This recipe offers a delightful twist on traditional venison sausage, combining aromatic herbs and spices for a flavorful breakfast treat.
Grind the venison using the meat grinder.
Ensure the venison is cold for easier grinding and better texture.
Combine the ground venison and pork in a mixing bowl.
Mix gently to avoid overworking the meat, which can affect the texture.
Add all the spices to the meat mixture and mix thoroughly by hand.
Distribute the spices evenly for consistent flavor.
Divide the mixture into portions and package them using a vacuum sealer.
Label the packages with the date for easy tracking.
Store the packages in the refrigerator or freezer until ready to use.
Use within three days if refrigerated or freeze for up to three months.
