Original Menu Bulk Venison Breakfast Sausage

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Bulk Venison Breakfast Sausage

"My husband is a avid hunter and we make this sausage each year. We upload pork to the venison due to the fact the venison has this sort of low fat content material. For the red meat we get virtually fatty searching roast floor at our grocery save."

Ingredients :

6 pounds ground venison
2 pounds floor beef
1/4 cup sugar-based curing aggregate (including Morton® Tender Quick®)
1 tablespoon sparkling-ground black pepper
1 tablespoon beaten pink pepper flakes
1/4 cup packed brown sugar
3 tablespoons dried sage

Instructions :

Prep : 45M	Cook : 64M	Ready in : 45M

In a very large bowl or plastic bathtub, sprinkle the venison and pork with the curing combination, pepper, pepper flakes, sugar, and sage. Mix very well to frivolously comprise the entirety. When working with massive portions of sausage, prepare dinner a small piece to make sure the seasoning is precisely how you want it.
Divide into 1 pound quantities and freeze.

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, cook it calmly, and make easy-up less difficult.

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