Description
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.
Ingredients
- 6 pounds ground venison
- 2 pounds ground pork
- ¼ cup sugar-based curing mixture (such as Morton® Tender Quick®)
- 1 tablespoon fresh-ground black pepper
- 1 tablespoon crushed red pepper flakes
- ¼ cup packed brown sugar
- 3 tablespoons dried sage
Instructions
- 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.
- Divide into 1-pound portions and freeze.
Prep Time: 45 mins
Total Time: 45 mins
Servings: 64