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Venison is high quality, delicious and nutritious meat. Care should be used in handling venison just as you would any other meat. Most of the flavor in a meat product is in the fat; therefore, in making a breakfast type sausage using game meat, pork fat is used.


    • 25 lbs. lean venison or trimmings
    • 25 lbs. fat pork (jowls or fresh bellies)
    • (2 cups) 1 lb. salt
    • (15 Tbs.) 3 oz. black pepper
    • (5 Tbs.) 1 oz. ginger
    • (8 Tbs.) 1 oz. rubbed sage
    • (5 Tbs.) 1 oz. crushed red pepper (optional)
    • (5 Tbs.) 1 oz. ground red pepper (optional)


Cut lean venison and pork into small pieces, add spices and mix.

Grind twice through 1/8-inch or 3/16-inch plate.

Sausage may be stuffed, pattied, smoked or used in bulk form.

University of Georgia Cooperative Extension, National Center for Home Food Preservation

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