Note: The exact composition can vary based on your specific recipe and dietary preferences. Make sure to adjust the ingredients according to your taste and any dietary restrictions or guidelines you might have.
Steps
### Detailed Steps for Making Bulk Venison Breakfast Sausage
#### Introduction
Making your own bulk venison breakfast sausage is not only rewarding but also allows you to control the quality of ingredients and flavor profiles. This recipe uses a mix of spices and venison to create delicious, homemade sausages that can be stored in the freezer for months.
#### Ingredients Needed
- 2 pounds ground venison (85% lean/15% fat)
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Optional: additional spices for taste, such as cayenne or chili flakes
#### Equipment Needed
- Large mixing bowl
- Measuring spoons and cups
- Digital kitchen scale (for precise measurements)
- Sausage stuffer kit with casings or sausage links
- Long knife or sausage grinding plate
- Clean work surface
### Step-by-Step Guide
1. **Prepare Your Workspace**
- Ensure your workspace is clean and well-organized.
- Set up a cutting board, bowl for mixing the ingredients, and any other necessary tools.
2. **Grind the Venison (Optional)**
- If your ground venison comes from a store-prepared meat product, you can skip this step.
- For better texture and flavor control, use a sausage grinder attachment on your food processor or attach it to a hand-cranked grinder. Run the venison through the grinder using a 1/4-inch plate.
3. **Mix Ingredients**
- In a large mixing bowl, combine the ground venison with all dry spices.
- Use clean hands or a wooden spoon to thoroughly mix the ingredients until well combined and evenly distributed.
4. **Stuffing the Sausage**
- Place your sausage stuffer kit on a clean surface.
- Insert the end of each casing into the stuffing horn, ensuring it is securely attached.
- Begin stuffing the sausages by feeding them through the stuffing tube, squeezing out the meat as you go to form even links. Ensure there are no air pockets.
5. **Trimming and Storage**
- Once all sausage has been stuffed, trim any excess casing from the ends of each link.
- Store the sausages in a cool place for several hours or overnight before refrigerating them. You can also freeze them to extend their shelf life.
6. **Cooking the Sausage Links (Optional)**
- To cook the sausage, bring a pot of water to a boil and carefully add the links.
- Reduce heat to a simmer and cook for 15-20 minutes or until done, ensuring they reach an internal temperature of at least 160°F (71°C).
- Serve hot with your favorite breakfast sides.
#### Tips for Success
- **Consistency**: Use a consistent grind size for better texture.
- **Temperature Control**: Keep the meat refrigerated to prevent bacterial growth during preparation.
- **Spice Balance**: Adjust the spice levels based on personal preference and desired flavor intensity.
#### Conclusion
Making bulk venison breakfast sausage is an enjoyable process that results in a flavorful, wholesome meal. With these detailed steps, you can confidently create your own sausages at home using fresh venison and custom spices. Enjoy your delicious homemade venison breakfast!