Bacon Style Venison Sausage
A savory, smoky breakfast sausage made by blending lean venison with smoked bacon for rich flavor and moisture. It’s a hearty way to start the morning, whether formed into patties or links.
Ingredients
- 2 lb bacon, smoked, unsliced
- 5 lb deer meat, lean
- 1 Tbsp sage, rubbed
- 1 Tbsp smoked salt
Instructions
- Grind both the bacon and venison together.
- Combine the ground meat thoroughly with the smoked salt and rubbed sage.
- Form the meat mixture into links or patties.
- Smoke the links, or cook the patties in a frying pan over medium heat until fully cooked through.
- Serve and enjoy.
Cook’s Notes
Keep the meat and bacon well chilled before grinding for a cleaner grind and better texture. Cook a small test patty first to check the seasoning before forming the rest of the batch.
Ingredient Swaps
If smoked salt isn’t available, regular salt plus a pinch of smoked paprika works well. Ground pork fat can be substituted for bacon if you want a milder flavor.
Serving Suggestions
Serve hot alongside eggs, toast, or pancakes for a classic hearty breakfast. These also pair nicely with home fries or biscuits and gravy.
Storage & Reheating
Store cooked sausage in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat, or freeze cooked patties or links for up to 3 months.
Common Questions
Can I make this without a meat grinder?
Yes, ask a butcher to grind the venison and bacon together, or use a food processor pulsed carefully to achieve a coarse grind.
Do I need to add extra fat to the venison?
The bacon provides plenty of fat and moisture since venison is very lean, so no additional fat is typically needed.
Can I freeze the raw sausage mixture?
Yes, you can freeze the formed patties or links raw for up to 3 months and cook them straight from frozen or after thawing in the fridge.