Venison Breakfast Sausage with Wild Blueberries

Tender breakfast sausage made with venison and wild blueberries. Milk powder helps keep them juicy.

Rating

5 stars (8 reviews)

Venison, Wild blueberries

2.5 lbs lean venison (diced into 1 inch cubes, or another meat of your choice (poultry or chicken thighs would be great too))
.5 lbs pork fat (cut into 1/2 inch cubes (you can substitute pork belly here, or another fatty cut too, but don't skip the fat))
25 grams maple syrup (1 tablespoon)
2 grams grated fresh nutmeg or quatre epice spice
20 grams grated fresh ginger
3/4 teaspoon pink salt (instacure no1 (optional))
25 grams milk powder
5 grams powdered ramp leaves (onion powder can be substituted)
50 grams frozen wild blueberries (picked over for debris)
30 grams fine salt or kosher salt (1.8% salt ratio to the weight of the meat here)
3 grams 2 teaspoons black pepper, ground fresh and very fine

Preferably the night before you stuff the casings, combine all ingredients but the milk powder and blueberries. The next day, soak the casings in water, then grind the venison mixture.
Mix the milk powder and frozen wild blueberries into the sausage and immediately pack into casings, tying them off to make 1.5-2 oz links for breakfast-sized sausages.
If you have time, and can convince your significant other you need the fridge space, allow the sausages to sit, uncovered in the fridge for 24 hours, preferably on cookie sheets with racks for even air circulation, to help them dry out a bit.
Afterwords, cook the sausages within 5 days, or freeze raw

CB on 2025-11-04 (5 stars):
Great detail and thanks for sharing the ingredients. Will try soon