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BUCKFAST SAUSAGE

MATHEWS STAFF JANUARY 10, 2018

This versatile recipe is the key to any breakfast of big game champions, but we like it best served up sandwich-style with crispy bread, melted cheese and a runny yoke. It’s a wildly delicious combo in every bite.

Prepare

MAKES 3-4 SERVINGS

INGREDIENTS
SANDWICH

1 lb ground venison (or any wild game really)

Gruyere or Cheddar Cheese

1/2 ground pork

Ciabatta Bun

1 cup onion - grated

1 fried egg

1 cup granny smith apple - grated

 

2 1/2 tbsp of fresh sage - minced

2 1/2 tbsp of sugar

2 tsp of kosher salt

1/4 tsp all spice

1/4 tsp of fennel seeds

(big) pinch of red pepper flakes

Get Cooking

  1. Combine venison, pork, onion, apple and spices into a bowl.
  2. Shape into patties.
  3. Coat not-stick griddle and cook over med heat until lightly browned and cooked through.
  4. Fry an egg. We recommend a runny yoke!
  5. Toast a ciabatta bun or sourdough bread.
  6. Top the bottom bun with cheese then add sausage patty, fried egg and the other half of the bun. Warm buns and hot sausage will melt the cheese.
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