The Ultimate Venison Breakfast Sausage Guide: Country Style & Sage Recipes by The Bearded Butchers!

[@sixate]

You guys make the best sausage. Breakfast sausage and brats are better than anything I've ever had. My kid had a basketball tournament at Cloverleaf the last 2 weekends. I stopped by each Saturday and got a bunch of breakfast sausage, patties and links, chicken patties and bacon too. My wife hates sausage, but eats yours! Plus, got a couple racks of spare ribs to throw on the smoker this weekend.

[@TheBeardedButchers]

Thanks for stopping in! We appreciate it.

[@devemch7851]

Oh Yuh! Gotta get going on doing business with you guys. Love it how you show the common person how to butcher.

[@SoulfulSmokie]

Nice work guys... I really like the carnivore t-shirt too.

[@stuartowens3506]

I’m 51 yrs old and have always taken my game to a processor. Your skinning/butcher vids for deer saved me about $300 this year with the mule deer I took Saturday evening. Quarters, backstraps, and carcass are now chilling in my garage freezer (keeping it just above freezing. The carcass is going to a friend that has a rescued wolf at his house in Park City. This hunting season was an all-around win. Thanks, Bubbas!

[@MrRebar15]

*The Bearded Butchers* Bravo well done, always a pleasure to see another video, thank-you gentlemen for taking the time to bring us along. GOD Bless.

[@TheBeardedButchers]

We appreciate that, thanks for watching!

[@bigguy_TCM]

Sage in breakfast sausage is a must!

[@JimiKGB]

All this time and I’m goin to get to come see you guys soon!!! Bringing a few coolers up and I want to fill them up with all different cuts from the same single cattle hopefully that can be done. Excited either way!!

[@yvonnezyirek5167]

I butchered and processed my first pig and I followed your instructional video. Thank you for making that process easy for thise of us at home! Time to make sausage tonight!

[@outdoorsmendeh]

I like your set up. We have a small family butcher shop. I love my meat meat grinder we got the 32 we got a lems sausage press. I need to try some of your seasoning, I love sage sausage! We process all our own deer and our own steers from our farm. Butcher on! Great videos.

[@wyfyj]

I like how the production and everything has changed over the years. Keep it up

[@TheBeardedButchers]

Thank you, will do!

[@neilklokkenga3015]

I took some deer burger,mixed with pork sausage, made summer sausage, w/jalapeño flakes,really awesome! Thx for ur posts!!

[@TheBeardedButchers]

Sound great!

[@davemead4504]

Love watching all your videos from the uk guys.

[@TheBeardedButchers]

Thanks for watching!

[@SmokeNFermentables]

Y’all should try my breakfast sausage!!!! Love this and you guys thank you for continuing the great content!

[@nickwiseman7770]

Simply put you guys rock! I’m definitely going to be getting some of those clean spice blends! Great video guys!

[@TheBeardedButchers]

Awesome! Thank you!

[@MikeMiguelPimentel]

Breakfast sausage and cold glass of milk great combo

[@jakeroberts7435]

You guys are my favorite vegetarian channel by far. 😔

[@maryhulen7277]

I use sage sausage for spaghetti sauce. It works beautifully.

[@brendacunningham5070]

Thank You For This Information 💚💚💚💚🦅🦅🦅🦅

[@-RONNIE]

Thanks for the video guys 👍🏻

[@TheBeardedButchers]

Thanks for watching!

[@daviddatteri7081]

Great links, makes me want to get some!

[@beakacalek3765]

Love that sausage now I want to taste them.😅

[@texillini1]

One word……. Yum 😋

[@blaneharrison6341]

Thd bros rock Thanks from New Zealand I'll be getting some spice online asap

[@TheBeardedButchers]

Appreciate it!!

