Maple Sage Venison Breakfast Sausage Recipe

I absolutely adore this recipe because it combines the earthy richness of venison with the sweet, comforting notes of maple syrup, creating a breakfast sausage that’s both gourmet and soul-warming. Plus, the mix of spices like sage and nutmeg gives each bite a nostalgic, home-cooked feel, while the quick cooking time means I can enjoy a deliciously unique breakfast without sacrificing too much of my morning chill time.

Creating recipes that make the most of special ingredients is my passion. My Maple Sage Venison Breakfast Sausage is not a run-of-the-mill sausage.

It is packed with flavor, thanks in part to the richness of the venison. The sweetness of pure maple syrup and the warmth of ground nutmeg help to balance that richness and make this sausage absolutely delicious.

Venison can be pretty lean. Adding ground pork fat sure helped to make this sausage juicy.

Then, after that wonderful pork venison mix was well seasoned, I ground up some sage and added it for flavor. And really, can you even have breakfast sausage without pepper?

I ground up a generous amount of that as well.

Ingredients

Ground Venison:
A protein source that is low in fat and high in iron—a delicious flavor bomb.

Ground Pork Fat:
Provides moisture and richness; balances slim venison.

Pure Maple Syrup:
Sweet and natural; rich taste with good-for-you antioxidants.

Sage:
Herb adding peppery, earthy taste; aids with digestion.

Crushed Red Pepper Flakes:
Offers a soft warmth; enhances the body’s metabolism.

Ingredient Quantities

• 2 pounds ground venison
• 1/2 pound ground pork fat
• 1/4 cup pure maple syrup
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried sage
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground nutmeg

Instructions

1. In a large mixing bowl, thoroughly combine the ground venison and ground pork fat. Ensure that they are completely mixed and evenly dispersed so that the flavors will be consistent in the final product.

2. Incorporate the pure maple syrup into the meat mixture, taking care to fold it in gently. You can use your hands or a spatula to do this. No need to rush; the syrup will mix in nicely without much effort.

3. Disperse the salt, black pepper, dried sage, crushed red pepper, garlic powder, onion powder, and nutmeg evenly over the meat.

4. Evenly distribute the spices in the meat, mixing thoroughly so that they are distributed evenly and thoroughly throughout. Of course, make sure to do this with the same care you would take if you were making a meatloaf or burgers. This way, you’ll have spicy, not bland meat, and if you like, you can heroically skip the marinade. (Feel free to mix in some kind of liquid, going minimal, if you want to stick to both a wet and a dry layer in the meat.)

5. After the spices and meat are combined well, cover the bowl with plastic wrap and refrigerate for at least 1 hour or, better yet, overnight, allowing the flavors to meld.

6. Once the mixture has chilled, divide it into equal parts. Shape those parts into whatever you want, be it patties or logs. You can hold them in any sort of formation or even use the space between your hands to make a log if you like.

7. Heat a large skillet or frying pan over medium heat. Lightly coat the skillet or frying pan with a touch of oil, if necessary, to prevent sticking.

8. Set the sausages into the heated skillet. Cook them for roughly 4-5 minutes per side, or until they are thoroughly cooked and have browned nicely all over.

9. Take the cooked sausages out of the frying pan and let them sit for a moment on a paper towel so they can stop draining and barely gurgle. It’s called resting, and it’s one of the four basic postures in the life of a sausage.

10. Serve the Maple Sage Venison Breakfast Sausage hot, and if you want, drizzle on a little more maple syrup. Then dig into one of your favorite breakfast meals, however you want to define that.

Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Spatula or mixing spoon
4. Plastic wrap
5. Refrigerator
6. Large skillet or frying pan
7. Stove
8. Paper towels
9. Optional: Hands (for mixing and shaping)

FAQ

• Can I use an alternative to pork fat?Certainly! You may use ground pork or ground beef instead. However, remember: it’s the fat in pork that keeps the sausage juicy.
• Is fresh sage a good substitute for dried?Dried sage can be replaced with fresh sage, but fresh herbs are less concentrated, so you must use three times the amount to equal the flavor of dried sage: about 3 teaspoons finely chopped.
• What should I do if I don’t have maple syrup?Honey or brown sugar can be used in place of this ingredient, but note that the flavor profile will shift slightly.
• Can this sausage be frozen?Indeed, these sausages maintain their quality in the freezer. Form them into patties and freeze them on a baking sheet. After they have solidified, pack them tightly into any containers you have that are both air-tight and easy to open. They will be good for up to three months.
• How do I cook these sausages?Sausages should be cooked in a skillet over medium heat for about 3-4 minutes per side. They are done when they are browned and cooked through.
• Is it necessary to use venison?Although venison is suggested due to its one-of-a-kind taste, it is perfectly acceptable to use another type of game meat, like elk, or even beef if that is your preference.
• What texture should I expect from the sausage?For me, this is probably the most appealing aspect of the concoction—”tender and juicy, thanks to the balance of ground venison and pork fat, and seasoned with a zesty blend of herbs and spices to make it taste like an Italian sausage.”

Substitutions and Variations

Possible substitutions for the ingredients are as follows:
Venison that has been ground: beef that has been ground or turkey that has been ground.
Pork fat, ground: ground pork, or ground bacon.
Maple syrup: Pure honey or agave syrup
Sage, dried: Uncooked, dry sage; hard-cooked, dry thyme or dill.
Onion powder is fresh onion that has been finely minced.

Pro Tips

1. Chill the Meat and Fat Before mixing the venison and pork fat, chill both thoroughly. Cold fat will incorporate more evenly with the meat and help the sausages hold their shape better when cooking.

2. Use a Gentle Hand When mixing the ingredients, avoid overworking the meat. Over-mixing can lead to a denser texture. Mix just until the ingredients are combined to keep the sausages tender.

3. Taste Test Before Full Cooking Cook a small piece of the mixture in the skillet to test the seasoning. This allows you to adjust the spices if needed before forming all the sausages.

4. Add Moisture if Needed If the mixture seems dry, you can add a tablespoon of cold water or broth to help bind the ingredients and improve texture.

5. Freeze Formed Sausages After forming the sausages, place them on a baking sheet and freeze for about 30 minutes before cooking. This will help them hold their shape during cooking and also makes it easy to store extras for later.