This is our favorite Breakfast Venison Sausage Recipe when we want to turn some deer meat into breakfast or brunch.

Why You'll Love This Venison Breakfast Sausage

Making your own breakfast sausage at home is a game changer, especially when you’ve got a freezer full of venison waiting to be transformed into something delicious. This homemade venison breakfast sausage recipe is a must-try for deer and elk hunters. Packed with amazing flavor, this venison sausage recipe is easy to make and ensures that none of your hard-earned venison goes to waste. Plus, nothing beats the satisfaction of knowing exactly what’s in your sausage.

Making sausages with your wild game can be a great way to enjoy the meat you bring home. It’s also a great way to share wild game with friends and family who might not be familiar with it or are reluctant to try it. This breakfast venison sausage recipe is an easy way to get you started before tackling something like my Andouille Sausage. And it's damn delicious!

When you’re cooking up a hearty breakfast for the family, this venison sausage recipe delivers every time. The perfect blend of spices, a hint of sweetness with the brown sugar, and just the right amount of heat will have everyone asking for seconds.

Tested And Approved Venison Sausage Recipe

I went through a lot of different versions of venison breakfast sausage before finally being happy with this one. And that's because this version was overwhelming approved by my two biggest critics - my wife and our 10-year-old daughter. They both LOVE this breakfast sausage served with grits and toast!

Why Make Your Own Venison Sausage?

If you’ve ever tasted store-bought sausage and wondered why it’s loaded with preservatives, fillers, or unpronounceable ingredients, making your own sausage is the perfect solution. By making your own venison sausage, you control the flavors and the quality of the ingredients. Plus, using venison is a leaner and healthier option compared to many store-bought alternatives.

Why Do We Add Milk To Homemade Sausage

The addition of milk helps keep the sausage juicy so it doesn't dry out.

Cold Milk vs. Powdered Milk In Sausage

You’ll notice I use cold milk for this recipe. In general, a perishable food like milk should not sit out of the refrigerator for longer than an hour if it’s pretty warm in the space where you are making the sausage. This is why most people use powdered milk and ice water as both a binder and to add moisture to your sausage. But because this recipe uses already ground venison and pork, the process is quick, and it’s acceptable to use cold milk in this case. However, if you are grinding the sausage at the same time you are making this recipe, I recommend using powdered milk instead.

The Perfect Blend Of Ingredients

The secret to great breakfast sausage lies in the spice mix. Each ingredient plays a role in creating the perfect balance of flavors. Here’s what you’ll need:

3 pounds ground venison
7 pounds ground pork
4 Tablespoons salt
1 Tablespoon black pepper
3 Tablespoons brown sugar
2 Tablespoons ground dried mustard
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons ground marjoram
2 teaspoons dried thyme leaves
1 teaspoon ground cloves
1 teaspoon crushed red pepper flakes
½ cup cold milk

This recipe yields a generous 10-pound batch of venison breakfast sausage, making it perfect for stocking your freezer with ready-to-cook sausage. Feel free to halve the recipe if you’re working with a smaller amount of venison.

Easy Step-by-Step Instructions

Making this homemade venison breakfast sausage is easier than you think. With just a little prep, you’ll have a batch of flavorful sausage ready to cook or freeze.

In a large bowl, combine all the ingredients. Use your hands to mix everything thoroughly, but be careful not to overwork the meat mixture. Overmixing can result in a dense texture.
Decide how you want to shape your sausage. I prefer forming small patties because they cook quickly and evenly. However, you can also shape the mixture into bulk packages or stuff it into links if you have the equipment.
If you’re not cooking the sausage right away, refrigerate it and use within five days. For longer storage, portion the sausage and freeze it in airtight containers or vacuum-sealed bags for up to three months.
When you’re ready to cook, use an instant-read meat thermometer to ensure the sausage reaches an internal temperature of at least 160 degrees Fahrenheit.

Pro Tips For The Best Venison Sausage

Keep it cold: Cold ingredients are easier to work with and help maintain the texture of the meat. Chill your mixing bowl and utensils for even better results.

Test your seasoning: Before shaping all your sausage, cook a small patty and taste it. Adjust the seasoning if needed to suit your preferences.

Invest in a meat thermometer: Cooking your sausage to the correct temperature ensures it’s safe to eat while keeping it juicy and flavorful.

Serving Suggestions

Venison breakfast sausage is incredibly versatile. Even though my wife and daughter prefer it alongside grits and toast, you can serve it alongside eggs and toast for a classic breakfast, or crumble it into a skillet with potatoes and onions for a hearty hash. It’s also a fantastic addition to breakfast sandwiches, biscuits and gravy, or even as a pizza topping.

More Wild Game Breakfast Recipes

If you are looking for more great wild game breakfast recipes, you can check out all the great options we've got for you right here.

Come Deer Hunting in North Dakota

If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.

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