Warm Up Your Mornings with This Venison Breakfast Sausage Recipe

If your mornings feel like a chaotic blur of coffee spills, half-packed lunches, and mismatched socks (been there!), this venison breakfast sausage recipe is about to become your new kitchen hero. Whether you’re cooking for picky kids, a hungry husband, or just trying to get through your Tuesday with something hearty in your belly, this recipe delivers big flavor with minimal fuss.

I first started making this sausage mix after one too many store-bought sausages left me wondering, “What is actually in this?” My husband’s cousin had brought over a haul of ground venison from a recent hunting trip, and I saw it as the perfect excuse to whip up a homemade breakfast sausage we could actually feel good about eating. Turns out—it was easier than I thought. And way more delicious.

This recipe gives you a flavorful, make-ahead, freezer-friendly sausage you can use as patties or in bulk—perfect for early mornings when you need something satisfying but don’t have the time (or brain power) to start from scratch.

Why You’ll Love This Venison Breakfast Sausage Recipe?

Let’s be honest: breakfast can be a struggle. Between getting the kids to brush their teeth and finding where your other shoe disappeared to, there’s not always time for a gourmet meal. That’s where this venison breakfast sausage recipe shines.

• Hearty and Healthy – Venison is leaner than pork and beef but still packed with protein and iron.
• Make-Ahead Magic – Prep once, freeze in patties or bulk, and you’ve got breakfast covered for weeks.
• Customizable Heat – You control the spice level (hello, red pepper flakes!).
• No Mystery Meat – You know exactly what’s going in your food—spices, venison, and a touch of good ol’ lard.

And bonus: it’ll make your kitchen smell like a rustic country cabin. Like the kind where someone’s always flipping pancakes and warming syrup. Yes, please.

Ingredients for the Best Venison Breakfast Sausage Recipe

Here’s what you’ll need to create about 20 pounds of this savory breakfast staple. If you’re new to bulk recipes—don’t worry! I’ll walk you through every step, and you can always scale it down for smaller batches.

Ingredients:

• 20 pounds ground venison
• 10 tablespoons fennel seed
• 16 teaspoons salt
• 10 teaspoons black pepper
• 10 teaspoons dried thyme
• 5 teaspoons dried sage
• 2.5 teaspoons red pepper flakes (adjust to taste)
• 2 cups lard, at room temperature

You read that right—20 pounds of venison. This recipe is built for the long haul. It’s ideal if you’re processing a deer or sharing with friends and family. But you can absolutely cut it in half or quarter it for a smaller stash.

How to Make This Venison Breakfast Sausage Recipe (Step-by-Step)

Ready to get your hands dirty—in the best way possible? Making your own venison breakfast sausage recipe might sound intimidating, but it’s actually super simple and incredibly satisfying.

Here’s how I do it:

Step 1: Mix Your Seasoning

Start by combining all the dried spices (fennel seed, salt, black pepper, thyme, sage, and red pepper flakes) in a mason jar or small container with a lid. Give it a good shake until everything’s well blended. This helps evenly distribute flavor so every bite sings with sausage-y goodness.

Step 2: Get Mixing

Place your ground venison in a large metal mixing bowl—I’m talking BIG. Venison tends to be very lean, which is why we’re adding lard (don’t skip it, please!). It gives moisture, richness, and that classic breakfast sausage mouthfeel.

Add about half of your seasoning mix and half of the lard. I recommend adding the lard a spoonful at a time—it’s easier to mix and helps coat the meat more evenly. Roll up your sleeves and mix it all by hand. Yes, your hands will be cold. Yes, it’s totally worth it.

Once it’s mostly combined, repeat with the remaining seasoning and lard. Keep mixing until it’s fully incorporated and you’ve got a beautiful, well-seasoned sausage base.

Step 3: Choose Your Format – Patties or Bulk?

Option A: Freeze as Bulk Sausage

Perfect for folks who like to crumble sausage into eggs, casseroles, or soups. Just portion it into 1-pound freezer bags (quart-size bags work great), flatten them out for easy stacking, and pop them into the freezer.

Option B: Make Patties

Want ready-to-cook breakfast patties? Grab a canning lid and ring—it makes the perfect mold! Line a rimmed baking sheet with parchment or wax paper and start forming 2-ounce patties.

You can layer them as needed (just add a sheet of parchment between layers), then par-freeze on the tray. Once they’re solid, move the patties to a freezer bag or airtight container. They’ll stay fresh and flavorful for months.

Chef Grace’s Tip:
Don’t skip the hand-mixing step. Using your hands helps emulsify the fat and seasonings into the meat more effectively than any spoon or mixer ever could. Plus, it’s therapeutic—like a little kitchen stress relief.

How to Cook Venison Breakfast Sausage Like a Pro

Whether you’ve frozen your sausage as bulk or shaped them into patties, you’re now just a few sizzling minutes away from breakfast bliss.

