Print: 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.

Prep

13 min

Cook

19 min

Servings

Difficulty

Medium

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 per serving

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