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Venison breakfast sausage #8765218 12/23/22 04:46 PM
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Bones72 Online Content OP
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I tell you what, I've never messed with breakfast sausage with deer before, but the stuff I just made up is better than Jimmy Dean. Made up 5lbs of it and glad I did and wish I had done more.

I used an 80/20 blend of axis trimmings to Wright's Bacon ends. I'd probably go a bit higher on whitetail. Used the High Mountain kit but added a teaspoon of white pepper, a teaspoon of black pepper, a teaspoon of jalapeño powder, a little, like a pinch, of smoked basil. Did a coarse grind and mixed all up, keeping it real cold and let it sit in the fridge overnight before packaging.

Re: Venison breakfast sausage [Re: Bones72] #8765251 12/23/22 05:19 PM
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Re: Venison breakfast sausage [Re: Bones72] #8765301 12/23/22 06:14 PM
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skinnerback Offline
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Can't go wrong with bacon ends & pieces, not only adds fat but adds great flavor IMO. Interesting touch with the smoked basil. Try a 75/25 venison to bacon E&P's grind for venison bacon burgers too, my family loves it. cheers

Re: Venison breakfast sausage [Re: Bones72] #8765476 12/23/22 10:36 PM
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You nailed it, make some more!

Re: Venison breakfast sausage [Re: Bones72] #8765598 12/24/22 01:30 AM
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Love me some bacon Bambi big macs, they're pretty much a staple at my house too.

Been doing summer sausage for some time now, but branching out this year. Italian and the breakfast I mentioned. Now this poor boy needs to find a used or discount sausage stuffer so I can try more stuff. Really want to do some hot links with my homemade jalapeño salt. Used that stuff plus homemade lime pepper on jerky with a kick of hornitos silver and that was pretty amazing.

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