VENISON BREAKFAST SAUSAGE – KITCHEN IN THE WILDERNESS
Venison Breakfast Sausage - A delicious spin on classic breakfast sausage made with venison. These venison breakfast sausage patties are going to be your new favorite part of breakfast.
Provided by Madi
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 16
Number Of Ingredients 10
Steps:
- In a medium mixing bowl, combine all ingredients (except for the oil) and mix together using your hands until well combined.
- Divide the sausage into 1 inch balls and then pat down until they are about 2 inch disks. Transfer to a sheet pan lined with parchment paper until you complete shaping all of the pieces of sausage into disks.
- In a large cast iron skillet or heavy bottomed pan, drizzle oil and bring to MEDIUM to MEDIUM-HIGH heat. Once the oil is hot, transfer a few sausage patties at a time into the pan and cook for about 2-3 minutes or until the bottom has browned. Flip and cook for another 1-2 minutes. Both sides should be browned but not burnt and cooked through. Transfer to serving dish and cook the remaining sausage patties.
Nutrition Facts : Calories 115 calories, CarbohydrateContent 4 grams carbohydrates, CholesterolContent 25 milligrams cholesterol, FatContent 8 grams fat, FiberContent 0 grams fiber, ProteinContent 6 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 322 grams sodium, SugarContent 3 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 5 grams unsaturated fat
HOW TO: SMOKED VENISON SAUSAGE | RECIPE | PS SEASONING
Make the most of your harvest with these easy and delicious Homemade Smoked Deer Sausages. Whether you're processing your own deer or getting it from your local butcher or meat market, homemade venison sausage is easy to make and one of our favorite ways to enjoy deer meat.
Provided by PS Seasoning
Total Time 1 hours 34 minutes
Prep Time 1 hours 30 minutes
Cook Time 4 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Cut the venison and pork belly into grinderappropriate sized pieces. Place on a tray and in the freezer for 15-20 minutes while you set up the grinder.
- Assemble the grinder with a 3/8” plate to start and grind the meat once through the 3/8” plate.
- Gently combine the Butter Garlic Sausage Seasoning with the once ground meat. Place back in the fridge while you reset the grinder.
- Replace the grinder plate with a 3/16” plate and grind seasoned meat through once.
- Add the binder flour and pink salt to the meat block and combine well with your hands or a meat mixer.
- Add water and mix until protein extraction starts. Prep sausage stuffer with a ¾” horn. Load stuffer with meat block, avoiding any air pockets when loading.
- Thread sausage casings onto horn and gently begin stuffing into casings, leaving just enough give to twist them.
- Link off sausages and use a sausage pricker or sharop knife to remove any air pockets.
- Place on a rack lined sheet tray and place in the fridge overnight to dry and to develop flavors.
- Preheat smoker to 130 degrees F. Hang sausages on smoke sticks, allowing at least 2” between sausages. Place in the smoker for 30 minutes.
- Place ¼ pan of moistened sawdust on the heating element and increase the house temperature to 150 degrees. Smoke for 45 minutes.
- Remove the sawdust and increase the house temperature to 170 degrees and cook for 2-3 hours, or until an internal temperature of the sausage reaches 155 degrees F.
- Take the sausages out of the smokehouse and place in an ice bath for 15-20 minutes to rapidly chill.
- Store in vacuum packed bags for future use or grill up right away and enjoy!
Nutrition Facts : ServingSize 6,
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