Bulk Venison Breakfast Sausage

Ingredients

• 0.3 cup brown sugar packed
• 3 tablespoons sage dried
• 1 tablespoon fresh-ground pepper black
• 2 pounds ground pork 
• 6 pounds ground venison 
• 1 tablespoon pepper flakes red crushed
• 0.3 cup sugar-based curing mixture morton® tender quick® (such as )

Equipment

• bowl

Directions

1. In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage.
2. 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.
3. Divide into 1 pound portions and freeze.