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Venison Maple Breakfast Sausage

Venison maple breakfast sausage is a hearty and delicious breakfast treat that can be made with venison, beef, or pork. It’s perfect for brunch and can be served with pancakes, eggs, and other breakfast favorites.

To make this recipe, mix the ground venison with the sausage, then add a variety of seasonings. You can use smoked paprika, regular or sweet paprika, nutmeg, brown sugar, salt, black pepper, and cayenne.


Venison maple breakfast sausage is a great way to add a sweet and savory flavor to your favorite dishes. It also makes a delicious addition to the freezer. This recipe is easy to make and can be used with any type of game meat, including elk, deer, sheep, and antelope.

The first step in making venison maple breakfast sausage is to grind the meat with a meat mixer. If you do not have one, it is possible to grind the meat by hand. You will need to be patient and take the time to mix the meat thoroughly so that all the spices blend into it.

Once the meat is ground, you can store it in the refrigerator for up to a week before cooking. You can also freeze the uncooked venison maple breakfast sausage in small patties for later use.

Another great way to serve this venison maple breakfast sausage is to make sausage gravy. This can be used in casseroles, smothered on homemade biscuits, or added to grits and other meals for extra flavor.

If you want to make a flavored version of this sausage, try adding brown sugar and some red pepper flakes. You can also use a different type of seasoning, such as sage or rosemary.

For an even sweeter venison maple breakfast sausage, you can also add pure maple syrup to the meat mixture. You can adjust the amount of brown sugar and maple syrup to suit your personal tastes.

Alternatively, you can make a spicy version of this sausage by incorporating some red pepper flakes or ground cayenne pepper. You can also add some frozen wild blueberries to the meat mixture before grinding it. Once you have a final venison maple breakfast sausage mixture, you can stuff the sausage into casings and tie them off to create individual links of sausage.


If you’re looking for an easy way to use ground venison, look no further than this venison maple breakfast sausage recipe. It’s lower in fat than pork or beef breakfast sausage and can be made into delicious small bites to enjoy with your favorite savory breakfast dishes.


To make this venison maple breakfast sausage, start by cutting the venison into 1 inch cubes. Trim off any bloody areas and tough connective tissue that may occur during butchering, then grind the meat through a coarse plate on a meat grinder.

Once the meat is ground, add the seasonings and ice water and mix thoroughly with your hands to combine. Grind the mixture again, this time using the fine die on the meat grinder. Once the second grind has been done, add the maple syrup and mix the mixture once more by hand.

Then, divide the sausage mixture into one pound portions and store in zip top freezer bags to freeze for up to 4 months. Thaw the frozen sausages in the refrigerator before forming into patties and cooking them as directed above.

Serve venison sausages with your favorite breakfasts, such as grits, pancakes, oatmeal, and waffles. You’ll be surprised how delicious they are!

You can also make venison sausage links and smoke them with pecan or hickory wood. Smoking your venison sausage links takes less time and produces more flavor than grilling them.

If you’re planning to make a large batch of venison maple breakfast sausage, you can double the recipe and store it in freezer-safe containers or vacuum-sealed bags. The fresh sausage will last 5-7 days in the refrigerator, or you can freeze it in between sheets of parchment paper for later use.


If you are looking for a quick and easy sausage recipe that is packed full of flavor this venison maple breakfast sausage is perfect for you. It is a sweet sausage that pairs beautifully with pancakes, waffles and eggs!

The recipe is also easy to make and requires no special equipment, just a few basic ingredients. It is made using ground venison and pork fat to keep the meat moist while cooking.

For a more sweet and savory variation on this recipe, replace the brown sugar with maple syrup. You can also add a few tablespoons of fresh ground clove or fennel seeds to the spice blend. You can also use regular or sweet paprika in place of the smoked paprika if you prefer.

A meat mixer is not a necessity for this recipe but it does make it easier to add the seasonings without overdoing them. If you do not have a meat mixer, you can mix the spices with your hands to assure even distribution.

Once the sausage is formed into patties, cook over medium heat in a skillet until browned and cooked all the way through. Remove from the skillet and allow to cool for a few minutes before serving.

This recipe makes six pounds of venison sausage which can be frozen for later use. To freeze, divide into one pound sections and pack in a freezer bag. Seal and freeze up to 4 months before thawing and forming into patties.

The venison maple breakfast sausage is best served right away or within five days of thawing in your refrigerator. The pork fat will start to go rancid after a few months. It also has a tendency to dry out when stored for long periods of time, so be sure to cook it to an internal temperature of at least 160 degrees before eating.

You can serve this sausage as a side dish or in sandwiches, and it pairs well with other dishes like French toast, pancakes or oatmeal. You can also make sausage gravy and serve it with homemade biscuits for a southern inspired breakfast!


Venison maple breakfast sausage is the perfect accompaniment to pancakes or waffles for a quick, easy, and delicious breakfast. It’s also great stuffed into homemade biscuits or between two hot homemade biscuits for a hearty breakfast treat.

This venison maple breakfast sausage recipe is simple to make and can be cooked immediately or frozen for later use. Uncooked sausage patties can be eaten within a week, or placed in freezer-safe zipper-lock bags and frozen for up to a year.

The ingredients in this venison maple breakfast sausage recipe include pork shoulder, ground venison, brown sugar, salt, black pepper, paprika, nutmeg, garlic powder, and red pepper flakes. These spices provide a balanced flavor for this savory venison maple sausage.

Pork fat helps keep lean venison meat juicy during the cooking process, and it adds a layer of flavor that beef doesn’t have. It can be found in many grocery stores or butcher shops, and it’s an excellent way to get a hefty dose of fat without adding much extra calories.

To prepare this venison maple breakfast sausage recipe, trim the venison of bloody areas and tough connective tissue and cut it and the pork into 1 inch cubes. Grind both meats through the fine plate of your meat grinder.

Combine the ground meat, salt, herbs, garlic powder, black pepper, paprika, sugar, and red pepper flakes in a bowl and mix thoroughly. Form the mixture into small patties or breakfast links. Or, you can stuff the mixture into casings and use as bulk sausage for burgers or other meals.

Once the venison maple breakfast sausage is formed into patties, they can be cooked in a skillet over medium heat for about 3 minutes per side. They can be served on their own, or topped with a salsa sauce.

To serve, place a slice of the venison maple sausage on top of each serving of pancakes or waffles and top with any salsa you prefer. A little bit of maple syrup on the pancakes and a spoonful of salsa sauce on each sausage will give you a sweet and savory breakfast treat.

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