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Venison Breakfast Sausage with Bacon and Cranberries

These easy and delicious venison breakfast sausage patties are flavored to perfection with bits of smoky bacon, bursts of fresh cranberries and an incredible homemade sausage spice!
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Course: Breakfast
Cuisine: American
Keyword: Dairy-Free, Gluten-Free, Keto, Keto Option, Low Carb, Paleo, Sheet Pan, Whole30
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 Patties
Author: Krista

Ingredients

  • 1 ½ pounds ground venison or ground turkey
  • 4 ounces bacon about 4 slices (or pork belly/pork fat)
  • ¼ cup fresh cranberries chopped

For the homemade breakfast sausage spice

  • 1 teaspoon fennel seed
  • 1 teaspoon ground sage
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon celery seed
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon nutmeg

Instructions

  • If cooking immediately, preheat oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.
  • In a large mixing bowl, mix all sausage spices thoroughly. Add ground venison (or turkey), pork and chopped cranberries to the bowl. Stir everything together very well.
  • Using wet hands, form sausage mixture into 12 ½ inch thick patties (using about ¼ cup of sausage mixture for each patty). If freezing raw patties, see Recipe Notes.
  • If cooking immediately, arrange sausage patties in an even-layer on the parchment paper-lined baking sheet and bake for 10 minutes. Remove from oven, flip the patties and bake for an additional 12 to 15 minutes or until the sausages reach the proper internal temperature.

Notes

  • The proper internal temperature of fully-cooked ground venison is 160 degrees.
  • The proper internal temperature of fully-cooked ground turkey is 165 degrees.
     
  • Cooked patties will last in the fridge for 3 to 4 days and in the freezer for 2 to 3 months.
  • To reheat, simply reheat in the microwave or on the stovetop until the sausage is heated through. If kept in the freezer, thaw completely before reheating in the microwave or on the stovetop.
  • Freeze raw patties only if none of the ingredients were previously frozen! To do so, individually wrap each patty in parchment paper and store in a Ziploc freezer bag in the freezer for 3 to 4 months. 
  • Thaw completely before cooking through.