Bulk Venison Breakfast Sausage
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INGREDIENTS
You'll need venison trimmings, pork trimmings and sausage seasoning.
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INSTRUCTIONS
Cut the venison & pork into workable slices, place meat into the freezer for 30 – 60 minutes, so it can get a chill on it.
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INSTRUCTIONS
Grind the first time.
Using the coarsest grinding disk you have.
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INSTRUCTIONS
Season the sausage.
After the first grind, we combine the venison, pork, seasoning, and water together by hand.
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INSTRUCTIONS
Grind the sausage a second time.
Using a finer disk. This not only helps to ensure the seasoning is evenly distributed but gives us such a great texture on the sausage
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INSTRUCTIONS
Pack and freeze the sausage.
Either in meat bags, freezer-safe plastic bags, or vacuum sealer bags.
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INSTRUCTIONS
When ready, use as ground sausage or form into patties!
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SWIPE UP FOR THE FULL RECIPE!
RECIPE