Smoked Venison Breakfast Sausage
Easy homemade venison breakfast sausage patties made from ground venison and pork fat, and a unique herb and spice seasoning blend. This spin on country sausage is smoked over oakwood for the perfect balance of gamey, smoky and sweet flavors.
Servings: 12 patties
Equipment
- Meat grinder
Ingredients
- 2 lbs venison neck or shoulder
- 1 lb pork back fat
Seasoning
- 1 tbsp kosher salt
- 2 tbsp fresh sage finely chopped finely
- 1 tsp fresh thyme finely chopped
- 1 clove garlic minced
- 1 tsp ground black pepper
- 1 tsp brown sugar
Instructions
- Fire up your smoker to 225℉ (107℃)
- While your smoker preheats, chop venison and pork fat into 1-inch cubes
- Using your meat grinder’s coarse setting, grind the venison and pork fat together. Then, change your grinder to a finer setting and run the meat through again.
- Add the ground venison and pork fat mix to a large bowl. Add the seasoning ingredients. Mix by hand until well combined.
- When fully combined, pinch off a small piece of the mixture and roll it between your hands to form a ball. Flatten the ball to create a patty shape.
- Repeat until you've used up all of the mixture. Try to keep the patties to a uniform size.
- Place the patties on the smoker grates
- Leave to smoke to an internal temperature of 160℉ (71℃), about 1 hour
- Pull from smoker and serve immediately