[@tylerdavis4875]

Looks good, any thoughts on making sugar free blends for diabetics

[@TheBeardedButchers]

Our Original, Hot, Cajun, Chipotle, Butter, and Bold Blend do not contain sugar. You can find them on our Website under: NO SUGAR 6 Pack of Shakers: beardedbutchers.com/products/no-sugar-6-pack-of-shakers-1?_pos=1&_sid=7b449aeaa&_ss=r

[@tylerdavis4875]

sweet... i mean not sweet but sweet thanks@@TheBeardedButchers

[@scottbrightman3662]

Great content, I love it! Do you have anything or suggestions what to use for spice for mule deer?

[@josephshade2037]

I've been making deer bacon and bratwurst for several years. I used another supply house. I tried yours this year with excellent results. I live in Louisville, Ky. and thought about driving up. If I come up what are y'all going to cook that day???😊😊😊😊😊😊😊😊😊😊

[@compt3ck]

I'm going to have to get some of those seasonings for next season. We put up about 45 lbs of deer and elk breakfast and Italian sausage this year and its going fast. I am a little confused on what you get if it doesn't have any chemicals. Is it just a vacuum in there? I think you meant preservatives or fillers.

[@constitutionalist4391]

I was watching an older video of yours on breaking down a 1/2 cow, you started with 390 lbs. and ended up with 275 lbs. There was 5 boxes. Can you tell me how big of a freezer would be needed and/or if a deep freeze or upright is easier to store??? I didn't see any videos when searching your channel.

[@ejsman36]

Love your guys videos! Just wondering though. Why do you season the trimmings and fat pre grind? I have been making sausage practically my whole life and have never seen anyone pre grind season. And I also like sage in my breakfast sausage! Both of my grandfather's grew it and dried it specifically for homemade breakfast sausage.

[@charlesfoleysr6610]

Something that I saw somewhere, about grinding. When you get down to the end, rather than wasting the meat in the auger, or running bread through to clean it out, just run some of the finished meat back through then when you clean, all the meat is ground the same.

[@randyeder5318]

Just put a couple paper towels in to push the rest out of the meat out of the auger. Works great!!

[@gettingcannedwithjackie8754]

What oil do you (if you do) lubricate and or store your plates and grinder worm coated in?

[@Garth2011]

Basically this sausage is ground meat with the added spices formed into a sausage link. the same goes with the pork sausages I presume. Not so bad once you have the grinder (a decent one with some power) and the natural casing skins. There is nothing more satisfying than a casing that has that snap when biting into them.

[@Djm9393]

You guys ever make gabagool pork and beef version that be interesting video to watch in my personal opinion

[@drillsgtlangdon]

Both look and sound killer to me! I could live on breakfast sausage n eggs! ps. not sure if ya'll have seen any of the Equalizer's, but damn, In Equalizer 2, there's a dude that looks exactly like Seth! No BS... By chance...Is it you?

[@MaryHollins-m1w]

Love it 😊

[@benbaber3975]

Does the silver skin and stuff left on the venison create a gamey flavored end product?

[@ryanhowell4492]

That’s so cool

[@thedcfgrp938]

Loooooooooool…SCOTT IS THE MAN…

[@Bobpringle89]

Just started watching your videos and have a question when smoking a few of your recipes say to smoke at 165* but my smoker only goes to 180 how would you stare step from there

[@nathanmorkovsky2855]

Awesome!!

[@tomrunyon8568]

Would a 1/2 inch sausage stuffer tube work or do I need to order a 10mm

[@sluggotinfantryman]

And some products can be made shipping materials to another country making it. Sending it back. Like mid grade cabinets at one point.

[@johnsabat3553]

Great video!!

[@TheBeardedButchers]

Thanks!

[@EleazerVelasquez]

I always watching your channel. I like to go there and work as ah butcher . I hope you appreciete my concern.....

[@sebastiansarlea4910]

Isn't it easier to grind the meat and then season ? for sausage. Best regards from Romania.

[@blaneharrison6341]

And what is thrand of that mincer sausage maker plz I'll be needing 1 of those as well?

[@DareDog.]

