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Bulk Venison Breakfast Sausage

“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