Ok, so I have this venison pan sausage from my brother’s kill this season. I had some of it for breakfast yesterday while I was camping. Pretty good stuff, but I have a lot of it here in my freezer. No one in their right mind would argue with me about the quality of military food, even at the DFAC (that’s dining facility for those of you that don’t know). I’d rather spend my own money, out of my tiny paycheck, to buy food to survive myself. Only at my poorest moments do I enter the DFAC and brave whatever “meal” they have prepared.

Anyway, I decided to cook tonight and obviously venison sausage seemed like a great key ingredient. Not having any recipies of any kind I was forced to improvise. For someone with no idea how to cook, this might have been a problem. Not so for this man, I learned to cook when I was hungry while most kids were trying to figure out why girls sit down to pee. Clearly it is time for a run down of ingredients.

  • .75-1lbs Venison Pan Sausage
  • 1 diced White Onion
  • 1 diced Green Bell Pepper
  • 3-5 Thai Peppers
  • 2-3 Eggs
  • 1 stick of Butter
  • 1-2 cups of diced potatoes
  • .5 cups of cheese
  • ~6 flour tortillas

Heat up a skillet, or griddle, or whatever it is you prefer to cook in, and heat up those tortillas. Put them in something insulated so they’re still warm when you finish cooking the rest. Melt maybe 1/6th of the stick of butter onto your cooking surface, and spread out the sausage to begin browning it. Once you have a decent amount of grease going, toss the diced potatoes into the mix and move it around to avoid burning your chow. Once the potatoes begin to brown go ahead and add your diced onion and bell pepper, along with your whole Thai peppers. I did this on a griddle @ 400F. After about two minutes, cut the heat back to around 250F and let it simmer for a minute or three. While that is simmering crack open your eggs, bust the yolks, and whip them up for a few seconds with your handy dandy fork. Now, spread out your current mixture of sausage, onions, peppers, and potatoes into a layer about .75 inches thick and do your best to evenly pour the eggs on top. Crank the heat back up to around 400F and stir it around until you think you’ve got cooked eggs. Roll the contents up in your tortillas, and enjoy.

I washed mine down with a chilled Paulaner Salvator, of course that isn’t required – wash it down however you wish.