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Venison Breakfast Sausage Recipe


Venison Breakfast Sausage Recipe
Photograph © 2012 Jody Horton

In his fantastic cookbook, Afield, Jesse Griffiths adds maple syrup to these savory sausages. Sweet, peppery, and aggressively spiced, these are great with eggs, a stack of pancakes, French toast, or used as a stuffing. This sausage is slightly leaner than the others, but feel free to increase the amount of pork fat in the recipe to 1-½ pounds if you like.

From Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish by Jesse Griffiths. Welcome Books. Text © 2012 Jesse Griffiths. Photographs © 2012 Jody Horton. Foreword © 2012 Andrew Zimmern. Reprinted with permission from the publisher www.welcomebooks.com/afield

Prep Time: 20 minutes

Cook Time: 5 minutes

Freeze time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 5 pounds


  • 2 tablespoons black peppercorns
  • 1 tablespoon rubbed sage
  • 2 teaspoons ground ginger or finely chopped
  • fresh ginger
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 4 pounds venison trim, cut into 2-inch pieces
  • 1 pound pork fatback, cut into 2-inch pieces
  • 1-1/4 ounces Kosher salt
  • 1/2 cup maple syrup


  1. In a spice grinder or mortar, grind the black pepper, sage, ginger (if dried), cayenne, and nutmeg to a fine powder.

  2. Mix together the venison, fatback, ground spices, ginger (if using fresh), and salt. Spread out on a baking sheet and freeze for 30 minutes.

  3. Grind the meat through the medium plate of a meat grinder into a chilled bowl, then spread out on baking sheet and freeze for 10 minutes.

  4. Grind the meat again through the medium plate into a chilled bowl. Add the maple syrup and mix well. Cook a small patty of the sausage, taste, and adjust the seasonings in the mixture.

  5. Divide the sausage into 4 or 5 portions, wrap in plastic wrap, and refrigerate for up to 7 days or freeze for up to 6 months. To cook, form small, flat patties and brown on a griddle over medium-high heat.

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