Z linker it’s called

[@matthew-lh3zx]

❤ looks good..

[@gettingcannedwithjackie8754]

Do you use fennel in your country spice?

[@michaelwalters8074]

Have you ever used the MEAT butcher knife set ? If so, how do ghry compare to Victorinox

[@DareDog.]

They have video on that set. On chicken break down they used the meat knives.

[@cherylkoenig5509]

What if you used maple syrup instead of water? Would that work?

[@ryefry]

Thanks for blowing out my eardrums at the beginning of the video

[@mattv08]

Do you guys ever mix beef fat with venison instead of pig fat? I was wondering if the flavor would be good

[@jamesyoung4425]

Darn i was looking forward to the vegan style! Lol

[@sluggotinfantryman]

Supply and demand. Amish sell at 1.75 pound. Whole beef. We had 600 Angus at one point. I basically quit eating beef. Figure it saves thousands a year.

[@welshrabbit5]

Question, am allergic to the casings, so won't eat these however can you grind this into burger patties rather than links?

[@DareDog.]

Yes.

[@jamestrowbridge29]

I like to talk about my grandpa too

[@lancemilsted8909]

Have you all consider classes on butchering and sausage making?

[@jaycass455]

If I dont have a dual grind grinder do I need to run it trough twice?

[@DareDog.]

Yes

[@StevenTaylor-l5y]

I was watching your pulled pork episode from 2 years ago the reason the bone-in was tender because it had the bone in there more heat the roast without the bone would not be as tender put the heat closer to the meat inside

[@tolikp]

Where do you get the large bags from that you mix the meat in? Thanks!

[@DareDog.]

They sell them on their website bearded butchers

[@lancedean5987]

You got to have the sage in a sausage link

[@stewardkr]

Are your sausage seasonings gluten free ?

[@DareDog.]

Sage sausage Ingredients: Salt, Spices (Including Sage), Rice Flour No MSG No Sugar.

[@brianschneider671]

The guys over at Meat know that we've been having to acquire this other stuffing tube, wonder why they just wouldn't make one to include with the stuffer?

[@keithhundt1479]

Are you still adding maltodextrin to your seasoning?

[@DareDog.]

On the ingredients list it doesn’t show that. They are clean spices.

[@christianhansen3292]

sage makes u smarter and wiser supposedly..

[@JakeBerry-f9s]

It's been 3 weeks. I'm going thru new post withdraw! Must...have....more...connnnntent!

[@DareDog.]

They are filming a new video today.

[@michaelquillen2679]

I've played around with making my own recipes for deer and elk breakfast sausage for many years. Never did find what I would consider my perfect mix. Last year I decided to make some, using a commercial mix. It was horrible...tasted like a chemical creation...yuck!!! I take it your mix would do well for breakfast sausage patties (love making egg/sausage/biscuit sliders)? Gonna pull the trigger here and order a pack of seasoning mix. Thanks for the video!

[@robertjackson2141]

Like to know if you guys make lunch meats

[@curtbrown9702]

What if wine, beer, cherry juice other liqs instead. Any bad effects you know of. Any idea flavor profile. Do a 50 lb. Same season in all only different liqs. In each 5lb. batch all smoked same time. Sell in pack for flavor profiles.

[@mr.Mikeyboy]

Can you guys explain why the z linker costs 2500? Is like a patent thing? I don’t get it

[@DareDog.]

It’s commercial equipment.

[@hooligangeneral300]

What bags do you use for your meat tubs?

[@DareDog.]

They sell them on their website bearded butchers

[@hooligangeneral300]

@@DareDog. I’m in michigan. Next time I’m out that way I’ll be stopping in there!

[@DareDog.]

@@hooligangeneral300 they ship them.

[@hooligangeneral300]

@@DareDog. yes but I’m not that far. Been wanting to visit the place.

