Breakfast
1 hour
I frequently get asked for a tried-and-true venison breakfast sausage recipe; the kind of recipe that works with other wild game and can be used in gravy, next to pancakes, or on an egg sandwich. This is the most versatile venison breakfast sausage that I make. What’s great about this foundational recipe is that it can be easily tweaked.
Don’t have fresh herbs? Instead of fresh sage and fresh thyme, use 2 teaspoons of dried sage and 1 teaspoon of dried thyme. Don’t have venison? This also works with hog, bear, goose, or turkey.
Want it sweeter? Drop the brown sugar from the spice blend and add 1 ½ tablespoons of maple syrup after grinding the meat. Want it spicier? Add another ½ teaspoon of red pepper flakes.
Making breakfast links? To create a bind, add ¼ cup of apple juice or water to the mixture, or enough that the meat gets tacky. Stuff the sausage into casings and twist every 4 inches. Making crépinettes? Wrap sausage patties in caul fat and cook over medium heat until the fat melts. The fat will take a little time to render, but don’t let it go for too long and burn.
In the video above, Kevin Gillespie demonstrates how to prepare this recipe with his own unique perspective.
This is sausage has an 70/30 ratio of venison to pork fat. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and ½ pound of pork fat.
I frequently get asked for a tried-and-true venison breakfast sausage recipe; the kind of recipe that works with other wild game and can be used in gravy, next to pancakes, or on an egg sandwich. This is the most versatile venison breakfast sausage that I make. What’s great about this foundational recipe is that it can be easily tweaked.
Don’t have fresh herbs? Instead of fresh sage and fresh thyme, use 2 teaspoons of dried sage and 1 teaspoon of dried thyme. Don’t have venison? This also works with hog, bear, goose, or turkey.
Want it sweeter? Drop the brown sugar from the spice blend and add 1 ½ tablespoons of maple syrup after grinding the meat. Want it spicier? Add another ½ teaspoon of red pepper flakes.
Making breakfast links? To create a bind, add ¼ cup of apple juice or water to the mixture, or enough that the meat gets tacky. Stuff the sausage into casings and twist every 4 inches. Making crépinettes? Wrap sausage patties in caul fat and cook over medium heat until the fat melts. The fat will take a little time to render, but don’t let it go for too long and burn.
In the video above, Kevin Gillespie demonstrates how to prepare this recipe with his own unique perspective.
This is sausage has an 70/30 ratio of venison to pork fat. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and ½ pound of pork fat.
Breakfast
1 hour
I frequently get asked for a tried-and-true venison breakfast sausage recipe; the kind of recipe that works with other wild game and can be used in gravy, next to pancakes, or on an egg sandwich. This is the most versatile venison breakfast sausage that I make. What’s great about this foundational recipe is that it can be easily tweaked.
Don’t have fresh herbs? Instead of fresh sage and fresh thyme, use 2 teaspoons of dried sage and 1 teaspoon of dried thyme. Don’t have venison? This also works with hog, bear, goose, or turkey.
Want it sweeter? Drop the brown sugar from the spice blend and add 1 ½ tablespoons of maple syrup after grinding the meat. Want it spicier? Add another ½ teaspoon of red pepper flakes.
Making breakfast links? To create a bind, add ¼ cup of apple juice or water to the mixture, or enough that the meat gets tacky. Stuff the sausage into casings and twist every 4 inches. Making crépinettes? Wrap sausage patties in caul fat and cook over medium heat until the fat melts. The fat will take a little time to render, but don’t let it go for too long and burn.
In the video above, Kevin Gillespie demonstrates how to prepare this recipe with his own unique perspective.
This is sausage has an 70/30 ratio of venison to pork fat. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and ½ pound of pork fat.