Making homemade venison breakfast sausage is super simple using just pantry staple ingredients! Maple syrup and a few spices create the perfect savory breakfast sausage with just a hint of sweetness. It's great alongside eggs, on a breakfast sandwich, enjoyed with pancakes, or freezer-friendly for meal prep!
Ground venison is incredibly versatile! Oftentimes, it's sent off to the meat market to be turned into some kind of sausage, whether that's summer sausage, sausage links, or brats. But I'm here to tell you that ground venison is worth so much more than that!
Store-bought breakfast sausage just can't beat homemade! It's incredibly easy to make and only requires 5 minutes of prep time to achieve delicious results.
From breakfast sausage to a bowl of my favorite ground venison chili and the best venison meatloaf, the options are endless, which is one of the many reasons why I love having a freezer full of ground venison.
Why you'll love this recipe
- Easy to make using simple ingredients. All you need is ground venison, ground pork, maple syrup, and a handful of simple pantry staple spices.
- Full of delicious flavor. Real maple syrup, sage, and thyme, along with a few other simple spices, work together to create the most delicious breakfast sausage flavor that you will love!
- Freezer-friendly. Venison sausage patties freeze really well! Mix everything then form into patties and freeze either cooked or uncooked for later use.
Ingredients substitutions
See the recipe card for the full ingredient list with measurements.
- Ground pork. Since venison is very lean, I like to mix in a little ground pork to add a bit of fat. If you prefer, or if your venison has already been cut with fat, you can use just ground venison and leave out the pork.
- Maple syrup. Real maple syrup is key! Not pancake syrup, which is maple-flavored corn syrup.
How to make venison breakfast sausage
See the recipe card for full instructions.
- Step 1: Add all ingredients to a large mixing bowl. Use your hands to work together until combined. Ideally, cover and refrigerate for at least one hour or overnight before cooking.
- Step 2: Heat a large skillet over medium heat with a drizzle of olive oil. Meanwhile, shape the sausage into 10-15 small patties about ¼ inch thick.
- Step 3: Working in batches, cook for 2-3 minutes per side until nicely browned and cooked through. If using a meat thermometer, the internal temperature should reach 165°F.
Expert tips
- Real maple syrup. Use real maple syrup, not pancake syrup. You can buy it at pretty much any grocery. Avoid using pancake syrup, which is just maple-flavored corn syrup.
- Let the sausage sit overnight in the fridge if time allows. This helps to enhance the flavor by giving the seasoning time to infuse the meat.
- Cook in a hot skillet. I like to use a cast iron skillet to get a nice crust on the sausage patties. This adds to both the flavor and texture. You can use a non-stick skillet, but you may not get as nice of a crust. Also, be sure not to overcook the sausages. About 3-4 minutes per side is all you need or until the internal temperature reaches 165 degrees F.
Frequently asked questions
To make a flavorful venison breakfast sausage, mix ground venison with a bit of ground pork for added fat, and season with simple pantry-staple spices, such as sage, thyme, paprika, nutmeg, garlic powder, salt, and pepper for a well-balanced flavor. A touch of maple syrup adds sweetness, complementing the rich, slightly gamey venison. This creates a delicious, well-seasoned sausage perfect for breakfast!
Adding ground pork to lean venison provides just enough fat for moisture, creating juicy, tender venison breakfast sausage. I like to combine 1 pound of ground venison with ½ pound of ground pork. With this ratio, the ground pork doesn't overpower the taste of the venison, but it complements it by adding just enough fat to the mix to keep the sausage from drying out.
Deer breakfast sausage is a great healthy breakfast option. Venison is naturally very low in fat and high in protein, so it's a great way to fuel your day. The ground venison is mixed with a small amount of ground pork and a delicious blend of seasoning.
Storage & reheating
Refrigerator storage
Cooked venison sausage can be stored in an airtight container in the fridge for up to 3-4 days.
Freezing
- Uncooked sausage: Once you've formed the sausage patties, stack them 2-3 high with squares of parchment paper between each patty so that they don’t stick. Place in freezer bags and lay flat in the freezer. Freeze for up to 3 months. Before cooking, thaw the sausage in the fridge overnight. Cook as directed in the recipe.
- Cooked sausage: Cook patties as directed in the recipe, then let them cool completely. Stack the sausage patties 2-3 high with squares of parchment paper between each patty so that they don’t stick. Place in freezer bags and lay flat in the freezer. Freeze for up to 3 months. Thaw the sausage in the fridge overnight before reheating.
Reheating
Reheat in the microwave or on the stovetop. To reheat on the stovetop, heat a skillet over medium heat with a drizzle of olive oil or butter. Place the sausage in the skillet and cover with a lid. Cook until heated through, flipping after a couple of minutes.
More recipes you'll love
Maple Sage Venison Breakfast Sausage
Equipment
Ingredients
- 1 pound ground venison
- ½ pound ground pork
- 3 tablespoons maple syrup
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon ground sage
- ½ teaspoon ground thyme
- ½ teaspoon paprika
- ¼ teaspoon ground nutmeg
- ¼ teaspoon garlic powder
- ⅛ teaspoon red pepper flakes (optional)
- olive oil for cooking
Instructions
- Add all ingredients to a large mixing bowl. Use your hands to work together until combined. Ideally, cover and refrigerate for at least one hour or overnight before cooking.
- Heat a large skillet over medium heat with a drizzle of olive oil. Shape the sausage into 10-15 small patties about ¼ inch thick.
- Working in batches, cook for 2-3 minutes per side until nicely browned and cooked through. If using a meat thermometer, the internal temperature should reach 165°F.
Notes
Nutrition
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
Chad
Excellent recipe I used to have a variety of elk breakfast sausages. Thank you for sharing.
Rachel Kochlin
So glad you enjoyed the recipe, Chad! Thanks so much for leaving a review!
Joe Hough
If you're like me and butcher your own deer, I save any pork trimmings and freeze them. Or most grocery stores will give or sell you trimmings around 3pm. I mux the trimmings with my grind so no need for any extra pork.
This is a great recipe by the way.. MAKE SURE TO USE PURE MAPLE SYRUP!!
Dennis Prah
I haven't made this yet , but I will. I have been making venison for years . I can tell you not to worry about over cooking venison, IF you bone it ! I butcher my own. The danger comes with the spine and brain. Without going into it deeply, look it up yourself. I make my steaks medium rare, as I do my roasts. You have nothing to worry about so don't over cook. As far as pork goes, medium rare is fine. This is another thing you can look up. Todays pigs are not raised on garbage. The meat is inspected. Chefs of today don't over cook pork either.
Sturgis Davis
DO NOT eat pork that is undercooked no matter where it is from! Very dangerous advice.