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

Calling all breakfast lovers! Join Seth & Scott Perkins on a venison sausage showdown as they transform 25 lbs of deer meat into two classic breakfast sausage flavors: Country Style and Sage.
Witness the entire process unfold as they craft these delicious breakfast staples, perfect for kicking off your mornings with a protein-packed and flavorful treat.
From grinding the meat to forming the links, learn every step of the process to create homemade sausage from your favorite protein, be it venison, pork, beef, chicken, or even turkey! The Bearded Butchers' DIY kits offer endless options, allowing you to substitute your choice of meat.
Don't miss out on the fun! Subscribe for more mouthwatering recipes and tips with The Bearded Butchers!
MAKE THESE YOURSELF WITH THESE PRODUCTS!
Country Style Breakfast Links DIY Bundle: beardedbutchers.com/products/...
Sage Seasoned Breakfast Links DIY Bundle: beardedbutchers.com/products/...
Pork Fat Trimmings (add to your favorite lean protein): beardedbutchers.com/products/...
10mm Stuffing Horn (may need modifications to fit Made with MEAT stuffer): amzn.to/3OWXkCw
Seth's Favorite Cutlery Kit: beardedbutchers.com/collectio...
10" Dual Handle Carbon Steel Lockhart Skillet: beardedbutchers.com/products/...
Made with MEAT equipment: meat-your-maker.pxf.io/15KYmm
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[@SoulfulSmokie]

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

[@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!!

[@beakacalek3765]

Love that sausage now I want to taste them.😅

[@devemch7851]

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

[@brendacunningham5070]

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

[@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.

[@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!

[@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!

[@texillini1]

One word……. Yum 😋

[@davemead4504]

Love watching all your videos from the uk guys.

[@TheBeardedButchers]

Thanks for watching!

[@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.

[@daviddatteri7081]

Great links, makes me want to get some!

[@-RONNIE]

Thanks for the video guys 👍🏻

[@TheBeardedButchers]

Thanks for watching!

[@wyfyj]

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

[@TheBeardedButchers]

Thank you, will do!

[@user-zm1ky5jr5w]

Love it 😊

[@nathanmorkovsky2855]

Awesome!!

[@ryanhowell4492]

That’s so cool

[@SmokeNFermentables]

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

[@user-ld7xp2gf8d]

Breakfast sausage and cold glass of milk great combo

[@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!

[@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!

[@BearMeat4Dinner]

Sage!!❤ I need that double grinder z!!

[@jakeroberts7435]

You guys are my favorite vegetarian channel by far. 😔

[@matthew-lh3zx]

❤ looks good..

[@johnsabat3553]

Great video!!

[@TheBeardedButchers]

Thanks!

[@maryhulen7277]

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

[@blaneharrison6341]

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

[@TheBeardedButchers]

Appreciate it!!

[@Djm9393]

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

[@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???😊😊😊😊😊😊😊😊😊😊

[@jamesyoung4425]

Darn i was looking forward to the vegan style! Lol

[@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.

[@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

[@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.

[@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?

[@EleazerVelasquez]

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

[@thedcfgrp938]

Loooooooooool…SCOTT IS THE MAN…

[@gettingcannedwithjackie8754]

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

[@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.

[@sluggotinfantryman]

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

[@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!!

[@ryefry]

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

[@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

[@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.

[@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.

[@christianhansen3292]

sage makes u smarter and wiser supposedly..

[@gettingcannedwithjackie8754]

Do you use fennel in your country spice?

[@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

[@jamestrowbridge29]

I like to talk about my grandpa too

[@f3ferret497]

For the algorithm 🥩🥩🥩

[@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.

[@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

[@robertjackson2141]

Like to know if you guys make lunch meats

[@lancedean5987]

You got to have the sage in a sausage link

[@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?

[@jaycass455]

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

[@DareDog.]

Yes

[@keithhundt1479]

Are you still adding maltodextrin to your seasoning?

[@DareDog.]

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

[@user-jj3my4sj6s]

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

[@DareDog.]

They are filming a new video today.

[@anonymous58846]

Scott no think

[@mr.Mikeyboy]

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

[@user-kc2fb7sx6u]

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

[@stewardkr]

Are your sausage seasonings gluten free ?

[@DareDog.]

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

[@user-ly6pq5ku3o]

Hi

[@calex9398]

Aw 😭. OH 😊

[@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?

[@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 ?

[@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.

[@bigt67]

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

[@Martin_Priesthood]

👍😋😋👌💪

[@tinafriesen7115]

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

[@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??

[@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.

[@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!

[@dh1realgaming795]

What state are these guys in?

[@mr.Mikeyboy]

Creston Ohio

[@sluggotinfantryman]

Beef its what's for dinner.

[@Giveme100ksubs]

I wish i could get your products in the future but the problem now is i'm not an adult yet and i wonder if its possible for it to be delivered to my country in europe while you guys are in another continent

[@DareDog.]

They ship worldwide.

