<![CDATA[Dry Venison B'fast sausage]]>I made venison b’fast sausage using the Holly Regular seasoning for the first time. I like the flavor, but it turned out a bit dry.

Here is my process:
10 lbs venison
3 Lbs pork fat
Grind 10mm plate separate then mix lean, fat, seasoning and grind with 4.5 mm plate.
Add 8oz water and mix
Stuff into plastic chubs

I slice them into patties semi frozen and straight into hot pan. The first side browns nicely then when I flip them a lot of water seems to come out and they boil until the water is gone and then fry up till browned. Some may say I over cook it, but I like the crispy browned outside.

It seems to me that venison has a lot more moisture it it than pork. Or it may just release the moisture more readily. I am thinking that some type of binder may help? Soy protein, sure gel, carrot fiber? Or should I just up the fat if I want crispy sausage patties.

What has worked for others when using venison for b’fast sausage? I don’t seem to have this issue using the same meat block for Italian or brats, but the casing may help a bit.

]]>https://waltonsdev.nodebb.com/topic/4584/dry-venison-b-fast-sausageRSS for NodeThu, 10 Sep 2026 22:30:23 GMTTue, 16 Nov 2021 00:28:47 GMT60<![CDATA[Reply to Dry Venison B'fast sausage on Wed, 17 Nov 2021 22:30:12 GMT]]>Thanks everyone, sometimes you just need some confirmation on what you were thinking. This is a great place to bounce ideas off others!

]]>https://waltonsdev.nodebb.com/post/56977https://waltonsdev.nodebb.com/post/56977Wed, 17 Nov 2021 22:30:12 GMT<![CDATA[Reply to Dry Venison B'fast sausage on Wed, 17 Nov 2021 14:28:06 GMT]]>keend0 You might want to add a little more pork if it is trimmings and not just fat. Also binder would probably help hold moisture. I would try smaller batches until you get it how you like.

]]>https://waltonsdev.nodebb.com/post/56863https://waltonsdev.nodebb.com/post/56863Wed, 17 Nov 2021 14:28:06 GMT<![CDATA[Reply to Dry Venison B'fast sausage on Tue, 16 Nov 2021 19:50:56 GMT]]>That’s about 23% fat, not enough for breakfast and that is if you added pure pork fat, if there was lean meat on the pork trim it becomes even leaner

]]>https://waltonsdev.nodebb.com/post/56776https://waltonsdev.nodebb.com/post/56776Tue, 16 Nov 2021 19:50:56 GMT<![CDATA[Reply to Dry Venison B'fast sausage on Tue, 16 Nov 2021 13:03:49 GMT]]>I like my venison breakfast sausage to be about 60/40 pork to venison. I used to do it 50/50 but it was too lean for me, I like a little grease in the morning…

]]>https://waltonsdev.nodebb.com/post/56694https://waltonsdev.nodebb.com/post/56694Tue, 16 Nov 2021 13:03:49 GMT<![CDATA[Reply to Dry Venison B'fast sausage on Tue, 16 Nov 2021 02:50:19 GMT]]>Commercial breakfast sausage probably has a closer to 50/50 lean to fat. Personally I like venison breakfast sausage with a higher fat content even though much of it fries out during cooking. It finishes out moister,

]]>https://waltonsdev.nodebb.com/post/56675https://waltonsdev.nodebb.com/post/56675Tue, 16 Nov 2021 02:50:19 GMT<![CDATA[Reply to Dry Venison B'fast sausage on Tue, 16 Nov 2021 02:10:35 GMT]]>I up the pork to almost 50/50. Not all pork fat but I use the fattiest part of a pork butt. So I guess it is about 50% venison, 30% pork, and 20% pork. Some soy powder or carrot fiber would help also.

]]>https://waltonsdev.nodebb.com/post/56666https://waltonsdev.nodebb.com/post/56666Tue, 16 Nov 2021 02:10:35 GMT<![CDATA[Reply to Dry Venison B'fast sausage on Tue, 16 Nov 2021 00:41:14 GMT]]>And I don’t add water.

]]>https://waltonsdev.nodebb.com/post/56646https://waltonsdev.nodebb.com/post/56646Tue, 16 Nov 2021 00:41:14 GMT<![CDATA[Reply to Dry Venison B'fast sausage on Tue, 16 Nov 2021 00:40:29 GMT]]>Kinda the nature of venison breakfast sausage. I mix half pork butt to half venison. I wouldn’t call it dry as just much less fat.

]]>https://waltonsdev.nodebb.com/post/56645https://waltonsdev.nodebb.com/post/56645Tue, 16 Nov 2021 00:40:29 GMT