Old Time Venison Breakfast Sausage Recipes

Steps:

• 1. In a large bowl or roast pan, put all ingredients in and mix together well with your hands.
• 2. Form into two logs about 3 inches in diameter. Wrap the logs in plastic wrap. Refrigerate 8 - 12 hours. Remove the logs one at a time from the refrigerator. Slice Patties about a half inch thick. Place on baking sheet and freeze. When they are totally frozen, put them in zipper bags with wax paper between the layers.
• 3. When ready to use, thaw the desired amount out. Cook over medium heat in a skillet for 5 minutes then turn over and cook 4 more minutes. Drain on paper towels and serve hot.

Steps:

• 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.

Steps:

• Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.