“Our family prefers to use venison for sausage needs since it has less fat content than other meat.”
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
- Place the venison and pork meat into a very large bowl. Sprinkle it with the curing mixture, pepper, pepper flakes, sugar and sage. Combine thoroughly.
- Evenly divide the mixture into 1 pound portions and store into the freezer until needed.
- Makes 8 pounds