Venison Breakfast Sausage

[Salmonsmoker]

Last week I posted a Venison Omlet Recipe made in a Dutch Oven. In it I used a fresh sausage made from Venison. Here's the recipe for making your own fresh Vension Breakfast Sausge.

For this recipe you will need the following:

10 lbs twice-ground venison
5 Tbsp seasoning salt (see recipe book)
2 Tbsp rubbed sage
1 Tbsp ground white pepper
1 Tbsp nutmeg
1 Tbsp thyme
1 Tbsp (or less) caynne pepper (optional)
1 tsp ginger
1 Pt ice water.

Proceedure:

Mix all ingredients thoroughly, then cover and put in the frig for 24 hours.


Since Venison is so lean, I have experimented with adding a powdered "fat replacer." Can't see where it did anything for the flavor.

This is a good basic breakfast sausage priving that Vension is not just for Dinner any more. Experiment and modify to suit your taste.

Enjoy

ss

[Salmonsmoker]

Have you seen the advertisment on TV for the Sausage Breakfast Burrito?

You can suprise (sp?) your family and make the same thing out of the Venison Breakfast Sausage listed above - just fry out some sausage, scarmble some eggs, add in some diced red & green peppers and some green onions, and roll up in a burrito shell. Simple and fun.

The Venison Breakfast Sausage also works well for a Sausage, Egg & Cheese breakfast sandwhich. I use 2 stainless steel rings - one for the egg and one for the sausage - to make the cooked products the same size.

ss

[Salmonsmoker]

Over this next weekend I have to cook breakfast for some people. Since trying a new recipe out is not an option, I went back through my book of outdoor cooking experiments and found this one. It is excellent if you have first made some Vension Breakfast Sausage.

For this recipe you will need:

1 lb fresh Venison Breakfast Sausage
2 TBSP finely chopped onion
6 TBSP all purpose flour
2 Cans (12 oz) evaporated milk
1 Cup water
1/4 tsp salt
1/4 tsp hot pepper sauce
Hot biscuits (made from a box is quick)

Procedure:

Combine sausage and onion in a large skillet and cook over medium-low heat, stirring occasionally until the sausage is no longer pink.

Stir in flour and mix well.

Stir in evaporated milk, water, salt, hot pepper sauce, and cook - stirring occasionally, until the mixture boils.

Cook for an additional 2 minutes or until gravy thickens.

Serve immediately over hot biscuits.

This is an excellent breakfast to serve to guests - can be cooked over the campfire for maximum effect.

Enjoy

Salmonsmoker

[kroppe]

Two thumbs up for this sausage recipe! I made 7lbs of fresh venison sausage tonight, and used the spice mixture in this recipe. It is similar in flavor to the "Bob Evan's" style of sausage, which we like in our house. I cut the cayenne in half, because noone besides me likes it. Even with half the cayenne, there is a nice tingle in the sausage. For the meat mixture I used 3 lbs venison - a shoulder and trimmings from one leg - and 4 lbs boneless pork shoulder (butt roast).

[plummerschef]

Last week I posted a Venison Omlet Recipe made in a Dutch Oven. In it I used a fresh sausage made from Venison. Here's the recipe for making your own fresh Vension Breakfast Sausge.

For this recipe you will need the following:

10 lbs twice-ground venison
5 Tbsp seasoning salt (see recipe book)
2 Tbsp rubbed sage
1 Tbsp ground white pepper
1 Tbsp nutmeg
1 Tbsp thyme
1 Tbsp (or less) caynne pepper (optional)
1 tsp ginger
1 Pt ice water.

Proceedure:

Mix all ingredients thoroughly, then cover and put in the frig for 24 hours.


Since Venison is so lean, I have experimented with adding a powdered "fat replacer." Can't see where it did anything for the flavor.

This is a good basic breakfast sausage priving that Vension is not just for Dinner any more. Experiment and modify to suit your taste.

Enjoy

ss


Hey There SS!

For the seasoning salt you say to "see recipe book". What book???

We're trying to cut back on the pork we eat and I rarely buy beef anymore at all. So... I wanted a venison breakfast sausage recipe. Even steak and eggs can get old after awhile.:lol:

I'm making jerky and summer sausage this weekend. Might try this next week.

We just put 3 deer in the freezer so I'm using up lasts year's.

plum