Make up a large batch of these Homemade Venison Breakfast Sausage!
⬇⬇⬇ Recipe Below ⬇⬇⬇

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Important! After you mix in your seasoning and refrigerate
it over night... you do not need to give it a final grind, but
if you do, run the last grind through a real coarse plate so
the finished product stays moist. A fine plate like I used is
OK if you are stuffing links... but patties can stay coarse for
better texture and flavor!

This is a fresh product...so make sure the meat stays cold
even if you have to pop it in the freezer from time to time
as you are mixing in seasoning and stuffing etc!

Start with:
3 lbs. of ground venison
2 lbs. ground pork
2/3 lb. ground bacon
Mix lightly

Whisk the following spices into 5 oz. of cold water.
3 to 4 tbsp. of brown sugar
4 to 5 tsp. of rubbed sage
4 tsp. black pepper
4 tsp. kosher salt
3 tsp. parsley flakes
1 tsp. garlic powder
1 tsp. thyme (or a tiny bit more)
1 tsp. rosemary
2 tsp. red pepper flakes
1/2 tsp. ground nutmeg
1/4 tsp. dried marjoram
1/2 tsp. orange zest (or a bit more)
(I forgot... Add 1 tsp. lightly chopped fennel seed)

Whisk until everything is dissolved well into the water.
Pour over the meat, mix in pretty well and put it in the
refrigerator over night.

The next day ... Run it through the grinder one more time then
form into patties or stuff casings for link breakfast sausage.

This is a fresh sausage so you can not cold smoke it etc.
It must be refrigerated at all times and eaten with in 2 to 3
days or frozen. Eat all the 5 lbs. in 6 to 7 months.

Enjoy! Remember make it your own!
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