Bulk Venison Breakfast Sausage

6 pounds ground venison
2 pounds ground pork
1/4 cup sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon fresh-ground black pepper
1 tablespoon crushed red pepper flakes
1/4 cup packed brown sugar
3 tablespoons dried sage

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.
Divide into 1 pound portions and freeze.

05/10/2018

recipepes.com Bulk Venison Breakfast Sausage, recipe PT15M PT1H 5 455 calories

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Bulk Venison Breakfast Sausage

Ingredients

Directions