Okay, so, I’ve been wanting to try making my own breakfast sausage for a while now, and I finally took the plunge. Let me tell you, it’s a total game changer! I decided to go with venison because, why not? I had some in the freezer, and I figured it would add a nice, rich flavor. Plus, it’s a bit leaner than your typical pork sausage, which is a bonus.
Getting Started
First things first, I needed to gather my ingredients. I had about 4 pounds of ground venison already thawed out. Then, I grabbed about a pound of pork fat from the butcher – you need some fat to keep the sausage juicy and flavorful. For the seasoning, I wanted to keep things simple, so I picked up some pre-mixed breakfast sausage seasoning. I gotta tell you, It is easy for me. There are lots of different blends out there, but this one seemed like a good starting point. And I use it all the time!
Mixing It Up
With all my ingredients ready, it was time to get mixing. I dumped the venison and pork fat into a big bowl and added the seasoning. This is where you gotta get your hands dirty! I mixed everything together until it was well combined. It’s a bit messy, but it’s also kinda satisfying.
Forming the Patties
Once the meat mixture was ready, I started forming it into patties. I just grabbed a handful of the mixture and flattened it out into a round shape. Nothing fancy, just your basic sausage patty. I laid them out on a baking sheet lined with parchment paper. To be honest, I didn’t really measure anything out, I just eyeballed it.
Cooking Them Up
Now for the best part – cooking! I heated up a large skillet over medium heat and added a little bit of oil. Once the pan was hot, I carefully placed the sausage patties in the skillet, making sure not to overcrowd it. I cooked them for about 5-7 minutes per side, until they were nicely browned and cooked through.
The Taste Test
Finally, the moment of truth! I pulled the cooked sausages out of the skillet and let them rest for a few minutes. Then, I took a bite. Holy moly, they were good! The venison added a really nice, slightly gamey flavor that wasn’t overpowering. And the pork fat kept them super juicy. The seasoning blend was spot on, too – just the right amount of savory and a hint of sweetness. Seriously, these were way better than any store-bought breakfast sausage I’ve ever had. What a great day!
- Tips: Don’t overmix the meat, or it can become tough.
- Tips: You can also form the sausage into links if you prefer.
- Tips: Cook the sausage to an internal temperature of 160°F.
- Tips: These sausages are great on their own, in a breakfast sandwich, or with eggs and hash browns.
All in all, making venison breakfast sausage was a fun and rewarding experience. It’s definitely something I’ll be doing again. If you’re looking for a tasty and relatively easy way to up your breakfast game, I highly recommend giving it a try!
