Sausage patties are way more fun on a sandwich than a link! It's super economical (and delicious!) to make up your own.
When you’re first diving into making your own things, something like making sausages and stuffing them into casings can feel overwhelming. Or, you simply don't have enough meat to make a large batch of sausages and you just want to make a small amount.
My breakfast sausage recipe I use that we stuff into casings, involves pork fat, which is terrific, and necessary with a stuffed sausage to not be dry; but for patties, I don't think it's necessary and it streamlines this process, as well as makes it more frugal for those hunting but not farming.
If you're grinding a bunch of meat at once, set some aside for these amazing Sausage Rolls or how about Lentil Soup?
I started developing my own sausage recipes in 2013, and in 2020, I swapped the balsamic vinegar I usually use for apple cider vinegar and WOW it made a big difference and that's what I've done ever since. Why vinegar in sausage?? Well, vinegar or alcohol adds a POP of flavour that you will miss if it's not there!
I never make just a pound, as that's only one breakfast worth for us, but I did the measurements as a pound for you, so that you can try that if needed. Or if you want more, simply increase the servings number on the recipe card to increase your recipe size!
How your meat is ground will make a difference - we have two different options for our Cabela's Carnivore 1 HP grinder and we do all our ground meat for regular dinner use on the small setting, once. Many people prefer a double grind but I find double ground, in anywhere that you’re browning and using like marinara sauce or tacos, it becomes tiny tiny little bits. You could definitely use double ground here, but if your meat is really coarsely ground, your patties won't hold together too well.
Key Ingredients
Meat - We definitely grind our own, but if you are just starting out, simply use whatever ground game you have on hand or pick some up from the butcher. Since breakfast sausage is a familiar preparation, it can get your family used to wild game.
Liquids - To add that pop of flavour, we use both sweet and sour. Maple syrup and ACV are my key ingredients!
Seasoning - Garlic and onion for the savoury, plus nutmeg and others to round everything out.
How to Make Wild Game Breakfast Sausage
***See recipe card below for precise measurements and instructions.***
Step 1: Add the seasonings to the ground meat and mix well. Then add the wet ingredients and stir again.
Step 2: Form into evenly-sized meatballs, then gently flatten to an even thickness.
Step 3: I let them rest about an hour now so the flavours can blend before cooking.
Step 4: Cook in a skillet or on a griddle, flipping once halfway through. Serve!
Tips and Tricks
- Always let your mixture rest first - if you cook immediately after mixing you won't have a good blend of flavours on your meat.
- A Danish dough whisk is perfect for this mixture - but you'll still have to touch it to form the patties! No shame in using gloves if meat isn't your favourite to touch.
- These freeze super well. I freeze right away after forming!
FAQs
We are partial to venison, and hopefully nab a few deer each hunting season. You can use any wild game you have on hand, and yes, you can certainly use pork if that's your preference! Just be mindful of your sourcing for wild game and either hunt your own or use from a butcher you trust.
You can use a scooper or a scale. After a while, you just know what feels right! Especially when I get in a groove making many pounds at once. Also make sure and flatten to an even thickness so they cook at the same rate.
When I flatten the patties I line them up on parchment and stack them up (parchment between layers!) and place them in a bag for the freezer. This way you can easily grab exactly the amount you need and cook straight from frozen.
Photos by Dante from Shire by the Sea
More Breakfast Recipes
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Venison Breakfast Sausage Patties
Ingredients
- 1 lb ground venison or use any ground wild game
- 1 teaspoon sea salt
- ¼ teaspoons garlic powder
- ¼ teaspoon ground black pepper
- 1 tablespoon dried minced onion or 1 teaspoon onion powder
- ¼ teaspoon nutmeg see notes
- ½ teaspoon ground sage
- 1 tablespoon maple syrup or 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- In a bowl, weigh out your ground venison. Sprinkle all powdered seasonings on top. Mix in well. Drizzle maple syrup and apple cider vinegar over top and mix well.
- Divide up into balls and flatten into patties. Sausage meat does best if it sits at least an hour before you use it, for flavours to combine.
- Cook in a skillet over medium heat, flipping once until cooked through.
Notes
- I grate my own nutmeg! If you’re buying pre powdered, double it, as it's not as strong tasting as fresh grated.
- To freeze, I simply stack patties up with parchment in between and place in baggies. Done! We fry from frozen - just may want a slightly lower heat so they don't burn before the middle cooks through.
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