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Bulk Venison Breakfast Sausage

Bulk Venison Breakfast Sausage

  • Prep

    45 m
  • Ready In

    45 m
AMYNJOHN36

AMYNJOHN36

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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Ingredients {{adjustedServings}} servings

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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

Directions

  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.
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Reviews

cherie
76

cherie

12/26/2007

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 something with it, then bring it in for them to eat! Anyway, looking for new things to try and found this - wonderful!! Everyone loved it! I made biscuits and gravy with this sausage and everyone came back for seconds....and thirds!! Thanks for taking the time to share the recipe!

Steve
45

Steve

3/22/2008

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 a sample before freezing. Thanks alot!

CakeLadyPHX
38

CakeLadyPHX

1/5/2008

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 used Adobe seasoning instead of the curing mixture since I could not find the Morton's one you suggested. The entire family (even Grandma!) enjoyed our sausage gravy and biscuits this morning.

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