[@TheBeardedButchers]

You can find them on our website: Disposable Heavy Duty Poly Tote Lug Liner Bags: beardedbutchers.com/products/products-disposable-poly-tote-lug-liner-bag?variant=47047991263510

[@BigTree412]

So is deer is so lean it needs regular fat ?

[@alanpassingham5262]

Why don’t you twist link by hand? Yes it’s more time consuming but you don’t lose the fat when cooking as the twist seals the sausage skins??

[@bigt67]

For breakfast sausage it's got to have sage and pepper flakes.

[@hunterhilbert4559]

They're line of seasonings look like a dispensary. Look like some weed jars😂 dope though

[@hunterhilbert4559]

Whoops...not correcting it either haha

[@JMZGRILL]

ZZ TOP 😆

[@DarenDubh]

I don't eat pork. Could you recommend another fat to use to make these sausages?

[@f3ferret497]

For the algorithm 🥩🥩🥩

[@MELZ06]

Why do you season before the grind and not after when you add the water?

[@god910]

Some people’s opinion is that it helps mix the spices in better. I’ve never noticed a difference, done it both ways several times. I usually mix it in with the water if I have pre-ground meat (my venison is ground at the processor). If I’m grinding all the meat, I season first.

[@lesliewilson9618]

you had the meat in the freezer and took it out made the sausage links and put it back in the freezer right

[@anonymous58846]

Scott no think

[@ClaytonShipp]

This whole video felt like one big add.

[@samueltanis9371]

It's been awhile bit have you guys ever done chicken sausage. I don't member you guys doing that

[@Grof2000]

Do you sell any of those sausages ?

[@TheBeardedButchers]

We do not.

[@Terpedup925]

Scott always looks like he doesn’t want to be on camera 😂😂

[@calex9398]

Aw 😭. OH 😊

[@MosaBeparre]

Hi

[@dh1realgaming795]

What state are these guys in?

[@mr.Mikeyboy]

Creston Ohio

[@sluggotinfantryman]

Beef its what's for dinner.

[@tinafriesen7115]

Why don't you guys try the meat your maker 2hp number 42 meat grinder

[@Montisaquadeis]

Don't even need to stuff the meat just grind with seasonings and make into patties or balls

[@williambigham6678]

Instead of water, can you use a good lager beer and half beef fat and pork fat

[@brandonrose9564]

I was going to order, but shipping was more than what I had in my cart. I can't spend 30-40$ on shipping

[@definitelynotusingmyrealname]

So am I the only one who thinks Scott looks super annoyed most of the time with Seth talking the majority of the time. He should do a little Hodge Twins. “Hey man, let me do some talking!” Lol

[@stevendrake477]

He definitely didn't look very excited 😂

[@dennisstruble5214]

I am just curious fellas.. Scott sir... are you okay.. you seem like ypur deep in thought of something else.. are things alright. Worried about ya brother.

[@hazaryyoung7892]

I never thought those beards could be fake ..now i see

[@DareDog.]

There not. It’s beard net they have on.

[@hasanalbannaelkirsh7748]

ويلكم باك😊

[@leakyjeep5.9]

What's going on with the Brock Lesnar blend?

[@assassination4226]

they removed it due to brock lesnar allegations connection with vince

[@leakyjeep5.9]

@@assassination4226 Right, but can they at least answer a gd question? I've heard they changed the name temporarily but say something damn it.

[@Gerle71]

​@@leakyjeep5.9I mean, they've had all of an hour to answer your question, how come they haven't jumped on that yet?

[@TheBeardedButchers]

Our contract expired with Brock so we rebranded the same spice as our Bold Blend. beardedbutchers.com/products/bearded-butcher-bold-blend-shaker-6oz

[@leakyjeep5.9]

@@TheBeardedButchers Thanks for the update and finally some clarity, but I know damn well it's not because of a contract end.

[@Фермерскоехозяйство-ю2у]

how to order your knives to Russia and spices

[@DareDog.]

On their website bearded butchers they ship world wide

[@Martin_Priesthood]

👍😋😋👌💪