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Bulk Venison Breakfast Sausage Recipe

Recipe by: AMYNJOHN36

"My husband is a avid hunter and we make this sausage every year. We add pork to the venison because the venison has such a low fat content. For the pork we get really fatty looking roast ground at our grocery store."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep45 m
  • Cook
  • Ready In45 m
  • 1In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
  • 2Divide into 1 pound portions and freeze.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 64 servings
  • 93 cals
  • 6 pounds ground venison
  • 2 pounds ground pork
  • 1/4 cup sugar-based curing mixture (such as Morton® Tender Quick®)
  • 1 tablespoon fresh-ground black pepper
  • 1 tablespoon crushed red pepper flakes
  • 1/4 cup packed brown sugar
  • 3 tablespoons dried sage
Nutrition

Amount per serving ( 5 total)

  • Calories:
    93
    5%
  • Fat:
    4.1
    6%
  • Carbs:
    1
    < 1%
  • Protein:
    12.2
    24%
  • Cholesterol:
    46
    15%

Based on a 2,000 calorie diet

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