"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

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.

Contributor:
Joyce Manwiller
Added: Thursday, November 12, 2009

Category:

Ingredients:
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.

Directions:
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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