For Patties:

1. Remove patties from the freezer and let them thaw in the fridge overnight (or use a quick thaw method in a sealed bag in cold water).
2. Heat a nonstick or cast iron skillet over medium heat—no extra oil needed, thanks to the lard we mixed in.
3. Place patties in the skillet and cook 3–4 minutes per side, until they’re browned on the outside and fully cooked inside (160°F if you’re checking).
4. Transfer to a paper towel-lined plate and let them rest for a minute. That crispy outside? Pure heaven.

For Bulk:

1. Thaw the sausage in the fridge if frozen.
2. Add to your skillet and cook over medium heat, breaking it apart with a wooden spoon.
3. Cook until browned and no pink remains, about 7–10 minutes.
4. Drain any excess fat if needed (though there usually isn’t much), and use it in your favorite dishes!

You can also bake the patties in the oven (350°F for 15–18 minutes) or throw them in an air fryer if that’s your jam. I’ve even pan-fried patties straight from the freezer when I’ve been in a rush—it works just fine!

Delicious Ways to Serve This Venison Breakfast Sausage Recipe

This is where it gets fun. Once you’ve got your sausage cooked and ready, the possibilities are endless. Here are a few of my go-to serving ideas:

Classic Country Breakfast

Pair sausage patties with fluffy scrambled eggs, crispy hash browns, and toast or biscuits. Add a drizzle of maple syrup on the side (trust me—sweet and savory magic!).

Breakfast Burrito Bar

Crumble the sausage and pile it into tortillas with eggs, cheese, avocado, and salsa. Perfect for make-ahead breakfasts or busy weekday mornings.

Cheesy Sausage Breakfast Casserole

Layer cooked sausage with shredded hash browns, eggs, cheese, and a splash of milk. Bake until golden and bubbly. Great for weekends or feeding a crowd!

Sausage & Pancake Sandwiches

This one’s a kid favorite: sandwich a sausage patty between two mini pancakes with a smear of butter and a drizzle of syrup. Breakfast sliders, anyone?

Sausage-Stuffed Bell Peppers

For a low-carb, high-protein option, stuff sautéed sausage into bell pepper halves, top with a little cheese, and bake until tender. Delicious and colorful!

Frequently Asked Questions About This Venison Breakfast Sausage Recipe

We’ve had quite a few readers write in with questions about this venison breakfast sausage recipe, so here’s a little Q&A to help you out:

Can I use ground pork instead of venison?

Absolutely! If you don’t have venison on hand (or it’s hunting off-season), you can sub in ground pork or even a half-and-half mix of pork and venison. Just note that pork has more fat, so you might use less lard or skip it altogether.

How can I store leftovers?

Cooked patties will last up to 5 days in the fridge in an airtight container. Reheat in a skillet, toaster oven, or microwave. For longer storage, freeze cooked or uncooked patties in a freezer-safe bag for up to 3 months.

Can I make this without lard?

You can, but the sausage will be very lean and a bit dry. Lard adds essential moisture and helps everything bind together. If you don’t have lard, substitute with beef tallow, butter, or even coconut oil (though it adds a slight sweetness).

What’s the best way to keep patties from sticking together in the freezer?

Use wax or parchment paper between each patty, then freeze in layers. Once frozen, transfer to a resealable bag or container. Easy to grab, easy to separate.

Can I make this venison breakfast sausage recipe spicy?

Yes! Bump up the red pepper flakes or add a pinch of cayenne for some extra morning heat. You could even toss in diced jalapenos if you’re feeling bold.

My Family’s Love-Hate (Mostly Love) Relationship with Venison

I’ll be honest, the first time I told my kids we were having venison sausage, I got the look. You know the one: the squinty-eyed, slightly suspicious “Is this going to taste weird?” face.

But after one bite, they were hooked. The fennel, sage, and thyme make this venison breakfast sausage recipe taste just like the sausage they’re used to—but with a little extra heartiness and depth. Now, it’s a weekend staple. Even my youngest has taken to calling them “Mom’s power patties.”

And let me tell you: there is something incredibly satisfying about pulling a homemade sausage patty out of the freezer and knowing exactly what’s in it. No preservatives, no mystery ingredients—just real food, real flavor, and a little bit of love.

Freezer Prep Tips for Busy Mornings (and Lazy Saturdays)

You’ve made the sausage, you’ve cooked it, and maybe—just maybe—you’re thinking ahead to next week. Smart thinking, friend. One of the biggest perks of this venison breakfast sausage recipe is how wonderfully freezer-friendly it is. With just a little planning, you can have homemade sausage ready at a moment’s notice.

Tips for Freezing Patties:

• Par-freeze first: After forming your patties, line them up on a parchment-covered baking sheet and freeze until they’re firm (about an hour).
• Stack with paper: Once they’re semi-frozen, you can layer them in a container or gallon-size zip-top bag with parchment between each patty.
• Label everything: Future-you will thank you when you’re not guessing what’s in that mystery bag. Add the date and contents on a piece of tape or a freezer label.

