Breakfast Sausage

Sekora

Senior Member
Joined
Jun 4, 2017
Messages
219
I made a batch last year and it was fantastic. I just got a Maple Breakfast Sausage Kit from Sausage Maker and mixed it with approximately 30% pork butt. Only thing I might do next time is add a little more pork to keep the meat more moist. It really was good.
 

CBreeze

Member
Joined
Oct 5, 2019
Messages
84
Hey all,

Got my first elk this year and wanting to make some breakfast sausage out of some of the grind. I’ve been looking at the Hi Mountain Prairie Sage Blend. Anybody tried this one out? My fiancé and I love sage sausage.

I use it. We enjoy it.
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DJB

Junior Member
Joined
Oct 2, 2014
Messages
44
Location
Northern Minnesota
A couple things we add to our breakfast sausage are chuncky apple sauce and wild rice. We do like the seasoning that has sage in it. Another way I have made breakfast sausage in the past was to get bulk sausage from the meat market but have them double the seasoning and then I mix it 50/50 sausage to venison.
 

mstahlz

Junior Member
Joined
Dec 4, 2020
Messages
15
Location
South Central MT
I made a few batches of breakfast sausage from various wild game recipes online. Even with adequate fat, most turned out more like (beef) hamburger than actual sausage. If you want a Jimmy Dean type sausage the chemicals in the packages are the way to go. I like the LEM Hot Breakfast but it's a little spicy for the kids. I mix the regular and hot breakfast 50/50 and it works great.
If you do go home style on the recipes, I've found grinding onion and garlic to a paste in a food processor makes mixing it in easier, and provides more homogenous sausage. If you just cut them up they tend to cook out of the mixture.
 

BRTreedogs

Senior Member
Joined
Nov 16, 2017
Messages
2,629
Location
OR
I just set aside 5lb of elk to try making breakfast sausage for the 1st time.
Thanks for the tips so far
 

North country

Newbie
Joined
May 17, 2020
Messages
3
21lbs deer, elk, antelope, or combo of the three, 4lbs bacon ends and pieces, twice grind course, add 1/2 quart buttermilk and legg’s 8 oz seasoning pack. Mix well and package it up. A fan favorite in my part of the world
 

rbljack

Senior Member
Joined
Dec 5, 2014
Messages
858
Location
Snyder Texas
I made 25 pounds of wild hog sausage over the weekend (well, 15 pounds wild hog combined with 10 pound of domestic pork butt) and used the Leggs #10 blend, and we like it pretty good.

Ive also used the Hi mountain Hunters original and the Maples blend. Id say the Original is similar to the Leggs #10, maybe a little bit more spice to it.

The Maple sausage is real good with Pancakes in the AM, but its a bit sweet and doesn't work as well for making bisquits and gravy.
 
OP
Beam92

Beam92

Junior Member
Joined
Feb 26, 2020
Messages
13
Location
Laramie Wyoming
I ended up making 20 pounds with 10lbs elk and 10lbs pork shoulder with the Hi Mountain prairie sage. It turned out perfect. Love it for sausage and biscuits in the morning


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Biggie

Junior Member
Joined
Dec 17, 2020
Messages
20
Location
Kansas
I generally go with 30% pork fat or 40-50% untrimmed pork butt. Waltons or The Sausage Maker is my choice for seasonings.
 

Customweld

Senior Member
Joined
Sep 13, 2016
Messages
349
Location
Idaho
I get my mixes from Waltons. I try to do a 80/20 venison/pork mix. Mixing water in is key. I also add powdered milk.
 

Overthefalls

Junior Member
Joined
Aug 5, 2020
Messages
10
I like my breakfast sausage really spicy and the only thing I have ever found to get it there is habanero extract. A little bit goes a long way.. 1 tsp per 5 lbs. It gets spicier over time in the freezer
 
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