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READY IN 10 mins

Venison Breakfast Sausage

Read Reviews (17)

"Homemade venison sausage for breakfast." — THOMAS ELLEFSON

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Original recipe makes 12 patties Change Servings

1 pound ground venison
8 ounces bacon, minced
1 teaspoon ground sage

1/2 teaspoon ground ginger
1/4 teaspoon pepper
3/4 teaspoon onion salt

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Directions

Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.

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PREP 10 mins
READY IN 10 mins

Footnotes

Cook's Note:
If you would like to start with a venison roast and grind it yourself, just cut the venison and bacon into chunks, then toss together with the seasonings before grinding and forming into patties.

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I followed the recipe exactly. Unfortunately, I didn't have fresh venison at the time, so resorted to frozen. That's the only reason I didn't give my attempt 5 stars. The patties were delicious, but Im sure they would have been even better with fresh venison. The left-over patties were delicious in hamburgers too. I'll use the same recipe in the future for moose and caribou, it was that good.

—Jim

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Jan 28, 2007

This is the first time I've ever made sausauge out of any kind of meat, and it turned out wonderful. The flavor was perfect. I made a platter full of these for my 5 boys, and not one was left over. Thanks!

—mswilson

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18 Ratings

Nov 27, 2006

It was alright, I added 1/4t cayenne & 1/2t red crushed peppers. I like things with a little spice.

—Trevor

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Jul 21, 2009

The firt attempt at making this sausage I ended up with venison hamburgers with bacon. The second time I put everything in the food processor, added a jalapeno, and doubled the spices (the venison overpowered everything the first time). I feel that it was still lacking some fat could be my ground venison.

—MrMrsScott

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Feb 24, 2009

I just ate the first test patty and it was some of the best sausage I have tried. I like some spice so I added some crushed red pepper flakes and some ground cayenne pepper ( I didnt measure the amount just what looked like it would add a kick). I will be making huge batches to pass out to family and friends. My mouth is watering just writing the review. Thanks for posting this one.

—lost cook

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Jan 22, 2008

very good, I had a hard time finding a recipe similar to my moms but this one does the trick!

—Sarah

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Dec 11, 2006

This looks really good..pretty much what I was looking for in a recipe. I found a few from a couple of wild game cookbooks, but I think this tops them! I will probably follow the other reviews and spice it a little more, but looks good! Thanks!

—TABULADY

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Jan 27, 2011

This did not end up with enough fat content to taste like a traditional breakfast sausage. That being said it was pretty good and is a great idea, the spices need to be increased to taste, also I think a touch of brown sugar would be a nice addition.

—Sarah-May

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Nutrition

Calories
75 kcal
4%

Carbohydrates
0.2 g
< 1%

Cholesterol
35 mg
12%

Fat
3.5 g
5%

Fiber
0 g
< 1%

Protein
10 g
20%

Sodium
270 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Venison Breakfast Sausage

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 75
Calories from Fat: 31

% Daily Value *
Total Fat 3.5g 5 %
Saturated Fat 1.2g 6 %
Cholesterol 35mg 12 %
Sodium 270mg 11 %
Potassium 123mg 3 %
Total Carbohydrates 0.2g < 1 %
Dietary Fiber 0g < 1 %
Protein 10g 20 %
** Sugars 0g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium < 1 %
Iron 13 %
** Thiamin 4 %
Niacin 20 %
Vitamin B6 5 %
Magnesium 3 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.