Photo: Sam Loyd
Bulk Venison Breakfast Sausage
7 ingredients
45 min
8 pounds
openrecipes
"My husband is a avid hunter and we make this sausage every year. 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."
Estimated Nutrition (whole recipe, rough)
465
Calories
58g
Protein
18g
Fat
16g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Venison | 100g cooked | 158 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 pounds ground venison
- 2 pounds ground pork
- 1/4 cup sugar-based curing mixture (such as 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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes