Description
A savory and sweet breakfast sausage made with lean ground venison, enhanced with maple syrup and bacon fat, seasoned with herbs and a black pepper kick for the perfect balance of flavors.
Ingredients
1 lb ground venison (or elk, moose, antelope)
2 tablespoons pure maple syrup
3 tablespoons bacon grease, divided
1 ½ tablespoons fresh thyme, finely chopped
1 ½ tablespoons fresh sage, finely chopped
1 teaspoon ground fennel seeds
1 teaspoon dried marjoram
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes
1 pinch ground cloves
Instructions
1. Melt 2 tablespoons bacon grease and let cool to room temperature.
2. Combine all herbs and spices in a small bowl.
3. Add ground venison to a bowl and drizzle with maple syrup and spice mixture.
4. Gently mix meat and seasonings until just combined.
5. Add cooled bacon grease and fold until evenly distributed.
6. Cover and refrigerate 2-12 hours (overnight preferred).
7. Form into 12 patties (1.3 oz each), making thumb depression in center.
8. Heat remaining bacon grease in cast iron over medium-high heat.
9. Cook patties 3-4 minutes first side, 1-2 minutes second side to 160°F.
Notes
Use Grade A Dark Robust maple syrup for best flavor.
Cold hands make for better sausage mixing.
Don’t overwork the meat mixture.
Rest period develops deeper flavors.
Always cook to 160°F internal temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 patties (2.6 oz)
- Calories: 180
- Sugar: 4g
- Sodium: 430mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 21g
- Cholesterol: 70mg
Keywords: venison sausage, maple breakfast sausage, wild game recipe, homemade sausage patties