Amish Venison Breakfast Sausage Food
AMISH VENISON BREAKFAST SAUSAGE
Now that I live in Amish country (Mio is full of Amish) I thought I would share one if the local recipes.
Provided by Stormy Stewart
Categories Meat Breakfast
Time 45m
Number Of Ingredients 7
Steps:
- 1. In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture of tender quik, pepper, sage, sugar, and red pepper flakes. mix very well. Then taste test a small bit by frying it up to taste and add as needed any seasoning to taste
- 2. Divide into 8 (1 pound) packages for freezing or make links.
- 3. According to the recipe it has 93 calories per serving 4.1g total fat 46 mg cholesterol But it never stated the actual serving size.
VENISON BREAKFAST SAUSAGE
Venison Breakfast Sausage is savory, tasty, and simple to make.
Provided by Kay Schrock
Categories Breakfast
Time 16m
Number Of Ingredients 8
Steps:
- Stir the seasonings into the bacon fat.
- Break apart the venison in a bowl, and pour the seasoning mixture over the meat. Using your fingers, gently mix together.
- Form into patties and fry for 2-3 minutes per side over medium heat.
Nutrition Facts : ServingSize 2 patties, Calories 189 kcal, Carbohydrate 1 g, Protein 25 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 91 mg, Sodium 523 mg, Fiber 1 g, Sugar 1 g
VENISON BREAKFAST SAUSAGE
Homemade venison sausage for breakfast.
Provided by THOMAS ELLEFSON
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.
Nutrition Facts : Calories 74.9 calories, Carbohydrate 0.2 g, Cholesterol 35.3 mg, Fat 3.5 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 270.3 mg
VENISON BREAKFAST SAUSAGE
This is the best venison sausage I have tried. It doesn't last long. Make sure to use a vacuum sealer to freeze. The sausage will stay fresh tasting much longer.
Provided by Nancy in Michigan
Categories Breakfast
Time 1h
Yield 8 pounds, 32 serving(s)
Number Of Ingredients 10
Steps:
- Put venison through meat grinder. Mix all spices and ground pork with the ground venison thoroughly by hand. Package in 1 lb packages and vacuum seal.
Nutrition Facts : Calories 217.9, Fat 13.4, SaturatedFat 5, Cholesterol 88.5, Sodium 491, Carbohydrate 0.3, Fiber 0.1, Protein 22.5
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- Add in the seasonings, and thoroughly mix all together, blending the spices into the meat mixture.
- To freeze, divide the mixture into approximately one pound sections. Wrap tightly with plastic wrap, then wrap with foil and place into a resealable freezer bag. If you have access to a vacuum seal, you can go that route. Freeze for 6 to 12 months. (Vacuum sealed will last longer.)
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