Venison Breakfast Sausage
Venison Breakfast Sausage
Servings
3.3333333333333333333333333333lb meat (3.33 or 10 lb baseline)
Servings
3.3333333333333333333333333333lb meat (3.33 or 10 lb baseline)
Ingredients
Spice Mix
Meat/water
  • 1.6667lb ground venison– Adjust 50/50 venison/pork ratio to suit your preference.
  • 1.6667lb pork– Fatty pork butt (shoulder), fatback, or shoulder trimmings.
  • 2/3cup ice water– Only if stuffing meat into casings
Instructions
  1. Mix together spices. If saving for later place in a sealed container and store in in a cool, dark area. You know, with the rest of your spices. Don’t keep it around more than a year.
  2. Mix spice with meat. If stuffing into casings, add the water while mixing.

    For partial batch, add 1 tsp spice mix per 1/4 lb ground meat.
Recipe Notes

View online at http://KillerNoms.com/breakfastsausage