Bulk Venison Sausage
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
8 pounds
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
directions
- 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.
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RECIPE SUBMITTED BY
<p>I am a mother of four and a wife of ten years. I am originally from Mechanic Falls, ME but husband and I were in the military, we now reside in Hanceville, Al. Cooking has always been a passion of mine. I love to cook for other people and to watch them take the first bite. The expression on their faces always makes me smile. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /> <br /> <br /> <br /><a id=clustrMapsLink href=http://www4.clustrmaps.com/counter/maps.php?url=http://www.recipezaar.com/member/358681><img id=clustrMapsImg title=Locations of visitors to this page src=http://www4.clustrmaps.com/counter/index2.php?url=http://www.recipezaar.com/member/358681 alt=Locations of visitors to this page /> <br /></a></p>