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Venison Breakfast Sausage THM FP

Course Breakfast
Cuisine American
Prep Time 30 minutes
Servings 28
Author Glenda Groff

Ingredients

  • 5 pounds ground venison
  • 5 teaspoons mineral salt
  • 1 tablespoon black pepper
  • 2 tablespoons ground sage
  • 2 teaspoons ground white pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon thyme
  • 1/2-1 teaspoon cayenne pepper
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons Brown Sugar Sweetener Substitute
  • 1 cup cold water

Instructions

  1. Mixing: place the meat in a large mixing bowl. Mix the spices together. Add the cold water to the spices. Stir until well combined. Pour the spice mixture over the meat. Mix well.
  2. Pressing the patties: Weigh meat into 3-ounce portions. Roll each part in to a ball and press between two pieces of saran wrap. Layer patties between patty paper on a baking sheet. Freeze. Remove from freezer and vacuum pack.