Ready for just about the easiest â€” and yummiest â€” appetizer (or breakfast) recipe in the world? Like many good recipes, this one was born out of a combined need to use up some venison breakfast sausage and find an appetizer to bring to a Memorial Day party. I wanted an appetizer that would be easy to grab and go, knowing people would be milling about.
I think sausage and biscuits are one of the greatest combinations on Earth, so an idea was born. Venison sausage and biscuit pinwheels. Okay, I’ve had these things at parties before, so it wasn’t an original idea. But it was a tasty one, well worth repeating here! And so easy! All you need is about 1/2 pound of venison breakfast sausage (recipe below) and 1 container of ready made biscuit dough (you can make the dough if you want; I’m just too lazy to do that).
Recipe: Venison Sausage and Biscuit Pinwheel
Summary: delicious as an appetizer or breakfast treat.
- 1/2 pound of venison breakfast sausage (recipe below)
- 1 container of ready-made biscuit dough
- Prepare the sausage and set aside
- Take 2 of the prepared biscuits, smash together, flour and roll out thinly in a rectangular shape.
- Take 1/4 of the sausage and, using your fingers, spread it out over the dough.
- Roll the dough to form pinwheel.
- Place on a cookie sheet or plate.
- Repeat with the remainder of the dough and sausage.
- Refrigerate for at least 1/2 hour.
- Preheat oven to 350 degrees.
- Slice pinwheels into 1/2 pieces and place on cookie sheet.
- Bake for 20 minutes, or until biscuits are golden brown.
I baked mine on a cookie warmer so that they wouldn’t absorb any grease. However, my sausage weren’t very fatty so it didn’t really matter.
Sprinkle some grated cheese over the sausage for extra yumminess.
Cooking time (duration): 30
Number of servings (yield): makes about 20 pieces
Meal type: breakfast, appetizer
Recipe: Flavorful Venison Breakfast Sausage
Summary: Yum. That’s all that needs to be said about this venison sausage.
- 1 pound venison
- 1/2 pound pork fat
- 1/2 tablespoon kosher salt
- 1/2 teaspoon rubbed sage
- 1/3 teaspoon rubbed summer savory
- 1/8 teaspoon ground nutmeg
- 2/3 teaspoon ground marjoram
- 1/3 teaspoon freshly ground black pepper
- Put the venison through the meat grinder with the pork fat so that it is well mixed.
- Mix in other ingredients, using your hands to blend well.
- Form into 1- or 2-ounce patties.
- Cook on skillet.
Note: These freeze well. I place wax paper between each patty so that I can easily separate them once theyâ€™ve thawed.
Cooking time (duration): 15
Number of servings (yield): 6 to 12
Meal type: breakfast
Copyright Â© Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.