venison breakfast sausage

[Elkrunner]

I am going to dive in and try to make my own breakfast sausage this year.  Can anyone send me a good recipe?  I am not even sure what percentage of fat to use.  I know on my burger I am going to shoot between 10-15 percent.  Is making the sausage the same plus the spices?  Oh yeah, you all would be proud..I process my own deer this and I am very excited!

[Buckmark]

Links or "Jimmy dean style?"

[WAcoyotehunter]

I used the Hi-Country seasoning and followed the simple directions.  It was really easy and makes ~30lbs for ~$7.00.  Cheap.

[GoldTip]

I used the Hi-Country seasoning and followed the simple directions.  It was really easy and makes ~30lbs for ~$7.00.  Cheap.

x2 here.  For the fat content I mix in a 3lb package of the "ends and pieces" bacon that you can buy for around 3.99.  I use one pack of that for every 10-12lbs of lean deer meat.

[Buckmark]

I make a jimmy dean style as follows (sort of)
2lbs ground venison
1lb hot italian sausage
1/2-3/4 lb bacon (good bacon, or ends etc)
I use my own spices, cummin, sage, thyme, paprika, pepper, garlic (whatever you like, smoked paprika is good also),
Freeze the bacon and then grind it up, i use a small food proccesor type choppy thingy, holds like 2 cups or less.
Get a big bowl and put the venison, italian sausage, ground up bacon and the spices/seasonings you are using all together and dive in with both hands to mix it up real well (you could get all fancy buy a hand crank meat mixer).
I then cover with plastic wrap and put it in the fridge for 1-2 days, seperate out into 1lb blocks and put in sealameal type bags, suck and freeze.
For LB she uses just regular italian sauage in hers as she does not like spicey/hot, she then can use hers for stuff like meatloaf or stuffed peppers etc.
I put hot pepper flakes in mine for even more kick over the hot italian sausage.
I just make little silver dollar patties when ready to use, fryem up yum yum.
I usually fry one up right after i make it to see if it needs more spice etc...
 

[Elkrunner]

Thanks for the pointers everyone!.  I can't wait to try it out. 

[Alan K]

I'm planning on giving this a shot this year as well.  Looking forward to it! 

[Elkrunner]

I just checked and they have a mix for geese.  Has anyone tried it?  I usually just make jerkey from my geese but since i have a new meat grinder, I may have to give it a shot.

[NRA4LIFE]

We used to make a lot of different kinds of sausage from geese.  Mix in at least 50% pork butts or other fatty pork cuts.

[quadrafire]

This one is VERY good!!!!
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysbreakfast.html

[deerslyr]

We have noticed that you really gotta kick it up with your own seasonings to get it spicy. Well worth it but it can be alot of work.

[BOWHUNTER45]

I just go to the grocery store and ask the butcher for a pack of pork sausage seasoning ...I add about 4 lbs of pork fat to 20 lbs of vension ... I LIKE IT A LITTLE LEANER .... then I add a little garlic powder and pepper then I top it off with pure maple syrup ...mix well and it will tear your head off  Maple syrup preferrably from my home state in Pennsylvania ... Dang I best eat some for breakfast tomorrow 

[Elkrunner]

I ended up using the hi country pack this weekend and it tasted great.  Thanks for all of your tips!

[firefighter4607]

This sounds tastey now I have something else to try this year.

[Elkrunner]

Has anyone ever made brats?  I was thinking of giving it a go.

[The Weazle]

I made brats once.  I screwed up a little though...I added the meat cure along with the seasoning kit, and then stuffed them, but I never smoked them, or cured them.  I just cooked them in beer on the bbq like regular brats.  they tasted fine, they were just a little different, and drier than a normal brat.

[Skyvalhunter]

I just go to the grocery store and ask the butcher for a pack of pork sausage seasoning ...I add about 4 lbs of pork fat to 20 lbs of vension ... I LIKE IT A LITTLE LEANER .... then I add a little garlic powder and pepper then I top it off with pure maple syrup ...mix well and it will tear your head off  Maple syrup preferrably from my home state in Pennsylvania ... Dang I best eat some for breakfast tomorrow 

Sounds tasty BOWHUNTER

[BOWHUNTER45]

Believe me it is ,,,, does not take much syrup ...I would say 1/2 cup to 25 lbs of meat ...Just try it once and you will see...   kinda sticky mixing it up but its all worth it ...

[Elkrunner]

I made brats once.  I screwed up a little though...I added the meat cure along with the seasoning kit, and then stuffed them, but I never smoked them, or cured them.  I just cooked them in beer on the bbq like regular brats.  they tasted fine, they were just a little different, and drier than a normal brat.

Where did you get the casings?

[The Weazle]

I bought a kit from Cabelas that had the seasonings and casings in it.

[buck/bull]

I alway use High Mountain Mountain Man seasoning. I use bacon ends and pieces for the fat content. Always turns out great. Kids prefer it over any store bought breakfast sausage.