Bulk Venison Breakfast Sausage You Have To Try

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Bulk Venison Breakfast Sausage

"My husband is a avid hunter and we make this sausage each 12 months. We add pork to the venison because the venison has this type of low fats content. For the pork we get surely fatty searching roast floor at our grocery save."

Ingredients :

6 kilos ground venison
2 pounds floor beef
1/4 cup sugar-based totally curing aggregate (including Morton® Tender Quick®)
1 tablespoon sparkling-floor black pepper
1 tablespoon beaten crimson pepper flakes
1/4 cup packed brown sugar
three tablespoons dried sage

Instructions :

Prep : 45M	Cook : 64M	Ready in : 45M

In a totally huge bowl or plastic bath, sprinkle the venison and red meat with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to flippantly incorporate the whole thing. When working with huge quantities of sausage, cook dinner a small piece to ensure the seasoning is precisely how you want it.
Divide into 1 pound quantities and freeze.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, prepare dinner it flippantly, and make easy-up simpler.

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