If you’re looking for a new breakfast idea, these are quick and easy to make, and come out of the oven golden, crispy and flavorful. The biggest challenge is deciding if you will eat them with maple syrup, hot sauce, barbecue sauce or as a side with eggs and hot cakes.
Fresh ingredients are always best, so season the meat as if making breakfast sausage and add the contents for homemade biscuits. The ingredients mix up dry and sticky, but extra moisture from the cheese ensures they bake to perfection. Add some dry cranberries to the mix, or bake small patties in a muffin tin and top with an egg to get festive. The recipe could be a new hunting camp favorite with green chilis and onions added.
Ingredients
• 1½ lbs. ground venison
• ½ lb ground pork
• 2 tsp brown sugar
• 2 tsp dried sage
• 1 tsp salt
• ½ tsp ground black pepper
• ½ tsp dried marjoram
• ¼ tsp crushed red pepper flakes (optional)
• 2 cups flour
• 2 Tbsp baking powder
• 1 tsp white sugar
• ½ tsp salt
• 1 lb. cheddar cheese, shredded
• 1 cup milk
Directions
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Combine flour, baking powder, sugar and salt in a mixing bowl, and whisk to blend.
3. Combine the venison, pork, brown sugar, sage, salt, pepper, marjoram and chili flakes, and mix by hand until blended.
4. In a large bowl, combine the flour and meat mixtures with the cheese and milk. Mix thoroughly until the mixture holds together and is slightly sticky.
5. Roll the sausage mixture into golf ball-sized rounds, pressing them tight. Place the meatballs on the parchment paper.
6. Bake the sausage balls for 20 minutes. Turn and bake for another 10 minutes until golden brown.
Serve the sausage balls as the protein at breakfast or as a starter with syrup, dipping sauce or condiment.
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