posted
I absolutely love this recipe. I add a little more maple syrup and a bit more sage though because I like it! Pan fry it and it's sooo good.
Decatur's Venison Breakfast Sausage
INGREDIENTS 2 pound ground venison 1 pound bacon, minced (or 1 lb pork sausage) 2 teaspoon ground sage 1/4 cup real maple syrup(optional) 1/2 teaspoon pepper 1 1/2 teaspoon onion salt (Can also add 1/8 teaspoon cayenne if you like it a little hot)
DIRECTIONS Combine the venison, bacon, sage, syrup, pepper, and onion salt in a large bowl; mix well. Shape into 24 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.
-------------------- "The bottom line is, if you shoot something, be proud of it. If you can't be proud of it, don't shoot it. God didn't create any "justs." Neither should bowhunters." -Dwight Schuh Posts: 1624 | From: Freetown, Indiana | Registered: Dec 2005
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posted
I just made some of this for myself. Took my first bite about 1 minute ago. Delicious!! Even better than I imagined. I just gotta make some of this up for hunting camp next year.
Posts: 403 | From: Stony Plain, Alberta | Registered: May 2008
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posted
I use a recipe very similar to this, however....it doesn't include the maple syrup. Also, I also like a LOT of sage. I will sure give your recipe a try! Thanks.
Posts: 563 | From: Texas | Registered: Dec 2007
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I made a batch of this and it was very good. My family really liked it.
Thanks
Gilbert
-------------------- The blessing of the Lord, it maketh rich and He addeth no sorrow with it. Prov 10;22 Posts: 891 | From: Texas | Registered: Apr 2007
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posted
Thanks! I had my venison burger done up with bacon added this time, and I've been looking for a good breakfast sausage recipe. I mixed some with pork sausage and added some sage, salt, and pepper, but your recipe looks better.
-------------------- Those who would give up essential liberty to purchase a little temporary safety deserve neither liberty nor safety.- Ben Franklin Posts: 2390 | From: New Albany, MS | Registered: Jul 2008
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Just got a meat grinder for christmas and have been looking for looking for new sausage recipes. This one sounds great! Going to make a up a batch tomorrow and try it out sunday morning. Thanks for sharing
Posts: 61 | From: Denver, CO | Registered: Dec 2004
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posted
I'd wondered if anyone tried this. It's good stuff eh? Glad ya'll like it. Shoot, I think I will make some tomorrow! Makes me hungry just thinking about it.
-------------------- "The bottom line is, if you shoot something, be proud of it. If you can't be proud of it, don't shoot it. God didn't create any "justs." Neither should bowhunters." -Dwight Schuh Posts: 1624 | From: Freetown, Indiana | Registered: Dec 2005
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Ha Varmit, made a run of it a couple of weeks ago,turned out very good. Got my deer burger thawing right now for a double run of it, promised a friend a few patties. Used some of my first batch to make a big pan of sausage and onion gravy umm-uummmh. Thanks for sharing the recipe. Charles PS did spice it up a little bit
Posts: 282 | From: NORTH CAROLINA | Registered: Jun 2008
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thanks a lot!!burger and fries my wife is cooking just lost their appeal guess i need to go hunting since there is no deer meat here
Posts: 49 | From: kentucky | Registered: Aug 2010
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Thanks for this recipe. I just made some just using the wild piggy I just killed. It's a little mild for my taste but a great start! I am going to cut the syrup in half and double everything else. I'll let you know how it turns out tomorrow!
Benjy
-------------------- TGMM Family of the Bow ZIPPER SXT 60" RECURVE 52# @ 29" ZIPPER SXT 64" LONGBOW 71# @ 29" Posts: 1482 | From: Irmo, SC | Registered: May 2006
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I just use red pepper flakes instead of cayenne- and more fresh sage but that's a really great recipe you can't go wrong with!
-------------------- "Be always at war with your vices, at peace with your neighbors, and let each new year find you a better man..." Benjamin Franklin
posted
I like them better than cayenne powder benjy because it gives a little kick right in that one spot where it is- but the ground cayenne makes the whole sausage 'hot'.
I don't use tons of them, just a teaspoonful in about a 3 lb package is plenty...and they are hot if you put one in your mouth but cooking mellows them some.
It's all to your taste bud...try some fresh sage though, instead of jarred stuff- you'll really like the difference.
-------------------- "Be always at war with your vices, at peace with your neighbors, and let each new year find you a better man..." Benjamin Franklin
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