Venson Breakfast Sausage

This is such a delicious sausage recipe with just a hint of sweetness from the maple syrup.

8 lbs venison
2 lbs bear
4 lbs pork fat
6 Tbsp salt
3 tbsp dried sage
3 tbsp ground black pepper
3 tbsp ground ginger
1/2 cup maple syrup

The meat you use to make these sausages can vary with whatever you have available that season. Use venison, all pork, beef or moose.  Just keep in mind that the more lean the meat, the more pork fat you will need so it doesn't taste like cardboard.
It is very important to keep the meat very cold while you are working. That's why we like to wait until winter to make sausages, then we close the kitchen door and work with the windows open.
Trim and cut meat and fat into chunks that will fit easily into your meat grinder. Add salt & seasonings and mix well.
Place in the freezer for 1/2 hour - 45 minutes to get really cold. Chill your meat grinder as well.
Grind the meat with a fine grinding plate. Add 1/2 cup of maple syrup and mix really thoroughly. Put the ground sausage in the fridge while you clean up.
This make a LOT of sausage, so I froze six pounds in 3/4 pound packages for making sausage patties and the remainder I stuffed into casings using an attachment on my meat grinder. The sausage links were air-dried in the fridge for a couple hours to firm up before freezing in labelled bags.

Red Currant Rib Sauce

The best ribs I ever made were first rubbed with this four pepper rub, wrapped in foil and slow baked at 250F for 2 1/2 hours. Remove from the oven and let sit for at least 1/2 hour. Open the foil and pour off the accumulated juices. Heat oven to 325F. Slather with the red currant rib sauce. Place ribs meaty side up on the foil and return to the oven uncovered. Every 10 minutes spread more sauce on the ribs, cooking for 50 minutes at 325F.

Four Pepper Rub:
1 ancho chile coarsely chopped
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup salt
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground cayenne pepper
1/2 dried chipotle pepper coarsely chopped
Blend all the ingredients until pretty fine. Rub on pork ribs, tenderloin, or pork roasts. Let sit for about 10 minutes before cooking.

Red Currant Rib Sauce:
1 cup red currant jelly
1/2 cup tomato paste
2 balls of preserved ginger, chopped
1 jalepeno pepper, chopped with seeds
1 thai pepper, chopped without seeds
1/4 cup red wine vinegar
2 Tbsp dijon mustard
1/2 tsp horseradish
2 tsp dried mustard powder
1 tsp salt
2 Tbsp olive oil
Blend all the ingredients until somewhat smooth. Heat in a small saucepan to boiling, stirring occasionally then simmer 10 minutes.

Spicy Fresh Pork Breakfast Sausage

We are very fortunate to have farmer friends raising heritage black pigs. This year we bought a beautiful half to help fill our freezer.

15 lbs pork butt (about 25% fat) chopped into cubes
2 ounces salt
1 ounce course ground black pepper
1 ounce paprika powder
1 ounce red pepper (the hot pepper flakes)
1/2 cup maple syrup

Mix all ingredients together. Let sit in the fridge for a few minutes. Grind with the 1/4" plate. Mix well and grind one more time.
Knead all ingredients until they are mixed and well distributed. Let it sit overnight, refrigerated, to allow the seasonings to permeate the mixture.
Then, stuffed the casings in the morning. Or freeze in 3/4 lb packages, or patties.

Duck liver pâté

I served this New Year's Eve 2015 and could not believe how delicious it is made from our own ducks! We will likely smoke a couple of the small ducks and make sausage from any of the older ones. Yum! This recipe makes 6 small ramekins of pâté.

1/2 lb duck livers (you can use chicken livers but will not be as smooth)
1/2 lb butter
2 Tbsp brandy
2 tsp dried mustard
1/2 tsp dried mace
small handful of fresh thyme
2 Tbsp ginger syrup (from candied ginger recipe)
salt & pepper

Slowly melt about 3 Tbsp of the butter in a medium sized, heavy fry pan. Fry the duck livers over a medium heat for about 5 minutes, turning them frequently. Remove to the food processor with a slotted spoon.

Over low heat, gently melt 1/2 cup of the remaining butter then add to food processor. Pour the brandy over the pan to deglaze and capture all the fabulous flavours and pour into the food processor. Add the mustard, mace, 2 Tbsp thyme leaves (reserve the tips for garnish), ginger syrup, salt and pepper.

Let stand 10 minutes, then purée until smooth and velvety .

Divide between ramekins, smoothing out the top and wiping the edges clean. Melt the remaining 5 Tbsp of the butter, and pour over each ramekin to seal, press in a sprig of thyme and refrigerate until cold. Cover with lids or saran. Take them out of the fridge about an hour before serving to come to room temperature. 


Pâté only lasts in the fridge a short time, so freeze what you don't plan to use over two or three days. I usually do half the pâté in freezer-safe covered mini containers to keep for another party.