Sunrise Venison Breakfast Sausage
These sweet-and-spicy venison breakfast patties bring a hearty, flavorful twist to your morning table, perfect alongside eggs and toast or enjoyed on their own.
Ingredients
- 1 pound ground venison
- 1/2 pound ground pork (optional, for added moisture and flavor)
- 2 tablespoons pure maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground sage
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 tablespoons unsalted butter (for frying)
Instructions
- In a large bowl, combine the ground venison and pork.
- Add maple syrup, salt, black pepper, crushed red pepper flakes, sage, garlic powder, onion powder, nutmeg, and allspice. Mix well with your hands until all spices are evenly incorporated into the meat.
- Divide the mixture into 8 equal parts and form each into a patty approximately 3 inches in diameter.
- Heat a large skillet over medium heat and melt the butter.
- Once the butter is hot and bubbling, place the sausage patties in the skillet without overcrowding (cook in batches if necessary).
- Cook each patty for about 6-7 minutes per side until golden brown and the internal temperature reaches 160°F (71°C). Avoid pressing down on the patties as they cook.
- Remove the patties from the skillet and let them drain on a paper towel-lined plate.
- Serve hot with your favorite breakfast sides like scrambled eggs and toast.
Cook’s Notes
Avoid pressing down on the patties while they cook, as this squeezes out moisture and can make them dry. You can prepare the sausage mixture up to a day in advance and refrigerate it until ready to cook.
Ingredient Swaps
You can omit the pork and use only venison, though adding a tablespoon or two of olive oil will help keep the patties moist. The optional pork adds extra fat and moisture but isn’t essential to the flavor.
Serving Suggestions
Serve hot alongside scrambled eggs and toast for a classic breakfast plate, or pair with pancakes or hash browns for a heartier brunch spread.
Storage & Reheating
Store leftover patties in an airtight container in the refrigerator for up to three days, or freeze for up to a month. Reheat gently in a skillet or microwave until warmed through.
Common Questions
Can I make this recipe without pork?
Yes, you can use only venison; just add a tablespoon or two of olive oil to make up for the lost moisture and fat.
How do I know when the patties are fully cooked?
Cook until they’re golden brown on both sides and reach an internal temperature of 160°F (71°C).
Can I prep the sausage mixture ahead of time?
Yes, you can mix the sausage a day in advance and keep it covered in the fridge until you’re ready to form and cook the patties.