Venison Sausage Breakfast Hash
Crumbled venison-pork sausage cooked and dehydrated at home, then rehydrated on the trail with instant potatoes and egg powder.
- calories
- 600
- weight
- 3.5 oz
- cal / oz
- 171
- protein
- 26 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 5 min
- total time
- 7 min
- water
- 300 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Canister stove
- Alcohol / Esbit
- Backpacking
- Basecamp
- Winter / snow
- Dairy free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Venison-pork sausage, cooked and dehydrated | 2 oz | made from 5 lb deer burger, 1 lb fatty pork butt, 3 tbsp salt, 1 tbsp black pepper, 1 tsp sage, 2 tsp garlic powder |
|---|---|---|
| Instant potato flakes | 1/2 cup | plain, not flavored |
| Powdered egg | 3 tbsp | |
| Dried onion | 1 tbsp | optional but adds flavor |
| Salt and black pepper | to taste |
Method
- Boil 300 ml of water in your pot.
- Add the dehydrated sausage crumbles and simmer for 2 minutes to rehydrate.
- Stir in the instant potato flakes a handful at a time until it stops being soup.
- Mix the egg powder with a splash of cold water, then stir it into the pot.
- Cook for another 2 minutes, stirring often, until the eggs set.
- Season with salt and pepper if needed and eat while hot.
Venison is lean, so the fatty pork butt is doing the work here—it keeps the sausage tender when cooked and gives you calories on the trail. Dehydrating the cooked sausage at home turns it into shelf-stable meat that travels without ice.
The trick is boiling the sausage in just enough water to rehydrate it, then thickening everything together with potato flakes and egg powder. It’s a savory breakfast that tastes like someone’s hunting cabin, which is the point.
Packing
At home, cook venison-pork sausage patties, cool, crumble into bite-sized pieces, and dry completely in a low oven or dehydrator. Mix dried potato flakes and egg powder into one quart freezer bag. Pack sausage crumbles separately or the fat will grease the potato mix.
Variations
- Add a tablespoon of bacon bits for more fat and flavor.
- Stir in a handful of shredded hard cheese if your cooler will hold it for day-one use.
- Use the same sausage to top instant ramen for a completely different meal.
https://www.huntingpa.com/threads/venison-breakfast-sausage.11757