Smoked Venison Breakfast Sausage

Smoked Venison Breakfast Sausage is the perfect way to add protein to your morning breakfast. Pair with eggs, toast, or add to a casserole. The added smoky flavor brings a lot of deliciousness to this cooked deer meat.

Cooking deer meat is a question to many people, which is why I think it's important to showcase recipes like this. Deer meat is a leaner meat, and has a good flavor and texture.

Deer sausage is perfect for making a breakfast sandwich or can be a great recipe to pair with gravy and biscuits. I like to just grab a sausage patty and eat it because that's how I make them. Anything that can be picked up and chewed on is a win for breakfasts on the run.

The family likes to have these venison breakfast sausage patties with a stack of pancakes, and I agree that just might be the perfect recipe for a weekend breakfast.

Speaking of breakfast, be sure to check out my Smoked Breakfast Casserole for another simple recipe. This is one that you can prep and make the night before and have baking hot and ready in the morning hours.

Ingredients

Ground venison - You can grind your own sausage if you hunt and have deer meat at home, or you can buy a pound of ground venison at the butcher. 

Brown sugar - Adds a nice sweetness that pairs well with the smoky flavor. 

Thyme - We like how thyme tastes in breakfast sausage but you can omit it or swap it for another herb if you prefer.

Nutmeg - The flavor of nutmeg goes well with both the venison and light brown sugar flavors.

Salt & Black Pepper - To taste. 

How to make Smoked Venison Breakfast Sausage

Step One: Preheat the smoker to 225 degrees.

Step Two: Mix the ground meat with the seasonings. You can use your hands to mix and combine.

Step Three: Form the mixture into two sausage patties. These will be about 8 ounces in size.

Step Four: Place the patties in the smoker for 60 minutes. The inside temperature should be 140 degrees to remove and enjoy.

Variations

Add different seasonings - The great thing about cooking deer meat is that you can change the way that you flavor it. Some optional seasonings that you could try could be fennel seeds, cayenne pepper, red pepper flakes, fresh sage, fresh thyme, garlic powder, onion powder, paprika, or any other fresh herbs or spice blend that you want.

Change the meat - While this recipe is simple to make with deer meat, you can also follow the same instructions to make ground pork sausage or even turkey sausage, too. The cook times will be different, so always be sure to check the internal temperatures of any meat that you are cooking to make sure that you are following the recommended guidelines.

Common Questions

How do I store leftover venison sausages?

Any leftover sausage needs to cool down and then be stored in an airtight container or sealable bag. The leftovers should be stored in the fridge and eaten within 2-3 days for the best results.

If you want to cook and freeze patties for later, you can. Just follow the same process as above, but put them in a freezer-safe bag to prevent freezer burn before placing them in the freezer. I like to wrap them in plastic wrap before adding to the freezer bag to make sure they won't get freezer burn.

What foods pair well with venison sausage?

All the breakfast foods are fair game! You can pair them with waffles, English muffins, a slice of cheese, or scrambled eggs, or mix and match them all.

The kids might even like to try a sweet and salty combination by having some maple syrup to dip their sausage patties into.

The great part about making sausage is that it's versatile and that gives you options. While I tend to make this for breakfast, that doesn't mean that we don't eat it for lunch or dinner.

Is it hard to make spicy sausage?

It's not hard at all. The key to making sausage spicy is adding the right type of spices and ingredients. Cayenne pepper is going to be the quickest way you can add heat to the entire patty mixture.

Just keep in mind that not everyone may like heat, so you can also alter the recipe by only adding the spicy ingredients to half of the sausage mixture.

That way, you have smoked sausage and spicy smoked sausage without having to make two batches.

Just be sure to keep them separate so that you know which one is which.

Red pepper flakes are also a great seasoning to add to the mixture as well. As with any ingredients, just be sure that you mix together everything evenly so that the flavor and taste are dispersed evenly throughout the meat.