Homemade breakfast sausage is so satisfying. Not only do I feel good about eating leaner sausage, but I also feel really good about the ingredients—I know where it all comes from, and there are no added fillers or nitrates in this bulk savory venison breakfast sausage recipe.
I like to buy my spices in bulk from our local natural foods store, which also happens to have a great meat department that offers pork shoulder in large quantities by request. I’ve found that using fresh, high-quality ingredients result in a high-quality, great-tasting finished product.
The same philosophy goes for our sausage-making equipment. We use (and really love) Cabela’s heavy-duty grinder and meat mixer. A meat scale and hard plastic tubs are also handy.
Once the venison breakfast sausage is made, you can either keep it loose, or make it into patties. Wild sausage mcmuffin breakfast kebabs are a fun way for kids to eat it!
Bulk Savory Venison Breakfast Sausage
Recipe for bulk (10 lbs.) elk or venison breakfast sausage
Ingredients
- 7 lbs. venison bits (chilled)
- 3 lbs. cubed pork shoulder or butt (partially frozen)
- 1 1/2 cups ice water
- 4 Tbsp Kosher salt
- 2 tsp white pepper
- 2 tsp black pepper
- 2 1/2 Tbsp rubbed sage
- 2 tsp ground ginger
- 1 Tbsp ground thyme
- 1 Tbsp ground nutmeg
- 1 1/2 Tbsp ground rosemary
- 2 tsp crushed red pepper (optional--use only if you like extra heat)
Instructions
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Grind venison and pork bits together according to grinder according to your grinder's instructions. (We like to run it through twice--coarse grind first time, fine grind second time.)
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Measure out all spices into a jar or other lidded container. Close lid and shake well.
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Add spice mixture to the ground meat and mix. Add the ice water and continue mixing until thoroughly combined. (You will need to spend quite a bit of time mixing by hand if you don't have a meat mixer! See my notes above for info on the one we like.)
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Measure out one- or two-pound portions and wrap or vacuum seal for the freezer.
Related: Pros and Cons of Butchering Your Own Game