Freezing in Bulk:

• Flatten the sausage in a zip-top freezer bag before freezing. It thaws faster and stacks better.
• Store in 1-pound portions for convenience (or less if you’re cooking for one or two).
• Thaw in the fridge overnight or use the cold water method for a quick fix.

Flavor Twists for Every Tastebud

While the classic seasoning mix in this venison breakfast sausage recipe is tried-and-true, there’s plenty of room to get creative. Whether you’re cooking for spice lovers, garlic fiends, or little ones who think black pepper is “too spicy,” here are some mix-ins and swaps to try:

For Heat Seekers:

• Increase red pepper flakes to 4 teaspoons or more.
• Add 2 teaspoons of smoked paprika or chipotle powder for a bold kick.
• Dice up a jalapeño or two and mix it right into the sausage.

For Herby Goodness:

• Try rosemary, marjoram, or basil for a different flavor twist.
• A little minced garlic (fresh or dried) adds richness and warmth.

For a Sweet Touch:

• Add 2–3 tablespoons of real maple syrup for that sweet-and-savory diner-style sausage vibe.
• A dash of ground nutmeg or clove gives a warm, autumnal flavor (perfect for holiday brunches!).

How to Serve It Beyond Breakfast

Let’s not box this sausage into one mealtime. Sure, it says “breakfast” in the title, but this venison breakfast sausage recipe plays well all day long.

Lunchtime Love:

• Crumble into chili, spaghetti sauce, or shepherd’s pie.
• Stuff into quesadillas with melty cheese and salsa.
• Mix with sautéed veggies and quinoa for a protein-packed power bowl.

Dinner for Breakfast (or Breakfast for Dinner!):

• Make a “Brinner” platter: sausage, eggs, waffles, and all the fixings.
• Use sausage in stuffing or baked ziti for a rustic, comfort food twist.

Honestly, the only thing this sausage doesn’t do is wash the dishes (I’m still waiting on that magic trick).

Chef Grace’s Final Thoughts

When I first made this venison breakfast sausage recipe, I wasn’t sure how it would go over with my crew. But now? It’s part of our weekend ritual. I keep a batch of patties in the freezer at all times, ready to hit the skillet the second someone says, “What’s for breakfast?”

This recipe is:

• Efficient – Because who has time to cook from scratch every day?
• Delightful – Your house will smell like a cozy country inn.
• Accessible – No fancy gadgets, no weird ingredients.
• Nourishing – Packed with clean protein and customizable to your family’s taste.
• Innovative – A fun way to use venison that even the kids will eat.

Whether you’re an experienced hunter’s wife with a freezer full of ground game, or just someone looking for a cleaner, heartier alternative to store-bought sausage, this venison breakfast sausage recipes is your answer.

Now go on—grab that skillet, sip your coffee, and start your day with something satisfying and simple. Your mornings (and your taste buds) will thank you.

Related Recipes to Try Next:

• 30-Minute Biscuits to Serve with Sausage
• slutty brownies
• Quick Sheet Pan Breakfast Bake
• homemade sloppy joe sauce
• Make-Ahead Freezer Burritos
• chicken salad recipes

Want More Venison Recipes?

If you loved this one, stay tuned—I’ve got a venison chili coming your way that might just steal your heart (and fill your freezer). And don’t forget to sign up for email updates so you never miss a new quick-and-easy favorite.

Thanks for cooking with me, friend.
—Grace

How to Make Venison Breakfast Sausage recipe at Home?

Learn how to make delicious venison breakfast sausage recipe with this simple ingredients, perfect for a quick morning meal.

Type: Breakfast, Main Course

Cuisine: American

Keywords: homemade sausage, wild game breakfast, venison sausage, freezer-friendly, make-ahead breakfast, high protein breakfast, deer meat recipe, winter breakfast, protein-packed, low fat sausage

Recipe Yield: 20 servings (about 1 lb each or 2–3 patties per serving)

Calories: 220 per serving (depending on fat content)

Preparation Time: PT20M

Cooking Time: PT25M

Total Time: PT45M

Recipe Ingredients:

• 20 pounds ground venison
• 10 tablespoons fennel seed
• 16 teaspoons salt
• 10 teaspoons black pepper
• 10 teaspoons dried thyme
• 5 teaspoons dried sage
• 2.5 teaspoons red pepper flakes (or to taste)
• 2 cups lard (room temperature)

Recipe Instructions: Combine fennel seed, salt, pepper, thyme, sage, and red pepper flakes in a mason jar. Shake well to blend. Add ground venison to a large mixing bowl. Sprinkle half of the spice mix and half the lard over the meat. Mix thoroughly by hand. Add the remaining seasoning and lard. Continue mixing until everything is evenly combined. For patties: Shape into 2-ounce portions using a canning lid or mold. Freeze patties on a parchment-lined tray, then transfer to storage bags once solid. For bulk: Divide into 1-pound portions, flatten in freezer bags, and freeze. Cook patties on medium heat for 3–4 minutes per side until browned and fully cooked (internal temp: 160°F). Serve and enjoy with eggs, toast, or in breakfast burritos!

Editor's Rating:
4.9