Bulk Venison Sausage

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
YIELD: 8 pounds
UNITS: US

INGREDIENTS

Nutrition
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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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