Canned Venison Sausage

Canned Venison Sausage

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Stormy Stewart


I found this while looking up canning breakfast sausage.


★★★★★ 1 vote

for pint jars
Pressure Cooker/Instant Pot


  • 2 lb
    trimmed deer or other big game meat
  • 1 lb
    lean bacon ends or slab pieces
  • 1 1/2 tsp
  • 1 tsp
    cayenne pepper
  • 1 tsp
    ground ginger
  • 2 tsp
    dried crushed sage
  • 1/2 tsp
    ground black pepper

How to Make Canned Venison Sausage


  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.
  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.

Printable Recipe Card

About Canned Venison Sausage

Course/Dish: Meat Breakfast
Main Ingredient: Wild Game
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #canned

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