[@Giveme100ksubs]

@@DareDog. Oh I didn't know that, that's the best decision they made!

[@Grof2000]

Do you sell any of those sausages ?

[@TheBeardedButchers]

We do not.

[@williambigham6678]

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

[@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.

[@Patriot_316]

6:42 What?

[@Montisaquadeis]

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

[@damienroser8004]

You think this seasoning will go good with the new cricket sausage the wackos think we are gonna be forced to eat?

[@user-xy9dk7vu6q]

how to order your knives to Russia and spices

[@DareDog.]

On their website bearded butchers they ship world wide

[@Boymania2004]

Im felling some tension there between the bros

[@paulpowell9579]

Its not breakfast sausage without sage where I'm from.

[@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 😂

[@jeremymcmichael7371]

Can you do A Blueberry Maple breakfast sausage recipe That don't have deer meat in it. I don't hunt no more. I have no way to get deer meat.

[@spencerjay7322]

Hunting season is over and it pisses me off

[@sluggotinfantryman]

I do want a ol 96er and will pay double for it if you will send. And your shipping costs are not what Amazon gets. Shipping for a small business literally puts you out of business. I had a product that cost $8 to make $20 to ship. 2014! Hence the cost of online sales. Boom! Pow! Age that cheese.

[@bobbywelch6035]

I am just just glad this was not another annoying short video. By annoying, i mean, i don't like them.

[@spencerjay7322]

I don’t think a single person gives a single fuck about this irrelevant opinion

[@vtaeharris512]

Then don’t watch?

[@bobbywelch6035]

@@vtaeharris512 why do you think I unsubsidized???? Fuck KZbin and their orders to produce more short videos because of people's "attention span"! I do love the fan mail, so please keep it coming!!!!

[@tylerseemann5912]

The pricing you guys have on your online stuff is absolutely mind boggling….. $8/lb for pork fat? $12/lb for hi temp cheese?!? No fkn way. I can guarantee you’re making well over 50% margin on those…. If not, I’ll sell you as much hi temp cheese as you want at 3.99/lb. Love you guys and your content, but the pricing seems way out of wack

[@DareDog.]

The fat is organic non gmo pork fat. Cheese they package it themselves. Remember they’re a small company and don’t have buying power bigger companies have.

[@tylerseemann5912]

@@DareDog. I definitely appreciate them being a small company and understand it’s different than bigger companies but I run a independent grocery. So also very small. But I can get hi temp cheese for less than $3/lb in a 5lb bag or $5/lb in 1lb bags….. so the cheese I’m not buying for their pricing. I’m not familiar with the organic non gmo pork fat pricing but just the average to above average consumer might not necessarily want $8/lb pork fat….

[@tylerseemann5912]

@@DareDog. I definitely appreciate them being a small company and understand it’s different than bigger companies but I run a independent grocery. So also very small. But I can get hi temp cheese for less than $3/lb in a 5lb bag or $5/lb in 1lb bags….. so the cheese I’m not buying for their pricing. I’m not familiar with the organic non gmo pork fat pricing but just the average to above average consumer might not necessarily want $8/lb pork fat….

[@deadmeatjb]

​@@DareDog. Our pork fat is .69 a pound

[@DareDog.]

@@deadmeatjb organic non gmo?

[@SamJSharpe]

Citric Acid is a chemical. It's in most of your spice mixes. I have no problem with this, citric acid in food is absolutely fine, but please stop saying there are "zero chemicals" as that's objectively not a statement of fact.

[@Gerle71]

Everything is a chemical.

[@god910]

It’s made by fermentation of carbohydrates by mold. Both of which are natural. How is it a chemical?

[@TheBeardedButchers]

Citric acid is an important natural compound that has been known since the late 18th century. The pioneering Swedish-German chemist Carl Wilhelm Scheele isolated it from lemon juice in 1784. It has since been found in other citrus fruits, pineapples, and even animal tissues.

[@SamJSharpe]

@@TheBeardedButchers pubchem.ncbi.nlm.nih.gov/compound/Citric-Acid it's a chemical compound. It might be a naturally occuring chemical compound, but it is still a chemical.

[@SamJSharpe]

@@TheBeardedButchers I don't think you know what a chemical is. Citric Acid is a chemical compound. It might be a naturally occuring chemical compound, but it's still a chemical compound.

[@stealthnight452]

not funny guys. I thought that military grade tinnitus kicking in lol

[@user-zw3ev2ot3m]

How to age the fresh meet Plz do a vdo

[@christianjack1250]

How much

[@DareDog.]

They don’t sell it. They sell a diy kit on their website and you just add the meat.

[@tylerseemann5912]

The pricing you guys have on your online stuff is absolutely mind boggling….. $8/lb for pork fat? $12/lb for hi temp cheese?!? No fkn way. I can guarantee you’re making well over 50% margin on those…. If not, I’ll sell you as much hi temp cheese as you want at 3.99/lb. Love you guys and your content, but the pricing seems way out of wack