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Bulk Venison Breakfast Sausage
- 6 pounds ground venison
- 2 pounds ground pork
- 1/4 cup sugar-based curing mixture (such as Morton® Tender Quick®)
- 1 tablespoon fresh-ground black pepper
- 1 tablespoon crushed red pepper flakes
- 1/4 cup packed brown sugar
- 3 tablespoons dried sage
Directions:View on All Recipes
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|Serving Size 1/64 of a recipe|
|Amount Per Serving|
|Total Fat 4.1g|
|Saturated Fat 1.5g|
|Total Carbohydrate 1g|
|Dietary Fiber 0.1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|