Okay, so I’ve been wanting to try making my own breakfast sausage for a while now, specifically with venison because I got a bunch from my uncle last hunting season. I finally got around to it this weekend, and let me tell you, it was quite the adventure!
First off, I had to dig out the venison from the depths of my freezer. It was a whole process, let me tell you, I tried thawing it in the fridge, a method I’ve come to appreciate for its simplicity and effectiveness. I found this step to be straightforward, requiring only a bit of patience as the meat gradually reached the perfect temperature for cooking. It took some time, but I knew it was necessary for safety and to ensure the meat cooks evenly later on. I had some pork in there too. Decided to use both for the extra flavor and, you know, to keep things moist. I’m not a big fan of dry, crumbly sausage.
I started gathering all the ingredients I thought I’d need. Now, I didn’t have a specific recipe in mind, so I just kind of winged it based on what I like in my sausage. I knew I wanted some sage, a bit of a kick from some red pepper flakes, and definitely some garlic because, well, garlic makes everything better. I also threw in some salt, black pepper, and a touch of brown sugar to balance out the flavors. I measured everything out, but honestly, I mostly just eyeballed it. Seasoning is more of an art than a science, right?
Once I had all my ingredients prepped, I got down to the messy part: mixing everything together. I used my hands, got right in there, and made sure the spices were evenly distributed throughout the meat. It was a bit of a workout, I must say. After mixing, I had planned to let the mixture sit in the fridge for a few hours to let the flavors meld, but I was too impatient. I went ahead and formed the mixture into little patties.
Next, I preheated my grill. It took about five minutes to get it to the right temperature. Then I put the patties on the grill. While the patties were grilling, I cleaned and oiled the cooking grate to prevent sticking and ensure even cooking.
- Grilling: I grilled the patties over high heat, flipping them once halfway through.
- Cooking Time: It took about 7 to 10 minutes in total for them to cook through.
- Resting: After grilling, I let the patties rest for about 3 minutes.
When they were finally done, I took them off the grill and let them rest for a bit. And finally, the moment of truth: taste test time! They turned out pretty darn good, if I do say so myself. They were juicy, flavorful, and had just the right amount of spice. I was pretty proud of my little experiment.
Next time, I think I’ll try adding some different spices, maybe some maple syrup for a touch of sweetness. And I’ll definitely let the mixture sit in the fridge longer. But overall, it was a success! Homemade venison breakfast sausage is definitely going into my regular breakfast rotation. If you’ve got some venison and you’re feeling adventurous, give it a shot. You might surprise yourself!
