![Close up on a plate of browned bulk venison breakfast sausages.](https://cdn.statically.io/img/www.allrecipes.com/thmb/3vxQOX-vV0jfxTH1FlqbhLJXnsk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/JF_111822_BulkVenisonBreakfastSausage_4x3_12299-a592fc7cbfed4f83ae66c6ee888d0ae3.jpg)
Ingredients
-
6 pounds ground venison
-
2 pounds ground pork
-
¼ cup sugar-based curing mixture (such as Morton® Tender Quick®)
-
¼ cup packed brown sugar
-
3 tablespoons dried sage
-
1 tablespoon crushed red pepper flakes
-
1 tablespoon fresh-ground black pepper
Directions
-
Gather all ingredients.
Dotdash Meredith Food Studios
-
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
-
Divide into 1-pound portions and freeze.
Dotdash Meredith Food Studios
Recipe Tip
When working with large quantities of sausage, it's a good idea to cook a small piece to ensure the seasoning is exactly how you like it.
Nutrition Facts (per serving)
93 | Calories |
4g | Fat |
1g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 64 | |
Calories 93 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 2g | 8% |
Cholesterol 46mg | 15% |
Sodium 472mg | 21% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 0% |
Total Sugars 1g | |
Protein 12g | 24% |
Vitamin C 0mg | 0% |
Calcium 7mg | 1% |
Iron 2mg | 9% |
Potassium 182mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.