The Best (Venison) Breakfast Sausage
-3 pounds ground venison
-1 pound ground fatty bacon
-1/8 cup curing mix (Morton Tender Quick)
-1/2 Tbl fresh ground pepper
-1/2 Tbl crushed red pepper flakes
-1/8 cup brown sugar, packed
-1 1/2 Tbl dried sage
Directions for Cooking:
In a large bowl, mix ground venison and ground fatty bacon with curing mix, pepper, red pepper flakes, sugar and sage. Mix it well so everything is evenly incorporated.
Make small, flat patties and cook over medium heat, preferably in a cast iron skillet.
This recipe makes 32 servings. If freezing, divide into one-pound allotments and wrap uncooked meat in plastic wrap and freezer paper.
Total Fat: 4 g
Cholesterol: 46 mg
Sodium: 472 mg
Carbs: 1 g
Fiber: 0.1 g
Protein: 12 g