Prep 1 hr
Cook 0 mins
This is the best venison sausage I have tried. It doesn't last long. Make sure to use a vacuum sealer to freeze. The sausage will stay fresh tasting much longer.
- 2 tablespoons sea salt
- 2 teaspoons fresh ground pepper (coarse)
- 3⁄4 teaspoon mace
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon garlic powder
- 2 tablespoons ground sage
- 4 lbs ground pork
- 4 lbs venison, cut in 1 1/2-inch pieces
- Put venison through meat grinder. Mix all spices and ground pork with the ground venison thoroughly by hand. Package in 1 lb packages and vacuum seal.
I searched and searched for a venison breakfast sasuage recipe that sounded good...this is it! I did not follow the recipe exactly. I used the basic measurements, omitted the mace and nutmeg (only because I didn't have any on hand) I added some brown sugar, thyme and hot sauce and just kept frying small patties until my family gave the thumbs up. We may never buy sasuage from the store again! Thanks for a great recipe.
This sausage is excellent. I've been eating deer for over 40 years and have done my own processing for the last 5 years and now I can finally stop looking for a breakfast sausage recipe. I followed exactly except for adding a little more sage and 1.5 tsp of crushed red pepper. Excellent. Thanks Nancy in Michigan
loved it. Made 8 pds as recipe calls for I did run short by a 1/2 pd on pork so I filled it in with some bacon. Turned out fantastic I will be making more.