Sunday, March 6, 2011

Spicy Venison Pan Sausage Recipe

Sometimes you just need to spice up a deer breakfast sausage recipe. That's what I've done here.
The addition of red pepper adds a whole new twist to the mix. For those of you who really like your heat, you can always tweak the red pepper flakes. 
  • 3 lbs vension
  • 2 lbs fatty pork shoulder or 1 lb lean pork and 1 lb pork fat.
  • 2 tablespoons crushed red pepper flakes
  • 3 tablespoons kosher salt
  • 1 tablespoon rubbed sage
  • 3 tablespoon medium ground black pepper
  • 1 tablespoon granulated or powdered garlic
Trim the venison of all bloody areas and tough connective tissue, cut it and the pork into 1 inch cubes.
Pour the spices on the meat and mix thoroughly. 
After the spices are mixed evenly, run the meat through a grinder with a medium blade.
Fry up a patty or two to taste.
Add any additional spices if needed.

Package the sausage into one pound packages and freeze.