Venison breakfast sausage class set

Published 10:01 am Sunday, April 18, 2021

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By CatieJo Black, N.C. Cooperative Extension, Hyde County Center

Join Hyde County’s FCS agent to learn how to operate a meat grinder (including the proper way to clean and sanitize it afterwards), prepare venison for sausage and spice blend options.

We will be making ground breakfast sausage from venison. This is loose-ground sausage that you can form into patties, add into soups and spaghetti, or use any other way you might cook ground sausage.

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We will review the proper sanitation methods and knife skills before getting started. During class, we will make a batch of breakfast sausage with ingredients you can find in stores (not a pre-packaged mix) and using pork fat from our local meat processing facility.

As a reminder, you will not be able to taste the cooked sausage during class, but you will leave with a sample to take home. You will also leave with two recipes, and pork fat to use in your own next batch. If you have not already received a digital food thermometer, you will also receive one to help you cook food safely while at home.

You may reserve a time between 1–4 p.m. to use the equipment on site, using the material you have learned and make your own batch to bring home. CatieJo will remain on-site for additional questions and help and to ensure proper sanitation between uses. If you plan to do this, contact us prior to class and bring your meat in an enclosed and labeled package to the office before class begins. We will leave it in a fridge specifically for wild game during our class.

This class is open to anyone 18 years and older. You do not need to live in Hyde County to participate, though the class will be held at the Hyde County Government Center. CDC guidelines will be in place, including required face coverings, COVID-19 screen questions, temperature check, and distancing as much as possible. Registration is free. Class will be held on Tuesday, April 20, 2021, in the Teaching Kitchen within the government center building, 10:30 a.m.–noon. Class size is limited to 6 participants. Register at



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