Recipe: Venison Sausage Balls

by
posted on February 28, 2024
** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. **
Recipe Venison Sausage Balls Lead

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.

Venison sausage on biscuit with fried egg on top.

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

Raw venison meat balls.

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.

For more delicious wild-game recipes, click here.

Latest

Lead Photo 02
Lead Photo 02

Head to Head: 7x57mm Mauser vs. .30-06 Springfield

I’ve had more than a few requests for this Head to Head, so I figured it was high time to pit two of the early 20th century’s most popular military cartridges against one another. Let's dive into the 7x57mm Mauser vs. the .30-06 Springfield.

NRA Hunter Education FREE Online Course Now Available in Louisiana

The National Rifle Association of America’s award-winning free Hunter Education online course is now available in the State of Louisiana, the latest addition as NRA works to make the course available to hunters in all 50 states.

Moultrie Updates Line of Game Feeders

Moultrie has expanded the capacity of its line of feeders, and bettered the cameras' integration with the company's connected technology to streamline the feeding process.

Building the Ultimate Elk Bow

Elk are remarkable creatures that dwell in some of the most hellish landscapes on earth. An elk bow needs to be tough, light, and ultra-accurate. Here's how to build the right one for you.

First Look: Spandau S2 20-Gauge

Spandau Arms, a brand of SDS Arms, has announced that the  Spandau S2 Shotgun is now available in a 20-gauge model in both a Mossy Oak Bottomland and a traditional wood finish.

Count Some Quail, Tally Some Turkeys

The Arkansas turkey season ended in May, but there’s still good reason for hunters and outdoor enthusiasts to keep the birds in mind when they head out to their favorite hiking trail or drive the backroads of The Natural State. Outdoorsmen who scare up coveys of quail are welcome in the survey as well.

Interests



Get the best of American Hunter delivered to your inbox.