Bacon Style Venison Sausage
A hearty homemade breakfast sausage that blends lean venison with smoky bacon, seasoned simply with sage and smoked salt for a savory start to the day.
Ingredients
- 2 lb bacon, smoked, unsliced
- 5 lb deer meat, lean
- 1 Tbsp rubbed sage
- 1 Tbsp smoked salt
Instructions
- Grind both the bacon and venison together, then mix thoroughly with the smoked salt and rubbed sage.
- Form the seasoned meat mixture into links or patties.
- Smoke the links, or cook the patties in a frying pan over medium heat until fully cooked through.
Cook’s Notes
Keep the meat and grinder attachments very cold before grinding to get a clean grind and good texture. Cook a small test patty first to check the seasoning before forming the rest of the batch.
Ingredient Swaps
If smoked bacon isn’t available, regular thick-cut bacon can be used, though it will lack some smokiness. Ground pork can substitute for the bacon in a pinch, adding a bit of extra fat and smoked paprika for flavor.
Serving Suggestions
Serve the patties or links alongside eggs, toast, or pancakes for a classic hearty breakfast plate.
Storage & Reheating
Store cooked sausage in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a skillet over medium-low heat until warmed through.
Common Questions
Can I make this sausage without a meat grinder?
Yes, ask your butcher to grind the venison and bacon together for you, or use a food processor pulsed carefully to a coarse ground texture.
Why add bacon to venison sausage?
Venison is very lean, so the bacon adds necessary fat and smoky flavor to keep the sausage moist and juicy.
Can I freeze the raw sausage mixture?
Yes, you can freeze the formed patties or links raw, separated by parchment paper, and cook them straight from frozen or after thawing in the fridge.