This venison recipe is somewhat of an anomaly. Ninety per cent of the venison sausage recipes you typically find are for dinner sausages, usually involving a smoker to make pepperoni- or pepperette-style sausages. But with this one, you can make a batch of venison breakfast sausages that are as moist and every bit as tasty as pork or beef breakfast sausages. And by preparing a large batch, you can divide it into smaller portions and freeze them to use later as needed. Makes 48 patties.
6 lb ground venison
2 lb ground pork
¼ cup curing salt
1 tbsp pepper
1 tbsp crushed dried chillies
¼ cup brown sugar
3 tbsp dried sage
2 tbsp butter
Place the venison and pork in a large bowl and mix together. Add the remaining ingredients and mix well. Fry, then eat one small piece to ensure the seasoning is to your taste before proceeding to the next step.
Divide mixture into eight one-pound portions and freeze. When ready to use, thaw one portion and form into six patties.
Melt butter in skillet over medium heat and cook sausage patties, turning occasionally, until browned and cooked through.
For the glass
Pair this morning treat with a tall glass of freshly squeezed orange juice or your favourite breakfast beverage.