“Homemade venison sausage for breakfast.” - by THOMAS ELLEFSON
Ingredients
Adjust Servings
Original recipe yields 12 patties
Directions
- Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.
Nutrition
Amount Per Serving (12 total)
- Calories
- 75 cal
- 4%
- Fat
- 3.5 g
- 5%
- Carbs
- 0.2 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (17)
Rate This Recipe
"I followed the recipe exactly. Unfortunately, I didn't have fresh venison at the time, so resorted to frozen. That's the only reason I didn't give my attempt 5 stars. The patties were delicious, but I..." See morem sure they would have been even better with fresh venison. The left-over patties were delicious in hamburgers too. I'll use the same recipe in the future for moose and caribou, it was that good."
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