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Elk Breakfast Sausage

 


I love breakfast.  I love mornings when we have time to make a big breakfast, and sit together at the table to enjoy it.  This time of year it is cold early in the morning, and I relish those days when we can wait just long enough for the sunshine to start spreading across the dining table, warming up the house.  

Of course, breakfast is not usually set to such ideal conditions. We are usually rushing to get ready for school and work, and don't often have the luxury of time and relaxation. That means that quick healthy breakfasts are coveted by this busy mom!

When we processed the elk I recently harvested, we ended up with a lot of cuts of meat best suited for the grinder. We decided that along with our standard burger, we wanted to make breakfast sausage as well. I use so much burger throughout the year, in pasta, casseroles, chili, and a ton of other meals. But we often overlook breakfast in our planning.  Not this year!

In the past when I have made breakfast sausage we have packaged it ground in a bag, and I make the patties while cooking, or just crumble the meat up into scrambled eggs.  As I said earlier, mornings are so busy around here, and I wanted to take the time now, to make things easier for myself later. I decided I wanted to freeze my sausage in patties, so I could just toss them right into the pan in the morning.  


I ended up "flash-freezing" the patties on cookie sheets, then vacuum sealing them in packages of four and six.  This was a pretty simple process, and I would encourage you to do the same!  I know I will be happy with all of the work I did upfront, when I am rushing to feed my family before work this winter!

I came up with this recipe based upon flavors I love. I think food should be personal, so feel free to use my recipe as a jumping off point, and change things up wherever you want!


Elk Breakfast Sausage

Amounts listed are all per pound of meat. This recipe could be made with any form of venison, and I'm sure it would all be delicious.

Ingredients:

1 1/2 cups bacon, sliced
2 cloves fresh garlic, minced
1 tablespoon fresh sage, chopped
1/2 tablespoon dried thyme leaves
1/2 cup finely diced yellow onion
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/4 teaspoon paprika

 Process:

Mix the bacon slices and chunks of elk meat and feed through the grinder using a medium or large grinding plate. Set the mixture aside. Mix the remaining ingredients well, and add to the elk and bacon mixture.  Do this in small portions to try and distribute the ingredients and evenly as possible.  Now change the grinding plate to a small grind.  Feed the mixture back through the grinder once more.

Once all of the sausage has gone through the grinder it is time to form the patties! Roll small balls of sausage in your hands, and then flatten into a patty about the size of your palm. Line a cookie sheet with parchment or freezer paper, and place patties on the sheet. I layered stacks of patties, three high, with paper in between.  Place in the freezer for twenty to thirty minutes, until firm. Place patties into ziplock freezer bags or vacuum seal, and label! When ready to cook, fry in a pan over medium heat in olive oil until cooked through. 

Enjoy!




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