Venison Breakfast Sausage
Homemade sausage is easy and you control the quality of the ingredients!
Servings 10 pounds
Calories 756kcal
Cost $5
Ingredients
- 6 2/3 lbs ground venison
- 2 1/3 lbs ground pork ( I use whatever cut is on sale)
- 4 Tbsp kosher salt
- 1 Tbsp ground white pepper
- 2 Tbsp sage, dried
- 1 1/2 tsp dried thyme
- 1 pint Ice water
- hog casings if you choose to case them
- 1 1/2 tsp hot ground pepper optional
- 1 1/2 tsp nutmeg optional
- 1 1/2 tsp ginger optional
Instructions
- Grind meat through 3/8" grinder plate.
- Place meat in a container large enough to mix in, preferably with a lid.
- Chill meat thoroughly. (Recommended temperature is 32-35°F)
- Mix spices in a container with a lid and shake to combine.
- Add ice water to spices.
- Add spices to meat. Mix thoroughly using hands or a mixer.
- Return again to refrigerator and refrigerate overnight.
- Case sausage or wrap bulk sausage in freezer paper or vacuum pack.
- Best if used within 1 month.
Video
Notes
The optional spices are in the original recipe I based this on.
We prefer it without those spices.
Will last about 2 days, uncooked in refrigerator.
Reheat in microwave.
Strive to keep the meat as cold as possible, for food safety.
Wrap sausage well, before freezing, to prevent freezer burn.
Best if used within 1 month.
Nutrition
Serving: 1lb | Calories: 756kcal | Protein: 83g | Fat: 44g | Saturated Fat: 18g | Cholesterol: 318mg | Sodium: 3079mg | Potassium: 1305mg | Vitamin A: 35IU | Vitamin C: 1.2mg | Calcium: 60mg | Iron: 10mg