For optimal flavor, consider grinding your own venison and pork. This allows you to control the fat content and texture of the sausage. If you prefer a sweeter sausage, increase the amount of brown sugar to your liking. For a spicier kick, add a pinch of cayenne pepper along with the red pepper flakes. When cooking the sausage, ensure it reaches an internal temperature of 160°F (71°C) for safety.
Bulk Venison Breakfast Sausage
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PREP TIME45 mins
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COOK TIME0 mins
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TOTAL TIME45 mins
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SERVING64 People
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VIEWS204
Embrace the rich, gamey flavor of venison in this hearty breakfast sausage. Blended with succulent pork and a medley of aromatic spices, this recipe transforms your morning meal into a culinary adventure. Perfect for hunters and food enthusiasts alike!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol46 mg
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Fiber0 g
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Protein12 g
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Saturated Fat2 g
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Sodium472 mg
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Sugar1 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare Ingredients (5 minutes): Gather all ingredients and ensure they are readily accessible.
02 Step
Recipe View 15 mins Combine and Mix (15 minutes): In an extra-large bowl or a clean plastic tub, combine the ground venison and pork. Sprinkle evenly with the curing mixture, brown sugar, dried sage, red pepper flakes, and freshly ground black pepper. Using your hands or a sturdy spatula, thoroughly mix all ingredients until they are uniformly distributed. Ensure no pockets of spices remain.
03 Step
Recipe View 10 mins Portion and Freeze (10 minutes): Divide the sausage mixture into 1-pound portions. Wrap each portion tightly in freezer-safe plastic wrap, then place in freezer bags. Label each bag with the date. Freeze for up to 3 months.
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RECIPE REVIEWS
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Yadira Leffler
Jun 29, 2025I added a touch of maple syrup for a little extra sweetness, and it was delicious!
Caterina Gleason
Feb 3, 2025This recipe is a game-changer! The venison flavor really shines through, and the spices are perfectly balanced.
Arlene Marvin
Oct 31, 2024The instructions were clear and easy to follow, even for a novice sausage maker like me. Thanks for sharing!
Dorcas Huel
Oct 5, 2023I've made this sausage for years, and it's always a hit. Freezing it in individual portions makes it so convenient for breakfast.