Popular searches
Articles
Series
Topics
Shop
Recipes
Duration
2 hours
Serves
3-4
Chef’s notes
No full Irish breakfast is complete without sausages. Although they're traditionally served at breakfast, these Irish links can be the centerpiece of any meal.
The pork fat adds moisture and smooths out the texture of the meat while the herb and spice blend combine with the venison to bring out pleasant earthy tones. It's unlike any breakfast sausage recipe you've ever made.
Ingredients
- 2 lbs. ground venison
- .5 lbs. pork fat, chopped
- 1 tbsp. salt
- 1 tsp. black pepper
- 1 tsp. nutmeg
- 1 tsp. allspice
- ½ tsp. ginger
- ½ tsp. mace
- 1 tsp. dried garlic powder
- 1 tbsp. dried onion powder
- 1 tbsp. dried thyme
- 1 cup breadcrumbs
- ¾ cup heavy whipping cream
- Natural sausage casing, size 19-22mm
Also works with
Any ground meat
Special equipment
Meat grinder, sausage stuffer
Preparation
- Combine the ground meat, pork fat, and seasonings. Spread the meat out on a flat baking sheet and freeze until a light crust forms on the mixture.
- Set up the grinder and run the meat through a medium plate. Change to a finer plate and grind the meat again.
- In a large mixing bowl, combine the meat mixture with the bread crumbs and heavy cream. Ultimately, you will want the meat mixture to have the consistency of a semi soft ice cream. If the mixture seems too thick, add more cream. If the mixture too thin, thicken with more breadcrumbs.
- Stuff the meat into the sausage casing. Carefully twist 3-inch links. Place the sausages uncovered into the fridge and allow to air dry and firm up for 2-3 hours.
- Cook on the grill or cast iron skillet. Serve with eggs, toast, potatoes, and Irish baked beans for a complete Irish breakfast.
Sign In or Create a Free Account
Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.
Related
Recipes
The Only Venison Breakfast Sausage Recipe You Need
(10)
I frequently get asked for a tried-and-true venison breakfast sausage recipe; the kind of recipe that works with other wild game and can be used in gravy, next to pancakes, or on an egg sandwich. This is the most versatile venison breakfast sausage that I make. What’s great about this foundational...
Danielle Prewett
May 26, 2020
Read More
Play Now
Recipes
Venison Breakfast Pizza
(0)
Americans revel in defacing pizza. From creating pizza pockets to making squirrel the main topping. I don’t consider this something done out of disrespect, but simply a product of creativity. Pizza is a clean carbohydrate tray, with all the ingredients on display and a built-in handle in the back...
Michael Vialpando
Jan 7, 2022
Read More
Play Now
Recipes
Venison Sausage and Egg McMuffin
(0)
Here’s an easy, satisfying breakfast to serve at deer camp: maple syrup and juniper-berry venison sausage sandwiches. Mix the meat before you leave home and keep it cold in the cooler until you’re ready to form them and toss them into the skillet.
For a fattier sausage, you can substitute some of...
Jenny Nguyen-Wheatley
Dec 9, 2021
Read More
Play Now
Chef’s notes
No full Irish breakfast is complete without sausages. Although they're traditionally served at breakfast, these Irish links can be the centerpiece of any meal.
The pork fat adds moisture and smooths out the texture of the meat while the herb and spice blend combine with the venison to bring out pleasant earthy tones. It's unlike any breakfast sausage recipe you've ever made.
Ingredients
- 2 lbs. ground venison
- .5 lbs. pork fat, chopped
- 1 tbsp. salt
- 1 tsp. black pepper
- 1 tsp. nutmeg
- 1 tsp. allspice
- ½ tsp. ginger
- ½ tsp. mace
- 1 tsp. dried garlic powder
- 1 tbsp. dried onion powder
- 1 tbsp. dried thyme
- 1 cup breadcrumbs
- ¾ cup heavy whipping cream
- Natural sausage casing, size 19-22mm
Also works with
Any ground meat
Special equipment
Meat grinder, sausage stuffer
Preparation
- Combine the ground meat, pork fat, and seasonings. Spread the meat out on a flat baking sheet and freeze until a light crust forms on the mixture.
- Set up the grinder and run the meat through a medium plate. Change to a finer plate and grind the meat again.
- In a large mixing bowl, combine the meat mixture with the bread crumbs and heavy cream. Ultimately, you will want the meat mixture to have the consistency of a semi soft ice cream. If the mixture seems too thick, add more cream. If the mixture too thin, thicken with more breadcrumbs.
- Stuff the meat into the sausage casing. Carefully twist 3-inch links. Place the sausages uncovered into the fridge and allow to air dry and firm up for 2-3 hours.
- Cook on the grill or cast iron skillet. Serve with eggs, toast, potatoes, and Irish baked beans for a complete Irish breakfast.