Chicken Venison Sausage

Sometimes foods just go together – like peanut butter and jelly, ketchup and mustard, salt and pepper; you get the idea. For breakfast, we like pancakes…. pancakes and sausage! When you can’t handle pork or beef, sometimes having sausage can be a challenge. I really like this recipe. It cuts out a great deal of fat that typical sausage has, maintains the proteins but also contains all natural ingredients. That’s right, no artificial anything, no preservatives, etc. Feel good about serving this up! It’s great as patties, links, with gravy, etc. This makes 2 lbs of sausage.

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1 pound ground chicken breasts or thighs (or turkey)
1 lb ground venison
1 Tbsp ground sage
2 tsp sea salt
1/4 cup applesauce
1 tsp oregano
1 tsp black pepper

  • In a large bowl, combine ingredients and mix well. Refrigerate up to a week (freeze for 3 months).
  • You can also purchase your own fresh chicken or venison and grind it yourself. We have this grinder* and it works great. I hear this one *is good also. We just cut the meat into strips, throw on the seasonings and grind it. Easy!


*Affiliate links to my Amazon page.

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