Quick and easy way to make bulk (not stuffed) venison sausage.
Mix your ground venison and pork.
If you are using unseasoned pork, add your sausage seasoning.
Thoroughly mix, and let set in fridge for an hour. The sit time is optional, but will help flavors marinate if you are cooking right away.
Ready to use right away, or freeze. I like to make 2.5 oz patties, which I then bake for 10 minutes at 400 degrees. I'll then freeze these and pull them out as needed for quick and easy breakfast sandwiches.