A Feral Recipe: Easy Breakfast Pan Sausage

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Everyone needs a good breakfast sausage in their repertoire of game recipes, and I’ve always got a couple of pounds of this in my freezer.

After trying several and tinkering a bit, I’ve landed on a formula that fits my taste. I encourage you to play around with the ingredients to make it work for your family, too. This makes a medium spicy sausage, so adjust the levels of cayenne and red pepper to your preference.

The recipe works well with venison, feral hog, or a combination of the two, which is my preference. If your meat is lean, substitute some with pastured pork fatback.

4 lbs                       Fatty meat (20-25% fat)

8 tsp                      Salt

1 tsp                      Black Pepper

2 TBSP                   Rubbed Sage

2 TBSP                   Brown Sugar

2 tsp                      Marjoram

2 tsp                      Thyme

1 tsp                      Red Pepper Flakes

½ tsp                     Cayenne


1. Cut the meat and fat into 1 inch cubes

2. Combine with seasonings and chill in the freezer until semi-frozen, about 20 minutes

3. Grind and portion for packaging

4. Freeze any that you don’t plan to use in 1-2 days

5. Slice or form into patties and cook in a cast iron skillet over medium heat. Turn once to brown each side. Cook through, approximately 10-15 minutes total.

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