Smoked Venison Sausage Breakfast Fatty

Ingredients:

1 lb bacon

Sausage Venison:

2 lbs ground venison

2 tbsp fennel seed

1 tbsp raw honey

1 tsp garlic powder

1 tsp onion powder

1 tsp sage

1 tsp kosher salt

1 tsp black pepper

1/2 tsp red chili flakes(or more to taste)

Egg Mixture:

6 eggs

2 tbsp duck fat

1/4 cup shredded cheddar

1/2 cup minced onion

1 oz dried mushrooms

1 tbsp dried jalapenos

Directions:

Preheat Traeger to 275 degrees F.

Venison sausage:

1. Start by mixing together thoroughly venison, and following ingredients.

Egg Mixture:

1. Place mushrooms and jalapenos in warm water and let sit for 10 minutes, remove from water and thoroughly pat dry. Mince.

2. Heat duck fat over medium heat. Saute mushrooms and jalapenos, remove to plate and set aside.

3. Scramble eggs over medium heat waiting until whites are partially cooked before breaking yolks. Add in cheddar, mushrooms and jalapenos.

4. Remove from heat.

Assembly:

1. Start by laying out bacon and weaving.

2. Spread out sausage mixture to approximately 1/2 inch out on top of the bacon weave.

3. Place egg mixture on top of sausage and roll into a log, pinching together sides.

Smoking:

1. Carefully place log onto grill and smoke until internal temp reaches 165.

*time will vary to reach internal temp of 165, this took approx 1.5 hours.