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
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