bulk venison breakfast sausage

Ingredients

• Servings: 8
• 6 pounds ground venison
• 2 pounds ground lamb
• 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

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• in a very large bowl or plastic tub, sprinkle the venison and lamb 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.