Breakfast Sausage is a favorite at our house. We often make it into patties to use on sandwiches. Since we are all avid hunters, we use venison in this recipe.
There are a couple key ingredients that give a wonderful flavor to this sausage. Sage, thyme, white and black pepper all blend together for a burst of flavor. You can adjust the cayenne pepper to give as much heat as you would like.
Preparing the meat mixture:
Place the meat in a large mixing bowl.
Mix the spices together in a small bowl. Don’t the colors look wonderful together.
Add the cold water to the spices. Stir until well combined.
Pour the spice mixture over the meat. Mix well.
Weigh meat into 3-ounce portions. Roll each part in to a ball.
Press between two pieces of saran wrap. You will need to adjust you patty maker to the thickness you want the patties to be.
Layer patties between patty paper on a baking sheet. Freeze. Remove from freezer and vacuum pack patties.
We love to use these patties on Sourdough Bagels, Sprouted Bagels, or just top with an egg and cheese. They are delicious however you choose to serve them.
You can use any type of meat with this recipes. We have already used a mix of 2/3 pork and 1/3 chicken. They are delicious as well.
Venison Breakfast Sausage, THM FP
- 5 pounds ground venison
- 5 teaspoons mineral salt
- 1 tablespoon black pepper
- 2 tablespoons ground sage
- 2 teaspoons ground white pepper
- 2 teaspoons garlic powder
- 1 teaspoon thyme
- 1/2-1 teaspoon cayenne pepper
- 1/2 teaspoon ground nutmeg
- 2 tablespoons Brown Sugar Sweetener Substitute
- 1 cup cold water
- Mixing: place the meat in a large mixing bowl. Mix the spices together. Add the cold water to the spices. Stir until well combined. Pour the spice mixture over the meat. Mix well.
- Pressing the patties: Weigh meat into 3-ounce portions. Roll each part in to a ball and press between two pieces of saran wrap. Layer patties between patty paper on a baking sheet. Freeze. Remove from freezer and vacuum pack. 28 patties
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
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Burger Patty Paper
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Venison Breakfast Sausage THM FP
Ingredients
- 5 pounds ground venison
- 5 teaspoons mineral salt
- 1 tablespoon black pepper
- 2 tablespoons ground sage
- 2 teaspoons ground white pepper
- 2 teaspoons garlic powder
- 1 teaspoon thyme
- 1/2-1 teaspoon cayenne pepper
- 1/2 teaspoon ground nutmeg
- 2 tablespoons Brown Sugar Sweetener Substitute
- 1 cup cold water
Instructions
-
Mixing: place the meat in a large mixing bowl. Mix the spices together. Add the cold water to the spices. Stir until well combined. Pour the spice mixture over the meat. Mix well.
-
Pressing the patties: Weigh meat into 3-ounce portions. Roll each part in to a ball and press between two pieces of saran wrap. Layer patties between patty paper on a baking sheet. Freeze. Remove from freezer and vacuum pack.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
