BREAKFAST SAUSAGE RECIPE VENISON RECIPES

Steps:

• Cut biscuits in fourths.
• Place in the bottom of a greased 9x13” baking dish.
• Crumble cooked sausage over top.
• Sprinkle cheddar cheese over top.
• Combine eggs and milk.
• Pour evenly over top of cheese in casserole dish.
• Sprinkle with salt and pepper.
• Prepare gravy mix according to package directions.
• Once thickened, spread over top of the cheese mixture in baking dish.
• Cover and refrigerate overnight.
• Bake at 350° approximately one hour or until bubbly and cooked through.

Steps:

• On the venison, make sure the fat, ligaments and tissues are all trimmed from the meat. Grind together the venison, pork meat and onion. Do not use to lean a pork meat; fat is needed to keep the sausage moist when cooking.
• Season with salt, peppers and lemon juice.
• Chop the onion tops and add to the sausage mixture. Put into casings or fry as patties or meatballs. This freezes nicely. Use in gumbos, stews, jambalaya, rice and gravy or add sage spice in your meat mixture and use as a breakfast sausage. See this recipe on our website or cookbook: Venison Sausage Stuffed Coq au Vin (Chicken with Wine) If doing the entire ten pounds as breakfast sausage add 1/2 ounce of sage, or more or less to taste.