Timber 2 Table - Maple Venison Breakfast Links

Maple Venison Breakfast Links

Maple Venison Breakfast Links

120 Min

Prep Time

15 Min

Cook Time





Sausage links are always a big hit around our house or deer camp. These are made with a combination of venison, pork butt, and bacon for a nice sausage consistency and slightly smoky flavor.

A mixture of venison, pork and bacon make the perfect sausage texture and flavor.

While the process is fairly simple, it does take some equipment. A grinder is a must, as is a sausage stuffer or jerky gun. You will need casings of some sort, we use 21mm collagen casings, but natural 19-21mm sheep casings will work as well. If your local butcher shop doesn't stock casings, there are multiple online retailers that do. I learned a long time ago that a meat mixer is worth its weight in gold when blending sausage, but it isn't really necessary, you can blend the seasonings well enough by hand, it just takes a while.

A meat mixer cuts down on time and labor.


For 10 pounds of breakfast links

6 pounds venison, trimmed and chunked

3 pounds of pork butt, cut into chunks

1 pound of bacon, diced

1 cup maple syrup

1 cup ice water

21mm collagen or natural casings

Seasoning bend (mix well)

3 Tablespoons kosher salt

3 Tablespoons black pepper

3 Tablespoons ground sage

2 teaspoons cayenne pepper (more to taste if you like it spicy)

1 teaspoon rosemary

1 teaspoon ground coriander

Cooking Instructions

Begin by grinding the meat. I like to run the meat through at the correct ratio, but everything will be mixed well by the time the seasonings are blended in.

Grind the meat through a medium plate.

Vacuum seal the links then freeze for maximum storage time.

Vacuum seal then freeze for long term storage.