How Do You Make Wild Game Breakfast Sausage?

• Double wrap - prevent freezer burn

How Do You Make Wild Game Breakfast Sausage?

• 20-25% fat minimum for breakfast sausage
• Wild game only 2-5% natural fat
• Fat prevents crumbling and dryness
• Improves texture - creates proper mouthfeel

Best Fat Sources:

Pork shoulder - most popular choice

• Clean flavor - doesn't compete with game
• Good texture - grinds well with game meat
• Easy sourcing - available at most butchers

Pork fat back - traditional choice

• Pure fat - easy to calculate ratios
• Neutral flavor - lets game shine
• Professional results - what commercial makers use

Classic Breakfast Sausage Seasoning

Basic Recipe (Per 5 lbs total meat):

• 4 lbs wild game, trimmed
• 1 lb pork fat
• 2 Tbsp salt - essential for binding
• 1 Tbsp sage - signature breakfast flavor
• 2 tsp black pepper - coarse ground preferred
• 1 tsp thyme - complements sage
• 1/2 tsp red pepper flakes - optional heat
• 1/4 cup cold water - helps distribute seasonings

Sage Varieties:

Ground sage - most common, easy to use Rubbed sage - more texture, traditional choice Fresh sage - strongest flavor, chop fine Amount matters - sage defines breakfast sausage

Grinding and Mixing Process

Equipment Setup:

• Meat grinder - #10 size minimum
• Coarse plate - 3/8 inch holes
• Keep cold - 32-38°F throughout process
• Sharp blades - clean cuts, not smearing

Grinding Steps:

1. Cut into chunks - 1-2 inch pieces
2. Mix meat and fat - distribute evenly
3. Grind once - through coarse plate
4. Add seasonings - distribute by hand
5. Test cook - small patty for flavor
6. Adjust seasonings - before final processing

Mixing Technique

Proper Method:

• Mix by hand - most gentle and effective
• Don't overwork - causes tough, dense texture
• Cold hands - run under cold water first
• Mix just until seasonings distributed evenly

Testing for Seasoning:

• Cook small patty - taste before making large batch
• Adjust gradually - easier to add than subtract
• Consider salt - enhances all other flavors
• Note texture - should hold together well

Forming and Cooking

Patty Formation:

• 3-4 oz portions - standard breakfast size
• Don't compress - light handling for tender texture
• Uniform thickness - ensures even cooking
• Make ahead - can form and refrigerate overnight

Cooking Methods:

Pan frying - most popular method

• Medium heat - prevents burning outside
• Don't press - releases juices
• Cook to 160°F - food safety requirement
• 4-5 minutes per side typically

Oven baking - convenient for large batches

• 375°F oven - on baking sheet
• 15-20 minutes - until 160°F internal
• Flip once - halfway through cooking

Storage Options

Fresh Sausage Storage:

• Refrigerate - use within 3 days
• Keep cold - 40°F or below
• Wrap well - prevent contamination
• Form patties - when ready to cook

Freezer Storage:

• Vacuum seal - best quality preservation
• Individual patties - convenient portions
• Label clearly - date and seasonings used
• Use within - 3-4 months for best quality

Bulk Sausage:

• Portion into meal-sized amounts
• Flat pack - freezes and thaws faster
• Double wrap - prevent freezer burn

Related Questions

What other wild game cooking techniques should I know?

Explore our comprehensive collection of wild game cooking guides covering everything from field dressing to advanced cooking methods.

Where can I find more wild game recipes?

Browse our extensive recipe database featuring traditional and modern preparations for all types of wild game.

How do I ensure food safety when cooking wild game?

Follow proper temperature guidelines, use a meat thermometer, and understand the specific requirements for different game meats.

This article provides educational information about wild game cooking. Always follow food safety guidelines and local hunting regulations.