Homemade Venison Breakfast Sausage — Better Than Anything From the Store
🦌 The Story Behind This Recipe
Processing my own deer changed everything about how I think about wild game. The day I ground up the first shoulder and neck from my October buck and made breakfast sausage was transformative. My family sat down to sausage and eggs on a Saturday morning and my wife said 'this is the best sausage I've ever had.' No exaggeration. We haven't bought pork breakfast sausage in three years. Every deer I shoot now gives us several pounds of sausage for the freezer, and that sausage powers morning hunts, family breakfasts, and holiday brunches. It's one of the best arguments for learning to process your own game.
📊 Ingredients — Scalable for Any Group Size
| Ingredient | For 2 People | For 5 People | For 10 People |
|---|---|---|---|
| Ground venison | 250g (9 oz) | 625g (1.4 lbs) | 1,250g (2.75 lbs) |
| Ground pork (30% fat content) | 100g (3.5 oz) | 250g (9 oz) | 500g (1.1 lbs) |
| Sage dried | 3g (1 tsp) | 8g (2½ tsp) | 16g (5 tsp) |
| Thyme dried | 2g (½ tsp) | 5g (1¼ tsp) | 10g (2½ tsp) |
| Red pepper flakes | 1g (¼ tsp) | 3g (¾ tsp) | 6g (1½ tsp) |
| Black pepper | 3g (¾ tsp) | 8g (2 tsp) | 16g (4 tsp) |
| Salt | 6g (1 tsp) | 15g (2½ tsp) | 30g (5 tsp) |
| Brown sugar | 5g (1 tsp) | 12g (2½ tsp) | 24g (5 tsp) |
| Garlic powder | 3g (¾ tsp) | 8g (2 tsp) | 16g (4 tsp) |
| Maple syrup (optional, for sweetness) | 10ml (2 tsp) | 25ml (5 tsp) | 50ml (3½ tbsp) |
👨🍳 Step-by-Step Instructions
- 1
Combine ground venison and ground pork in a large bowl. Mix together by hand until evenly distributed.
- 2
Add all seasonings and maple syrup if using. Mix thoroughly by hand for 2 minutes — proper mixing ensures even distribution of seasoning.
- 3
Cook a small test patty to check seasoning — adjust salt, pepper, or sage as needed before forming all patties.
- 4
Form into ¼-pound patties about ½-inch thick, or roll into 1-inch diameter logs and refrigerate 1 hour before slicing into rounds.
- 5
Heat cast iron over medium heat. Cook sausage patties 3–4 minutes per side until browned and internal temperature reaches 160°F (71°C).
- 6
Rest 2 minutes before serving. Serve alongside eggs, biscuits, and gravy.
🏹 Hunter's Tips
- →The venison:pork ratio of 70:30 is the sweet spot — enough pork fat to hold the sausage together and add richness without overwhelming the venison flavor
- →Freeze uncooked patties between sheets of parchment paper — cook from frozen, just add 2 extra minutes per side
- →Make a double batch in October when you're processing your deer — you'll have sausage all year
- →For spicier sausage: increase red pepper flakes to 1 tsp and add ¼ tsp cayenne
- →This seasoning blend also works perfectly for Italian-style venison sausage — just substitute fennel seed for the sage and add garlic
🍽️ Serve With
- •Scrambled or fried eggs
- •Biscuits with sausage gravy made from pan drippings
- •Waffles with maple syrup
- •Breakfast burritos
- •English muffin breakfast sandwiches
🥡 Leftovers
Crumble cooked venison sausage over pizza, into pasta sauce, or use as a topping for a baked potato. Refrigerate up to 4 days or freeze raw patties for 4 months.