Ground Sausage

Country Breakfast Sausage

Sage Forward Breakfast Sausage

Country Breakfast Sausage is a fresh bulk sausage built on a 50% lean meat / 50% pork blend, using lean wild game or lean beef. Grind at 1/4". Exact amounts scale to any batch weight in the DeepWoodz Smokehouse app for iPhone and Android.

No casing, no stuffer, no special gear — grind, season, and it is patties or a pan by morning. Rubbed sage is the flavor everyone actually recognizes as breakfast sausage, so do not cut it. The fastest way to turn a pile of trim into something the family eats without asking what it is.

• Savory
• Herb
• Sweet

What goes in it

• Kosher Salt
• Coarse Black Pepper
• Rubbed Sage or Ground Sage
• Thyme
• Coriander
• Ground Nutmeg
• Ginger
• Garlic Powder
• Onion Powder
• Brown Sugar
• Red Pepper Flakes
• Ice Cold Water

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Lean Beef · Pork Butt · Pork Shoulder

Bear or wild hog: take it to 165°F and hold 3 minutes. Freezing, smoking and curing do not reliably kill trichinella — only heat does.

How it's made

1. Grind the meat through a 1/4" plate. Keep meat cold.
2. Add dry seasonings to ground meat and mix to distribute evenly. The sage-thyme-brown sugar combination is the classic breakfast sausage trinity.
3. Add ice cold water to meat and continue mixing until you have good protein extraction.
4. Form into patties, stuff into sheep casings for links, or pack into 1-lb sausage freezer bags (chubs) for bulk.
5. Can be wrapped and frozen for up to 3 months.
6. Always cook ground sausage thoroughly before serving.

Before you start

• Venison to fat ratio and blends