During the split of our duck season a few of us from the lodge had the opportunity to do a little deer hunting. Chef John Folse’s cookbook “After the hunt” is one of my favorites for many reasons. Its great reading and the recipes are fantastic. I found this one to experiment with. Those of you that know me know that I love breakfast sausages. Using some of my downed deer I’m going to make the below shown recipe and I will let you know.


  • 2 ½ pounds ground pork
  • 2 ½ pounds ground venison
  • 1 (16 oz.) can yams, drained
  • ¼ cup chopped parsley
  • 2 tsps dried thyme
  • 1 ½ Tbsps rubbed sage
  • 1 tsp ginger
  • 2 Tbsps salt
  • 1 ½ tsps. Nutmeg
  • 1 tbsp black pepper
  • 1 tbsp cayenne pepper
  • 1 ½ tbsps. Granulated garlic
  • 1 cup ice water


NOTE: When making sausage of any type, it is always best to keep the meat chilled. The ice water will help maintain the meat temperature and set the fat in the sausage. Slice the yams and dice into ¼ inch cubes, spread cubes on a cookie sheet and freeze them. In a large mixing bowl, combine pork, venison and remaining ingredients. Add ice water. Using your hands, mix sausage well by turning and pushing the mixture for 10/15 minutes to ensure proper blending. Very gently fold in frozen yams, being careful not to break up so solid cubes are visible in the finished product. Roll the sausage into 3” patties and cook them the same as any other breakfast sausage.


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