Venison Breakfast Sausage
8 lbs venison
2 lbs bear
4 lbs pork fat
1 1/2 Tbsp salt
3 tbsp dried sage
3 tbsp ground black pepper
3 tbsp ground ginger
1/2 cup maple syrup
The meat you use to make these sausages can vary with whatever you have available that season. Use venison, all pork, beef or moose. Just keep in mind that the more lean the meat, the more pork fat you will need so it doesn't taste like cardboard.
It is very important to keep the meat very cold while you are working. That's why we like to wait until winter to make sausages, then we close the kitchen door and work with the windows open.
Trim and cut meat and fat into chunks that will fit easily into your meat grinder. Add salt & seasonings and mix well.
Place in the freezer for 1/2 hour - 45 minutes to get really cold. Chill your meat grinder as well.
Grind the meat with a fine grinding plate. Add 1/2 cup of maple syrup and mix really thoroughly. Put the ground sausage in the fridge while you clean up.
This make a LOT of sausage, so I froze six pounds in 3/4 pound packages for making sausage patties and the remainder I stuffed into casings using an attachment on my meat grinder. The sausage links were air-dried in the fridge for a couple hours to firm up before freezing in labelled bags.
ramblings of Nicole Narbonne