canned venison sausage

Name: Canned Venison Sausage
Cuisine: American
Ingredients: 2 pound(s) trimmed deer or other big game meat; 1 pound(s) lean bacon ends or slab pieces; 1 1/2 teaspoon(s) salt; 1 teaspoon(s) cayenne pepper; 1 teaspoon(s) ground ginger; 2 teaspoon(s) dried crushed sage; 1/2 teaspoon(s) ground black pepper

(1 RATING)

36 Pinches

Stormy Stewart

Mio, MI

Updated on Oct 19, 2012

I found this while looking up canning breakfast sausage.

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prep time

cook time

method Pressure Cooker/Instant Pot

yield for pint jars

Ingredients

2 pounds trimmed deer or other big game meat
1 pound lean bacon ends or slab pieces
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon ground ginger
2 teaspoons dried crushed sage
1/2 teaspoon ground black pepper

How To Make canned venison sausage

Step 1

Course grind game meat and bacon place in large bowl. Mix in rest of ingredients. Regrind mixture; form into patties and quick fry in skillet, browning outside. Inside need not have to be done as it will cook through while being canned. Place patties in large mouth pint canning jars. Seal and can in pressure canner for 45 minutes at 15 pounds pressure. If you don't want to can it, you can still freeze it up in patties and cook them anytime.

Step 2

You'll have a lot of space inside the jar. And you probably notice that those nice looking patties, now look like meat balls. Do not dispair, they taste good no matter what they look like. And they warm up quick in a microwave or in a skillet in deer camp next year.
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