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.

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Ingredients

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

Directions

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.

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  • Divide into 1 pound portions and freeze.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

92.6 calories; 12.2 g protein; 1 g carbohydrates; 46.4 mg cholesterol; 472.1 mg sodium. Full Nutrition

Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2007
I work with quite a few avid hunters though venison is rather new to me as a cook. They all know I love to cook so they keep bringing me in venison - of course they also know I'll make something with it then bring it in for them to eat! Anyway looking for new things to try and found this - wonderful!! Everyone loved it! I made biscuits and gravy with this sausage and everyone came back for seconds....and thirds!! Thanks for taking the time to share the recipe! Read More
(92)

Most helpful critical review

Rating: 3 stars
01/22/2012
I gave this three stars because while really good sausage we really added a lot of spices before we were happy with it. I probably doubled the sage added a few extra teaspoons of pepper and red pepper flakes added about 2 tablespoons of fennel and an extra 1/4 cup of brown sugar. We fried up three rounds of patties until we were satisfied and in the end it was delicious. I don't like venison and I'll be eating this sausage! The recipe is a great base- just follow the recipe and fry some up to taste test before you freeze it! Read More
(23)
62 Ratings
  • 5 star values: 46
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
12/26/2007
I work with quite a few avid hunters though venison is rather new to me as a cook. They all know I love to cook so they keep bringing me in venison - of course they also know I'll make something with it then bring it in for them to eat! Anyway looking for new things to try and found this - wonderful!! Everyone loved it! I made biscuits and gravy with this sausage and everyone came back for seconds....and thirds!! Thanks for taking the time to share the recipe! Read More
(92)
Rating: 5 stars
03/22/2008
Excellent recipe! I was able to use up some venison roasts as well as make a more healthy breakfast sausage. I did add a bit more sage as that is my taste I do appreciate the suggestion to try a sample before freezing. Thanks alot! Read More
(58)
Rating: 5 stars
01/05/2008
Terrific recipe AmynJohn! We have 3 hunters under one roof and using all that venison can be a challenge before the next season rolls around. This will definitely help to use up the meat. We used Adobe seasoning instead of the curing mixture since I could not find the Morton's one you suggested. The entire family (even Grandma!) enjoyed our sausage gravy and biscuits this morning. Read More
(45)
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Rating: 3 stars
01/22/2012
I gave this three stars because while really good sausage we really added a lot of spices before we were happy with it. I probably doubled the sage added a few extra teaspoons of pepper and red pepper flakes added about 2 tablespoons of fennel and an extra 1/4 cup of brown sugar. We fried up three rounds of patties until we were satisfied and in the end it was delicious. I don't like venison and I'll be eating this sausage! The recipe is a great base- just follow the recipe and fry some up to taste test before you freeze it! Read More
(23)
Rating: 5 stars
12/03/2008
This sausage taste great. We couldn't find any of the Tender Quick so we added some bacon to the mix. Makes excellent meatballs by adding onion and bread crumbs. Read More
(21)
Rating: 5 stars
12/12/2008
I rarely review but I had to this time! I really don't care for game meat but my husband is a hunter and I needed something to do with all the "venison burger" we have. This recipe is excellent! I did say I modified this a bit because I am allergic to pork. I omitted the pork and used a pound of ground venison we had frozen (I thawed it). I adjusted the spices a bit since the original recipe calls for more meat than I used. I also used some onion salt and fennel seeds ( a pinch). I used about 1/8 cup of brown sugar. I formed into patties (instead of freezing) and fried in a nonstick skillet with olive oil. There was no "game" taste to this and it is so tasty to me since I can't have typical pork sausage. Thank you for this recipe!!! Read More
(20)
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Rating: 4 stars
01/25/2010
This is a great recipe. I spiced it up to suite out taste a little. Instead of ground pork, I used a cheaper brand of pork sausage that was mostly fat. It mixed in well and the patties fried up real brown and juicy. Thanks for sharing. Read More
(20)
Rating: 5 stars
12/28/2010
We love ground Venison for Chili and the Breakfast Vension sausage. Crumble and brown ground venison sausage add 2 tsp brown sugar while browning. Drain. Roll out 2 pks of Crescent Rolls and spread with shredded cheese and the crumbled cooked sausage and roll up in a roll. Pinch ends and seam and slice in thin slices lay on non-stick sprayed foil lined cookie pan and bake at 375 until browned (you can spinkle more cheese on top before baking). They a are fab and you won't know the diff. b/t trad sausage rolls and venison sausage rolls. Mine were a huge holiday hit! Read More
(18)
Rating: 5 stars
11/28/2012
Love this recipe! My husband brought home about 20 pounds of ground venison and we both wanted it made into sausage. I only made a couple small changes. I added 1 tsp. onion powder and 1 tsp. fennel seeds. The recipe would be great without them but I love my fennel. I think it's a bit spicy which is fine by me but I think I will cut the peppers in half for a mild version for my son. Thanks for the recipe. I'm making venison sausage gravy and biscuits tonight. Mmmmm! Read More
(9)