This is the best breakfast sausage recipe we’ve found so far.
2 1/2 pounds ground pork
2 1/2 pounds ground venison
4 tsp kosher salt
4 tsp freshly ground black pepper
3 tsp finely chopped fresh sage leaves
4 tsp finely chopped fresh thyme leaves
1 tsp finely chopped fresh rosemary leaves
2 tbsp light brown sugar
1 tsp fresh grated nutmeg
1 tsp cayenne pepper
1 tsp red pepper flakes
Combine all ingredients, mix well. Stuff into hog casings or make into thin patties.
To prepare for the freezer, divide the the sausage into one-pound packages, wrap with freezer paper, label and place in the freezer.