Directions:
- In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
- Divide into 1 pound portions and freeze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1522.78 Kcal (6376 kJ) | ||
| Calories from fat | 1021.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 113.54g | 175% | |
|---|---|---|---|
| Cholesterol | 190.47mg | 63% | |
| Sodium | 74.02mg | 3% | |
| Potassium | 544.83mg | 12% | |
| Total Carbs | 10.42g | 3% | |
| Sugars | 8.99g | 36% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 113.62g | 227% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 14.1mg | 78% | |
| Calcium | 82.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 246.59 Kcal (1032 kJ) | ||
| Calories from fat | 165.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.39g | 175% | |
|---|---|---|---|
| Cholesterol | 30.84mg | 63% | |
| Sodium | 11.99mg | 3% | |
| Potassium | 88.23mg | 12% | |
| Total Carbs | 1.69g | 3% | |
| Sugars | 1.46g | 36% | |
| Dietary Fiber | 0.12g | 3% | |
| Protein | 18.4g | 227% | |
| Vitamin C | 0.4mg | 4% | |
| Iron | 2.3mg | 78% | |
| Calcium | 13.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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