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READY IN 45 mins

Bulk Venison Breakfast Sausage

Read Reviews (34)

"My husband is a avid hunter and we make this sausage every year. We add pork to the venison because the venison has such a low fat content. For the pork we get really fatty looking roast ground at our grocery store." — AMYNJOHN36

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Original recipe makes 8 pounds Change Servings

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

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Directions

In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
Divide into 1 pound portions and freeze.

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PREP 45 mins
READY IN 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 26, 2007

I work with quite a few avid hunters, though venison is rather new to me as a cook. They all know I love to cook, so they keep bringing me in venison - of course they also know I'll make something with it, then bring it in for them to eat! Anyway, looking for new things to try and found this - wonderful!! Everyone loved it! I made biscuits and gravy with this sausage and everyone came back for seconds....and thirds!! Thanks for taking the time to share the recipe!

—cherie

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Most Helpful Critical Review

Jan 22, 2012

I gave this three stars because while really good sausage, we really added a lot of spices before we were happy with it. I probably doubled the sage, added a few extra teaspoons of pepper and red pepper flakes, added about 2 tablespoons of fennel and an extra 1/4 cup of brown sugar. We fried up three rounds of patties until we were satisfied, and in the end it was delicious. I don't like venison, and I'll be eating this sausage! The recipe is a great base- just follow the recipe and fry some up to taste test before you freeze it!

—Jenny13

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34 Ratings

Mar 22, 2008

Excellent recipe! I was able to use up some venison roasts as well as make a more healthy breakfast sausage. I did add a bit more sage as that is my taste, I do appreciate the suggestion to try a sample before freezing. Thanks alot!

—Steve

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Jan 05, 2008

Terrific recipe, AmynJohn! We have 3 hunters under one roof and using all that venison can be a challenge before the next season rolls around. This will definitely help to use up the meat. We used Adobe seasoning instead of the curing mixture since I could not find the Morton's one you suggested. The entire family (even Grandma!) enjoyed our sausage gravy and biscuits this morning.

—CakeLadyPHX

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Dec 03, 2008

This sausage taste great. We couldn't find any of the Tender Quick so we added some bacon to the mix. Makes excellent meatballs by adding onion and bread crumbs.

—ManBearPig

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Jan 25, 2010

This is a great recipe. I spiced it up to suite out taste a little. Instead of ground pork, I used a cheaper brand of pork sausage that was mostly fat. It mixed in well and the patties fried up real brown and juicy. Thanks for sharing.

—the frugal cook

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Dec 12, 2008

I rarely review, but I had to this time! I really don't care for game meat, but my husband is a hunter and I needed something to do with all the "venison burger" we have. This recipe is excellent! I did say I modified this a bit because I am allergic to pork. I omitted the pork and used a pound of ground venison we had frozen (I thawed it). I adjusted the spices a bit since the original recipe calls for more meat than I used. I also used some onion salt and fennel seeds ( a pinch). I used about 1/8 cup of brown sugar. I formed into patties (instead of freezing) and fried in a nonstick skillet with olive oil. There was no "game" taste to this and it is so tasty to me since I can't have typical pork sausage. Thank you for this recipe!!!

—CLSTRAND

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Dec 28, 2010

We love ground Venison for Chili and the Breakfast Vension sausage. Crumble and brown ground venison sausage, add 2 tsp brown sugar while browning. Drain. Roll out 2 pks of Crescent Rolls and spread with shredded cheese and the crumbled cooked sausage and roll up in a roll. Pinch ends and seam and slice in thin slices, lay on non-stick sprayed foil lined cookie pan and bake at 375 until browned (you can spinkle more cheese on top before baking). They a are fab and you won't know the diff. b/t trad sausage rolls and venison sausage rolls. Mine were a huge holiday hit!

—CJFarms

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Nutrition

Calories
93 kcal
5%

Carbohydrates
1 g
< 1%

Cholesterol
46 mg
15%

Fat
4.1 g
6%

Fiber
0.1 g
< 1%

Protein
12.2 g
24%

Sodium
472 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bulk Venison Breakfast Sausage

Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories: 93
Calories from Fat: 37

% Daily Value *
Total Fat 4.1g 6 %
Saturated Fat 1.5g 8 %
Cholesterol 46mg 15 %
Sodium 472mg 19 %
Potassium 182mg 5 %
Total Carbohydrates 1g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 12.2g 24 %
** Sugars 0.8g
Vitamin A 1 %
Vitamin C < 1 %
Calcium < 1 %
Iron 16 %
** Thiamin 20 %
Niacin 30 %
Vitamin B6 14 %
Magnesium 5 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.