My wife and I have made this for several years. It makes a very good breakfast sausage with out a lot of fat to drip out.
21 pounds of good lean venison.
4 pounds of pork jowl fat, a much meatier fat.
sausage mix for 25 pounds of sausage, we use either Eggers or Smokey Ridges. I think I like a mix of 50% of each of the two mixes the best.
4 table spoons of rubbed sage, or to taste.
Grind the meat and fat together, mix in the seasoning very well, and rerun through the grinder. Package and freeze.
My wife about every couple of weeks, make a patty of the size that fits our George Foreman grill. We share the one patty. There will be about 1 drip of fat that comes out, very good with pancakes and eggs.
