavor, mix it in, season to taste.

now we are talking, I didn't want to buy a mix and add more cost.

https://www.lemproducts.com

Check out this site, they sell good seasonings, and everything else to do with meat processing.

I’ve used several of the Lem and other brands pre mixed packets with good results.

Here is Jimmy Deans recipe supposedly

"I didn't want to buy a mix and add more cost.".... buying store bought sausage to mix with your venison is likely going to cost considerably more than buying the dry spices to season your own.

Per 2 lb of meat, 1 Tbsp Brown sugar, 2 Tsp ground sage, 2 tsp salt, 1 tsp black pepper. I usually mix pork butt and venison 50/50. This is a good base recipe. Sub maple for brown sugar if you like, add crushed red pepper for heat if that's your thing.

$2.50 to season 5 pounds of sausage. $11.99 for 25 pounds, let's see that's about $0.48 per pound. Yea, I could see how that could break a fella. ;)

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