Making breakfast sausage

[Alan K]

I mix the flavor packet a little heavy cause I like the flavor of sage (example:  if the pack says it will mix with 15 lbs of meat....I will mix it with 10-12 lbs of meat).

I too do mine this way with purchased mixes.  Naturally they try and say their mix goes further than it does (IMO).  I cut back the amount of meat that their mixes say to use by 20% as a general rule of thumb.   

[boomstick]

Sage is ok but if you replace it with rosemary equal parts it even better. Just measure out the whole rosemary and the chop it up to a fine piece but not powder.

[boomstick]

The recipe on this page is close to mine. I do 20% straight pork fat with my deer or elk. Cube both in to 1" or smaller  and add the seasoning mix well and grind twice through 3/16 plate. Grinding  with spice added will help mix it and its doesn't in up tacky from over mixing.

[jrebel]

Just made 55 lbs of sausage last week and it turned out great.  I used the Hicountry sage and german blends and like both  equally as well.  I use the German blend to make soup....like the Zupa toscana you get from olive garden....it is amazing. 

[Jason]

jrebel that soup looks tasty 

[swinters]

Anyone willing to help out a newbie make some venison
breakfast sausage? I've never done this before so if you have a recipe u use I would appreciate some help. I've got a grinder and just don't know how to start. Prefer sage and or maple ground sausage. Thanks Mark

Though not really a "Breakfast Sausage recipe, there's a recipe called "Quebec venison patties" in George Herter's book from the 60's that we use.  The basic recipe is good and for variety we toss in a sprinkling of crushed red pepper, sage or rosemary.  My personal favorite is the basic recipe with up to a tablespoon of crushed peppers.  It says to take 5 pounds of lean venison with absolutely no fat (fat can give off-flavors, plus we render the fat and use it to make the best pie crusts in the world) and mix in the following:
2 level tablespoons ground black pepper
3 level tablespoons ground nutmeg
3 level tablespoons salt
2 level tablespoons dried powdered onion
1/4 level teaspoon powdered garlic.
Make into patties and fry in beef suet or butter.  Patties can be wrapped and frozen for up to 3 months. 

[NRA4LIFE]

I tinkered around with my own recipes for years but just couldn't seem to get it right.  I now use mixes, it's very economical.  Then you don't have an open jar of marjoram laying around that goes bad.  My favorite so far is Eldon's Mild Country Breakfast Sausage.  I add extra sage to it also.  I mix 50-50 pork and venison.