Any Killer Breakfast Sausage Recipes?

Yup, I’ve looked through past posts but maybe someone has something new.

Looking to make some bulk pork (25 lbs or so) breakfast sausage in Pattie form. I do like a maple flavor but anything good will work. Who’s got a killer recipe?

I just did 30 pounds of back country maple venison sausage. Nothing secret about it. I do add real maple syrup as well as fresh cayenne. The small bite of heat is what makes it great. My kids love it.

dirk-w. wrote:

Yup, I’ve looked through past posts but maybe someone has something new.

Looking to make some bulk pork (25 lbs or so) breakfast sausage in Pattie form. I do like a maple flavor but anything good will work. Who’s got a killer recipe?

For straight pork I use Waltons.com seasonings for 25 pound batches. This makes a super good breakfast sausage…. http://www.waltons.com/holly-regular-pork-sausage-1-best-seller/

And this makes a nice maple product…. www,waltons.com/maple-flavored-pork-sausage-seasoning/

I’ve done 25 pounds of the Holly blend every fall as soon as I am done with the deer sausage for the last ten or twelve years. A grandson did the maple mentioned and gave us a couple 1 pound chubs to try. I liked it, Ma wasn’t to keep on it. But that Holly blend, we eat the heck out of that.

Walton’s Blue Ribbon bratwurst seasoning is a killer too if doing straight pork.

Click the link below. Add a couple of packs of sheep casings and you’re in business. We use this seasoning every year and it is absolutely killer.

https://waltons.com/holly-regular-pork-sausage-1-best-seller/

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This is sausage legend Eldon Cutlip recipe

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Turned it around

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the frabonis breakfast sausage seasoning is incredible. We use that and then just add real maple syrup

I have a smoked spicy maple sausage recipe (that I use for venison), that is LIGHTS OUT! But it’s a cured and stuffed sausage – I do it in rings with pig casings.

If interested, let me know!

Otherwise, straight up Lem breakfast sausage mix from Fleet Farm is really good, and you can add maple syrup or maple flavoring (if using syrup use real maple syrup, not corn syrup-based artificial crap). I make it 5 lb batches, patty them up, cook, bag and freeze them. Easy to warm up and throw on an English muffin with egg and cheese for a quick breakfast.

Thanks guys. I got enough ideas for lots of sausage making. One other thought. I’ve got a bunch of snow geese that I’ll make jerky out of, but, have any of you used them to make sausage (obviously mixed with pork). Is it similar to deer?

ThunderLund78 wrote:

I have a smoked spicy maple sausage recipe (that I use for venison), that is LIGHTS OUT! But it’s a cured and stuffed sausage – I do it in rings with pig casings.

If interested, let me know!

Is this a breakfast type sausage? Looking to try making venison sausage for the first time. Sounds awesome

beardly wrote:

Is this a breakfast type sausage? Looking to try making venison sausage for the first time. Sounds awesome

Yes – I eat it for breakfast, but you can enjoy it any time you want.

ThunderLund78 wrote:

<div class=”d4p-bbt-quote-title”>beardly wrote:</div>
Is this a breakfast type sausage? Looking to try making venison sausage for the first time. Sounds awesome

Yes – I eat it for breakfast, but you can enjoy it any time you want.

Sweet! Mind sharing the recipe?

dirk-w. wrote:

I’ve got a bunch of snow geese that I’ll make jerky out of, but, have any of you used them to make sausage (obviously mixed with pork). Is it similar to deer?

Not snows but Canada’s I’ve made snack sticks out of and people can’t even tell it’s goose. Another thing I’ve done is goose pastrami that’s dang good.

Beardly – this is for a big yield but you can cut by half or even a 4th for a smaller batch. You can tweak most of the ingredients to your liking – EXCEPT the cure. Adjust that in DIRECT proportion to your meat. Really, I should be going by grams for that, but this is cooked to temp in the smoker and then cooked again when you eat it so you should be OK.

Spicy Smoked Maple Rope Sausage –
30lb yield

18 lbs Venison
12 lbs ground pork shoulder
1 + another 1/8th cup of Kosher Salt
1 + another 1/8th cup of course ground Black Pepper
4 TB of Red Pepper Flakes
6 TB Garlic Powder
6 TB of Powdered Sage
2 TB of Cure #1
6 cups ice cold water (no cubes)
4 cups of real Maple syrup (not imitation)

Day 1:
Mix ground venison and pork thoroughly by hand in a large tub. Mix all the rest of the ingredients (EXCEPT syrup) with the cold water thoroughly with a whisk or electric hand mixer and dump it on the meat. Mix some more until the mixture is tacky and the spices are evenly distributed (a good 10 minutes), cover, and put it in the fridge overnight to cure.

Day 2:
Remove from refrigerator. Dump in your syrup and mix well (another 5-10 minutes). Stuff into hog casings and make links, rings or leave in rope form and put in the smoker.
• About 90 min at 140 deg with no smoke (vents half open).
• Crank it up to 160 and add smoke (I suggest hickory) for another 90 min (vents slightly open).
• Finish at 185 (vents closed) until the inside temp of the sausage is 150 deg.

Give the sausage a quick cold water bath to stop the cooking and then put them in the fridge overnight. Pack the next day in plastic wrap and freezer paper.

I reheat by putting in in a pan and covering it about half-way with water, cover and boil until heated through. Or you can grill it as well. Enjoy!

Thank you for recipe!