Traditional Seasoning Blend Recipes

Learn how to add these seasoning blends to venison sausage for a traditional flavor that you’ll find quite unforgettable.

| September/October 2019

patty
Photo by BWFolsom

The following seasoning blends are formulated for the amount of meat in the “Breakfast Venison Sausage” recipe. If you double or quadruple the sausage recipe, be sure to double or quadruple the seasoning blend.

Although the following seasoning recipes are tasty, don’t let them limit you. Create your own signature seasoning based on the particular likes and dislikes of your family. They’ll appreciate it.

Classic Breakfast Sausage Seasoning

Classic breakfast sausage is a flavor my family is accustomed to enjoying in the morning. Whether you want a sausage for a biscuit sandwich, to enjoy with eggs and toast, or to use in sausage gravy, this is the seasoning blend for you. Control the heat by increasing or decreasing the amount of crushed red pepper flakes.



Ingredients:

  • 1 tablespoon dark brown sugar
  • 1 1/2 teaspoons dried sage
  • 1 teaspoon black pepper
  • 3/4 teaspoon garlic powder
  • 1/8 to 1/4 teaspoon crushed red pepper flakes, optional

sugar
Photo by Martin Keiler

Directions:

  1. Combine all ingredients in a small bowl, and whisk to blend.
  2. Add to sausage, and mix until thoroughly incorporated.

Traditional Maple-Flavored Sausage Seasoning

Maple-flavored sausage patties are perfect for making sandwiches on English muffins, and they also pair well with waffles and pancakes.

Ingredients:

  • 1/4 cup Grade B (dark) maple syrup
  • 1 tablespoon dried sage
  • 2 teaspoons crushed fennel seed
  • 1 1/2 teaspoons onion powder
  • 3/4 teaspoon crushed anise seed

maple
Photo by Magone

Directions:

  1. Combine all ingredients in a small bowl, and mix well.
  2. Pour over sausage, and blend with your hands until evenly incorporated.

Find more information on making venison sausage, along with a recipe for Breakfast Venison Sausage, in The Art of Homemade Venison Sausage.

cover


Jenny Flores is a regular contributor to Homestead.org and a blogger for multiple magazines, including Grit and Mother Earth Living.

cover-small-3

The Complete Book of Butchering, Smoking, Curing, and Sausage Making

Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat.

Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all.

Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky.






mother-audience

MOTHER EARTH NEWS FAIR

February 15-16, 2020
Belton, Texas

Join us in the Lone Star state to explore ways to save money and live efficiently. This two-day event includes hands-on workshops and a marketplace featuring the latest homesteading products.

LEARN MORE







Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds Newsletters

click me