Bulk Venison Breakfast Sausage Recipes

BULK VENISON BREAKFAST SAUSAGE

Bulk Venison Breakfast Sausage image

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.

Provided by AMYNJOHN36

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Time 45m

Yield 64

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 92.6 calories, Carbohydrate 1 g, Cholesterol 46.4 mg, Fat 4.1 g, Fiber 0.1 g, Protein 12.2 g, SaturatedFat 1.5 g, Sodium 472.1 mg, Sugar 0.8 g

BULK VENISON SAUSAGE

Bulk Venison Sausage image

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. You could also use ground pork found at your local grocery store.

Provided by Amyk4

Categories Breakfast

Time 45m

Yield 8 pounds

Number Of Ingredients 7

Ingredients

6 lbs ground venison
2 lbs ground pork
1/4 cup morton's tender quick
1 tablespoon fresh ground black pepper
1 tablespoon crushed red pepper flakes
1/4 cup brown sugar, packed
3 tablespoons dried sage

Steps:

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.

Nutrition Facts : Calories 902.9, Fat 48, SaturatedFat 20.3, Cholesterol 379.1, Sodium 341.6, Carbohydrate 7.9, Fiber 0.6, Sugar 6.8, Protein 103.5

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