Bulk Venison Breakfast Sausage

Bulk Venison Breakfast Sausage

46
AMYNJOHN36 1

"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."

Ingredients

45 m {{adjustedServings}} servings 93 cals
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Original recipe yields 64 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 472 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.
  2. Divide into 1 pound portions and freeze.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

46
  1. 47 Ratings

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I work with quite a few avid hunters, though venison is rather new to me as a cook. They all know I love to cook, so they keep bringing me in venison - of course they also know I'll make someth...

Excellent recipe! I was able to use up some venison roasts as well as make a more healthy breakfast sausage. I did add a bit more sage as that is my taste, I do appreciate the suggestion to try ...

Terrific recipe, AmynJohn! We have 3 hunters under one roof and using all that venison can be a challenge before the next season rolls around. This will definitely help to use up the meat. We...