Sausage, Breakfast, Venison

Ingredients

• 8 lbs. venison

¼ cup salt

• 2 tbsp. ground sage
• 2 lbs. pork
• 2 tbsp. black pepper
• 2 tbsp. ground ginger

Directions

1. Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat with a fine grinding plate.

1. After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.
2. Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings.