Bulk Venison Breakfast Sausage

This was the only breakfast sausage recipe I have made so far, that actually turned out tasting like breakfast sausage the first time, without going back and adding a lot more spices. My only changes to the recipe were, because I don't have the Morton's curing mix on hand, I added 3 T kosher salt and 3 T garlic powder to the list of spices. My wife says it tastes sweet, but I can't tell. I think some of that will diminish in time. We like it spicy, but not really firey hot, and this is just right. I used 7 lb. of ground venison and 3 1/2 lb. of ground pork, which turned out to be just the right proportions. We packaged it in one pound portions in vacuum-sealed bags to go in the deep freeze, so it should last a long while. Excellent recipe for large quantities of venison breakfast sausage.

Made as written and this is close to my own recipe and pretty good. Add what you like as it is forgiving. Helpful hint- invest in a slider press to make prep that much easier. Instead of freezing in bulk in 1 pound packages, have your patties pressed and ready to go. As written you will get 95-100 patties.

I'm always looking for new and easy things I can do with my venison other than plain burger or roasts. This recipe was very easy and tastes great. I just mixed up my first batch and did a test cook of 3 patties. I was very impressed.