Venison Pork breakfast sausage

[Stay Sharp]

Over the last several decades I have tried just about every recipe and blend I can get my hands on for breakfast sausage. The latest I stumbled upon is the Old Style Breakfast Sausage seasoning from Frisco Spices. While The packet will season 25 pounds of straight pork, Im using a venison pork mix.

While the packet suggests 5 pounds of pork jowl and 20 pounds of venison, I like mine a little fattier. (It is breakfast sausage after all) and the pork adds moisture and flavor. Its really up to you and your tastes.

I ground the two meats together through a 3/8th plate and then mixed the seasoning packet with 2 cups of cold water to help distribute the spices more evenly.

Then the meat, spices and water got a spin in the mixer.

 

[Stay Sharp]

The next step after mixing is to grind the meat again through a finer plate. This time its an 1/8th inch plate.

The meat can be stuffed in casings to make links or bulk packed and the tubes sliced to make patties. Im bulk packing this batch.

After a night in the freezer I take a tube out to slice and fry to check out the grind and the flavoring (and to have breakfast)

 

[Stay Sharp]

Im pleased with the flavor of the Frisco Spices breakfast sausage. If I were to change anything for the next batch it would be to add a bit of crushed red pepper flakes since I like a little heat in my breakfast sausage.

So as to leave no stone unturned I also tried Hi Mountain so I ordered a 60 pound case of boneless pork picnic shoulders. I took 30 pounds of venison out of the freezer so I could make a 60 pound batch of breakfast sausage because I mix the Venison and pork 50-50. Then I cut up a few of the pork shoulders into small pieces for grinding.

Then ground them together.

I mixed it with a quart of cold water and 4 tablespoons of crushed red pepper flakes for some heat and pour it over the meat and mix/blend the spices into the meat by hand.

Then I grind it again through a smaller plate.

 

[Stay Sharp]

Then I convert the grinder into a stuffer and bulk pack it.

Life is too short to eat venison steak alone. Mix it up.

 

[Triple BB]

The problem I've had with making large batches of sausage is freezer burn from not eating it soon enough. When I make breakfast sausage, I buy the cheap Walmart breakfast sausage in the chubs. Then I ground up deer or elk and mix it with the Walmart sausage. This gives me a leaner product which I favor for health reasons. I also add in some Hi Country seasoning so the spices aren't diluted. This is a good way to do it if you only want to make a few pounds at a time and don't want to mess with a lot of clean up...

 

[River Rat]

Thanks for sharing.

 

[fireguy2163]

If you like spicy breakfast sausage look into REO spice out of Huntsville Texas there old fashioned #8 breakfast mix. Great spice and very affordable.

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[Musket Man]

I have made breakfast sausage with deer, pork, and beef fat. Sounds strange but its really good! I made antelope breakfast sausage too!