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Maple Venison Breakfast Sausage Recipe

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This recipe for Maple Venison Breakfast Sausage, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Manwiller
Added: Thursday, November 12, 2009


3 lbs ground venison
1 lb ground pork fat/fat back*
2 tsp thyme
1 tsp marjoram
2 tsp salt
2 Tbs. rubbed sage (not ground sage)
1 tsp black pepper (fine grind)
8 Tbs maple syrup (1/2 cup)
1/2 cup ice water.

Combine the venison and pork fat. Combine the spices, maple syrup, and water. Pour over the meat and mix well. Form into patties or links. Fry on med/low heat.

Personal Notes:
*Ask the butcher at the supermarket to grind the pork fat or fat back for you. If he won't you can grind it in a food processor. If you don't have a food processor, finely mince a pound of bacon and substitute that.




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