Rating: 4.5 stars
66 Ratings
  • 5 star values: 50
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

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.



Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

93 calories; protein 12.2g; carbohydrates 1g; fat 4.1g; cholesterol 46.4mg; sodium 472.1mg. Full Nutrition