Bulk Venison Breakfast Sausage

This venison sausage recipe is something we make every year as my husband is an avid hunter. 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.


Recipes · Meat and Poultry · Pork · Ground Pork Recipes


Prep Time: 45 mins
Total Time: 45 mins
Yield: 8 1-pound packages
Servings: 64

Ingredients

Ingredients List

  • 6 pounds ground venison

  • 2 pounds ground pork

  • ¼ cup sugar-based curing mixture (such as Morton® Tender Quick®)

  • ¼ cup packed brown sugar

  • 3 tablespoons dried sage

  • 1 tablespoon crushed red pepper flakes

  • 1 tablespoon fresh-ground black pepper


Directions

  1. Place venison and pork in a very large bowl or plastic tub; sprinkle with curing mixture, sugar, sage, red pepper flakes, and black pepper. Mix well until evenly combined.

  2. Divide into 1-pound portions and freeze.

Tips

When working with large quantities of sausage, it's a good idea to cook a small piece to make sure the seasoning is exactly how you like it.


Nutrition Facts (per serving)

Nutrition Facts
93 Calories
4g Fat
1g Carbs
12g Protein


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