Wild Hog Breakfast Sausage

Start Your Morning Right with Homemade Wild Game Sausage

Wild hog makes incredible breakfast sausage – the bold, natural flavor pairs perfectly with traditional breakfast seasonings. This recipe turns your hog trim into something better than anything you can buy at the store.

Why Wild Hog for Breakfast Sausage?

Wild hog has a more robust, complex flavor than domestic pork. The sage and maple in breakfast sausage complement these natural characteristics beautifully. Plus, making sausage is an excellent way to use all the trim from processing.

Ingredients

For 5 lbs of Breakfast Sausage:

• 4 lbs wild hog trim, cubed
• 1 lb pork back fat
• 2 tbsp kosher salt
• 2 tbsp rubbed sage (dried)
• 1 tbsp fresh sage, minced (if available)
• 2 tbsp brown sugar
• 1 tbsp black pepper
• 1 tbsp dried thyme
• 2 tsp garlic powder
• 1 tsp ground nutmeg
• 1 tsp red pepper flakes (optional – for heat)
• 1/4 cup real maple syrup
• 1/4 cup ice cold water

Instructions

Prepare for Grinding:

1. Cut wild hog trim and pork fat into 1-inch cubes.
2. Spread on a sheet pan and place in freezer for 30-45 minutes until very cold but not frozen.
3. Put grinder parts in freezer as well – cold equipment prevents fat smearing.

Mix the Seasonings:

1. In a small bowl, combine salt, sage, brown sugar, pepper, thyme, garlic powder, nutmeg, and red pepper flakes.
2. In another bowl, mix maple syrup with ice cold water.

Grind and Season:

1. Set up grinder with medium plate (3/16 inch).
2. Grind the cold meat and fat mixture into a large bowl set over ice.
3. Sprinkle dry seasoning mix over the ground meat.
4. Pour the maple syrup mixture over the meat.
5. Mix by hand for 3-4 minutes until everything is evenly distributed and the mixture becomes sticky and cohesive.

Test and Adjust:

1. Fry a small test patty until cooked through.
2. Taste and adjust seasonings – add more salt, sage, or maple to your preference.
3. Remember: sausage should taste slightly over-seasoned when raw because cooking mellows the flavors.

Form and Store:

1. Form into patties (about 2-3 oz each) or leave in bulk.
2. Refrigerate overnight before cooking – this allows flavors to develop.
3. Freeze what you will not use within 5 days.

Cooking Tips

• Do not overcook: Cook to 160°F internal, but no more.
• Medium heat: Start in a cold pan over medium heat for even cooking.
• No added oil needed: The pork fat provides plenty.
• Caramelization: The maple sugar creates a beautiful brown crust.

Variations

Hot Version:

Add 1 tbsp cayenne, 2 tsp red pepper flakes, and a dash of hot sauce.

Maple-Heavy Version:

Double the maple syrup and brown sugar for sweet breakfast sausage.

Italian-Style:

Replace sage and maple with fennel seed, Italian seasoning, and crushed red pepper.

Suggested Uses

• Breakfast tacos: Crumble and cook with eggs
• Biscuits and gravy: Make sausage gravy with the drippings
• Breakfast sandwiches: Patties on English muffins with egg and cheese
• Kolaches: Stuff into homemade kolache dough
• Breakfast burritos: Mix with potatoes, eggs, and cheese

Storage

• Refrigerator: 5-7 days in airtight container
• Freezer: Up to 4 months (vacuum sealed best)
• Tip: Freeze patties on a sheet pan first, then bag – prevents them from sticking together

Processing Tip

At Ruiz Custom Meats, breakfast sausage is one of our most popular requests for wild hog processing. We mix in the right amount of pork fat and use a traditional recipe that customers love. Just let us know how many pounds you want when you drop off your hog.

Prep Time: 45 minutes | Rest Time: Overnight | Makes: 5 lbs (about 25-30 patties)