When we first started processing wild game, we had a goal to make it as delicious as possible. Wild game gets such a bad reputation for being an inferior meat to what’s in the grocery store. Or people think it tastes really gamey (which can be avoided)!
Because we are fans of knowing what is in our food and controlling the ingredients. We set out to make a breakfast sausage out of our moose meat. Many wild game breakfast sausages that I tried (either seasoning packets or from a butcher) were always more of an Italian sausage in flavor. My husband loves that, and I don’t mind it. But I wanted a traditional maple type of breakfast sausage. So that’s the flavor profile this recipe is geared toward!
Bulk ingredients for breakfast sausage
We often make 80 pounds of this sausage at a time so we need to acquire seasoning in bulk! Grocery store seasonings for $10 a jar – no thank you. Azure Standard is one of my favorite places to get high quality bulk spices for our sausage recipes. They have organic options for a fair price too.
My favorite salt is Redmond Real Salt. It has over 60 trace minerals and it tastes amazing. I buy this 10lb tub (lasts me roughly 18 months) but they have various sizes. Code HAPPYHOME will save you some money!
Ingredients for wild game breakfast sausage
- Wild game meat – you could also use beef or chicken
- Pork fat – I love to source mine locally. Ask on farm & food pages, your local butcher, etc.
- Salt – I use Redmond real salt, as stated above!
- Fresh Sage – you can substitute more dried sage if you wish
- Dried Sage
- Minced Garlic – I’m always a fan of fresh minced, but since we normally do 80lbs of sausage at a time, I used jarred minced garlic here
- Pepper
- Red Pepper flakes – this is a mild recipe, but feel free to add more for a zesty sausage!
- Ground Cloves
- Maple Syrup
Breakfast Sausage Process
This recipe is fairly simple!
- Mix all dry ingredients in a large bowl.
- Add the wet ingredients and mix.
- Cube up the meat and fat (choose the size that best accommodates your grinder).
- Toss the cubed meat in with the seasonings and make sure it is well coated.
- Add the meat to the grinder and grind using the coarse attachment.
- Process the meat through the grinder again using the fine attachment.
- Weigh out the finished meat into 1 pound bags and freeze.
We personally don’t stuff this sausage into casing, but you totally could! Since we always use it as ground meat, so we don’t go through the effort. We freeze in one pound bags and chamber seal.
Tools for processing sausage
When I post about processing meat, I always get asked about our tools.
We use the Cabela’s 1 horse grinder. We use the VacMaster VP215 to package all our ground meat. We’ve had both machines for over 6 years and haven’t had any issues! VacMaster gave me a code (HAPPYHOME), which will save you 15% your order!
If you’re interested in how we get our moose and process it, check out this post. It has links to everything we use.
Another Happy Home sausage recipe
We also make Italian sausage out of our moose meat. It is quite the crowd pleaser among our family and friends.
Check out that recipe here.
Related Posts
Wild Game Breakfast Sausage Recipe
Equipment
- 1 meat grinder
Ingredients
- 8 lbs wild game meat can also use chicken, beef, or pork
- 2 lbs pork fat
- 1/3 c salt
- 1/2 c fresh sage
- 3 tbsp dried sage
- dash thyme
- 1.5 tbsp minced garlic
- 1 tbsp pepper
- 1/2 tbsp red pepper flakes can increase for more heat
- 1/2 tsp clove
- 2/3 c maple syrup
Instructions
- In a large bowl combine all dry ingredients, mix well.
- Add wet ingredients and mix well.
- Cube up wild game and pork shoulder into 1-2 inch cubes (or whatever will accommodate your grinder)
- Combine cubed up meat with spices in a large bowl or tote and toss well.
- Add seasoned meat to the grinder with the coarse grind attachment.
- Grind mixture again with the fine grind attachment.
- Weigh out meat into 1lb portions and freeze.
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