This venison sausage recipe is something we make every year as my husband is an avid hunter. We add pork to the venison because the venison has such a low fat content. For the pork, we get really fatty-looking roast ground at our grocery store.
Ingredients
- ground venison: 6 pound
- ground pork: 2 pound
- sugar-based curing mixture (such as Morton® Tender Quick®): 0.25 cup
- packed brown sugar: 0.25 cup
- sage: 3 Tbsp (dried)
- red pepper flakes: 1 Tbsp (crushed)
- fresh-ground black pepper: 1 Tbsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Place venison and pork in a very large bowl or plastic tub; sprinkle with curing mixture, sugar, sage, red pepper flakes, and black pepper. Mix well until evenly combined. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Divide into 1-pound portions and freeze. Dotdash Meredith Food Studios
