Posted by: winteridge | September 23, 2010

Have a Deer for Breakfast…


I found this very interesting bulk venison sausage recipe on my internet wandering, and thought I should pass it on to you.  I confess I have not yet tried it out, but I am giving it to my bro, as he seems to get the most venison.  We will let you know how it comes out.  We are fond of sausage gravy with biscuits at camp, so this will be fitting.  I need to go back and find the name of the owner and credit her.  Found it again: Amynjohn at Allrecipes.com.  They have some great recipes there.

Follow Me, Son!

Venison breakfast sausage

Ingredients

* 6 pounds ground venison
* 2 pounds ground pork
* 1/4 cup curing mixture (e.g., 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

Directions

1. 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.
2. Divide into 1 pound portions and freeze.

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