6-INGREDIENT
Sunday mornings call for venison breakfast sausage. Whether you are making pancakes or burritos, this sausage is perfect on the side. Just wait till you try these with maple syrup—hello, dreamy goodness! I like to double the recipe and freeze the extras for later uses.
Prep Time:
10 minutes
Makes:
2 pounds
2 pounds ground venison
¼ cup lard
2 teaspoons chopped fresh sage
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon ground allspice
½ teaspoon garlic powder
¼ teaspoon ground nutmeg
1.
In a large bowl, combine the venison, lard, sage, salt, pepper, allspice, garlic powder, and nutmeg; use your hands to mix well.
2.
Form the sausage mixture into 4-ounce patties. Store the patties in an airtight container in the refrigerator for up to 6 days, or vacuum seal and freeze them for up to 3 months.
3 WAYS TO COOK VENISON SAUSAGE
All of these methods work with the sausage recipes in this chapter.
GRILL IT
Preheat an outdoor grill to 375° to 400°F, setting it up for indirect cooking (see
here
). Place the patties over direct heat until browned, about 8 minutes with the lid down, then turn them over, moving them to indirect heat; close the lid and grill until cooked
through, 10 to 12 minutes.
COOK IT IN A SKILLET
Preheat a cast-iron skillet over medium-high heat for several minutes, add 1 tablespoon vegetable oil, tilt the skillet to coat the bottom, then add the patties. Brown on one side for 3 minutes, then turn and brown the other side until cooked through, 3 to 7 minutes.
COOK IT IN THE OVEN
Preheat the oven to 350°F. Put the patties on a baking sheet. Bake until browned on one side, 5 to 7 minutes, then turn and bake until browned on the other side and cooked through, another 5 to 7 minutes.