Bulk Venison Breakfast Sausage Recipe

Venison: A lean and flavorful game meat that adds a unique taste to the sausage.

Pork: Provides juiciness and fat content, balancing the leanness of the venison.

Salt: Enhances the overall flavor of the sausage.

Black pepper: Adds a mild heat and depth of flavor.

Dried sage: Offers an earthy and slightly peppery taste, essential for traditional sausage flavor.

Dried thyme: Contributes a subtle herbal note that complements the other spices.

Crushed red pepper flakes: Introduces a hint of spiciness to the sausage.

Garlic powder: Provides a savory and aromatic element to the mix.

To enhance the flavor profile of your venison breakfast sausage, consider chilling the meat mixture for at least an hour before forming it into patties. This allows the spices to meld with the meat, resulting in a more cohesive and flavorful sausage. Additionally, when cooking, avoid overcrowding the skillet to ensure even browning and proper cooking of each patty.

• ground venison - Substitute with ground beef: Ground beef has a similar texture and can provide a comparable flavor profile, especially when mixed with spices.

• ground pork - Substitute with ground turkey: Ground turkey is a leaner option that can mimic the texture of pork while absorbing the flavors of the spices well.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of salinity.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used to provide a similar heat and aroma.

• dried sage - Substitute with poultry seasoning: Poultry seasoning often contains sage and can provide a similar herbal note.

• dried thyme - Substitute with dried oregano: Dried oregano has a different flavor but can add a similar earthy depth to the sausage.

• crushed red pepper flakes - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat, though it is more finely ground.

• garlic powder - Substitute with onion powder: Onion powder can add a savory depth, although it will impart a different flavor profile.

• Ensure the venison and pork sausage mixture is completely cooled before storing to maintain freshness and prevent bacterial growth.

• For short-term storage, place the sausage in an airtight container or wrap it tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3 days.

• For longer storage, consider freezing the sausage. Divide the mixture into portions or form into patties, then wrap each portion tightly in plastic wrap or aluminum foil. Place the wrapped portions in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.

• Label each package with the date and contents to keep track of freshness. The sausage can be frozen for up to 3 months for optimal flavor and texture.

• When ready to use, thaw the sausage in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• If cooking from frozen, add a few extra minutes to the cooking time, ensuring the sausage is cooked through to an internal temperature of 160°F (71°C).

• Consider pre-cooking the sausage before freezing. Cook the sausage as directed, then cool completely. Wrap and freeze as described above. This method allows for quick reheating and serving on busy mornings.

• Preheat your oven to 350°F. Place the venison sausage patties on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• For a quick and easy method, use the microwave. Place the sausage on a microwave-safe plate and cover with a damp paper towel. Heat on medium power in 30-second intervals until the sausage is heated evenly.

• If you prefer a crispy exterior, reheat the sausage in a skillet. Add a small amount of olive oil or butter to the pan and heat over medium heat. Cook the sausage for about 2-3 minutes on each side until heated through and slightly crispy.

• For a smoky flavor, consider reheating on a grill. Preheat the grill to medium heat and place the sausage on the grates. Grill for about 3-4 minutes per side, ensuring they are heated thoroughly.

• Use a toaster oven for a convenient option. Set the toaster oven to 350°F and place the sausage on a tray. Heat for approximately 10 minutes, checking to ensure they are warmed to your liking.

• Mixing bowl: A large bowl used to combine the ground venison, ground pork, and spices thoroughly.

• Skillet: A flat-bottomed pan used for cooking the sausage patties over medium heat.

• Measuring spoons: Used to accurately measure the salt, black pepper, dried sage, dried thyme, crushed red pepper flakes, and garlic powder.

• Spatula: A tool used to flip the sausage patties in the skillet to ensure even cooking on both sides.

• Meat thermometer: Optional, but useful for checking that the internal temperature of the sausage reaches a safe level (typically 160°F or 71°C for pork).

• Plate: Used to place the cooked sausage patties once they are done cooking in the skillet.

Batch preparation: Mix a large quantity of venison sausage at once and freeze in portions. This way, you can quickly defrost and cook as needed.

Pre-measured spices: Keep pre-measured packets of your favorite spice blend ready to save time on measuring each time you make the sausage.

Use a mixer: Instead of mixing by hand, use a stand mixer with a paddle attachment to combine the ingredients quickly and evenly.

Shape with a scoop: Use an ice cream scoop to portion out equal-sized patties, ensuring even cooking and saving time on shaping.