Canned Venison Sausage

Name: Canned Venison Sausage
Yield: for pint jars
Cuisine: American
Ingredients: 2 lb trimmed deer or other big game meat; 1 lb lean bacon ends or slab pieces; 1 1/2 tsp salt; 1 tsp cayenne pepper; 1 tsp ground ginger; 2 tsp dried crushed sage; 1/2 tsp ground black pepper

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By Stormy Stewart
@karlyn255

I found this while looking up canning breakfast sausage.

Rating:

★★★★★ 1 vote5

Comments:

8 Comments

Serves:

for pint jars

Method:

Pressure Cooker/Instant Pot

Ingredients

2 lb

trimmed deer or other big game meat
1 lb

lean bacon ends or slab pieces
1 1/2 tsp

salt
1 tsp

cayenne pepper
1 tsp

ground ginger
2 tsp

dried crushed sage
1/2 tsp

ground black pepper
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How to Make Canned Venison Sausage

Step-by-Step

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.
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.