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.
Ingredients
- 6 pounds ground venison
- 2 pounds ground pork
- 0.25 cups sugar-based curing mixture , such as Morton® Tender Quick®
- 0.25 cups packed brown sugar
- 3 tablespoons dried sage
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon fresh-ground black pepper
Instructions
-
1
Gather all ingredients.
-
2
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.
-
3
Divide into 1-pound portions and freeze.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore American Recipes
Romantic Chicken with Artichokes and Mushrooms
Chicken is browned and simmered with marinated artichoke hearts, mushrooms, white wine, and capers. A simple, savory aromatic treat.
Slow Cooker Lentil Nacho Dip
An easy and tasty nacho dip or topping, satisfying to all! Just toss all of the ingredients into your slow cooker (a small one is fine), and heat for a few hours until ready to serve. Serve over tortilla chips, rice, pasta, or roll up in soft tortillas.
Bacon-Wrapped Halibut
My husband and I team up to make this bacon-wrapped halibut appetizer, though it is easy to do alone. Tasty, easy, and vanishes as soon as it is placed on the table. What more could you ask for?