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Venison Breakfast Sausage Recipe

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This recipe for Venison Breakfast Sausage is from Lee Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bulk Venison Breakfast Sausage

Rating: 4.55 stars
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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Bulk Venison Breakfast Sausage
Recipe Summary
Prep:
45 mins
Total:
45 mins
Servings:
64
Yield:
8 pounds

Ingredients
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Original recipe yields 64 servings
Ingredient Checklist

6 pounds ground venison

2 pounds ground pork

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

1 tablespoon fresh-ground black pepper

1 tablespoon crushed red pepper flakes

¼ cup packed brown sugar

3 tablespoons dried sage
Directions:
Directions:
Step 1
In 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.

Step 2
Divide into 1 pound portions and freeze.

Nutrition Facts
Per Serving: 93 calories; protein 12.2g; carbohydrates 1g; fat 4.1g; cholesterol 46.4mg; sodium 472.1mg.
Number Of Servings:
Number Of Servings:
64
Preparation Time:
Preparation Time:
45 min

 

 

 

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