Home Popular Elk Sausage Recipe

Elk Sausage Recipe

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Provided by: EasyRecipesCooking.com

Categories: main-dish

Yield: approximately 30 to 40 serving


4 to 6 pounds elk meat, well-trimmed (or other venison)
2 to 3 pounds pork fat, well-trimmed (2-1 ratio meat to fat)
1 tablespoon dry thyme
1 tablespoon dry oregano
1 tablespoon dry sage
2 tablespoons salt
1 cup finely chopped onion
1/2 cup finely chopped garlic
1/2 cup crushed red chili pepper flakes, (optional)
1 to 2 cups roasted, peeled, and diced green chili peppers (optional)
Sun-dried tomatoes (optional)
Additional garlic (optional)
10 to 15 feet sausage casing
1/2 cup maple syrup (for breakfast sausage – optional)


  • Grind each meat separately then mix together. It is best if you grind the meat when it is very cold. Mix the ground meat together with all the seasonings. Form into small patties. Saute a small piece and test for taste. You may need to adjust the spices. Next, place a length (10 to 15 feet) of sausage casing on a sausage horn and force mixture into casing. Twist sausages in alternating directions to create 6 to 8-inch long sausages. If well protected, finished sausages can be frozen in a non-frost free freezer for up to a year. The sausages can be cooked directly on a grill or sauteed in a pan. For best results, boil sausages first and finish on grill or pan. Can serve with maple syrup.

Fresh Wild Game Sausage | MeatEater Cook

Fresh sausage making is my favorite category of wild game cookery, as it turns low-grade cuts of meat into high-grade food. My favorite sausages are fresh, meaning not cured or dried-and stuffed into hog middle casings.
I like to view fresh sausages as a sort of blank slate since you can flavor them…

Provided by: Steven Rinella


Basic Meat Mixture
8 pounds lean game meat (deer, elk, caribou, etc.), cut into 1-inch cubes – 2 pounds pork fatback, cut into inch cubes
Italian Seasoning
4 tbsp. fennel seeds
3 tbsp. kosher salt
3 tbsp. minced garlic
1/2-1-1/2 cups iced red wine
1/4 cup plus 2 tbsp. finely chopped flat-leaf parsley
1 heaping tbsp. freshly ground black pepper
3-4 tbsp. red pepper flakes (op­tional; makes a spicy sausage)
Bratwurst Seasoning
2 tbsp. ground white pepper
3 tbsp. kosher salt
1 tbsp. ground ginger
1 tbsp. freshly grated nutmeg
1/2-1-1/2 cups ice water
2 tsp. ground cloves
Vietnamese Style Seasoning
1/2 cup grated fresh ginger
1/2 cup lime juice
6 tbsp. fish sauce
1 medium carrot, finely grated
4 serrano peppers or other hot fresh chiles, minced (about 3 tbsp)
5 tbsp. minced garlic
2 tbsp. sugar
2 tbsp. kosher salt
1/2 -1-1/2 cups ice water
1 cup finely chopped fresh cilantro (add after grinding)
1/2 cup finely chopped basil or mint (add after grinding)
1/2 bunch scallions, thinly sliced (add after grinding)


  • When I make sausage or grind meat, I work out of the freezer in order to make sure that everything is super cold. Another option is to work out of a cooler filled with ice. The meat is easier to work with when it’s on the verge of freezing, and it’s much safer. If your meat is so cold that your hands get an arthritic ache when mixing it, you’re doing it right.
  • Combine the meat and fat from the basic recipe. Then add whichever style seasoning you choose to the cubed meat mixture. Toss to combine.
  • With a bowl placed at the output of the grinder, run the combined mixture of meat, fat, and seasonings through a 1/4-inch grinder plate.
  • For a coarser sausage, pass the blend through that same plate again. For a finer-grained sausage (recommended for tougher meat) pass the sausage mixture through a 3/16-inch grinder plate.
  • If making the Vietnamese-style sausage, add the chopped herbs and scallions and mix well.
  • Remove a golf-ball-sized sample of the mixture and re­frigerate the rest. In a hot skillet, cook up the sample to be sure you like the seasoning. Adjust the seasoning of the larger batch as needed. At this point, the sausage mixture can be used (or wrapped and frozen) as bulk sausage. Or you can proceed to stuff the sausages into casings.
  • Stuffing Sausages
  • Plan on using about 20 feet of 32-35 millimeter natural hog casings for 10 pounds of sausage. Start by soaking the hog casings in lukewarm water then set them to soak in clean water at room temperature for 20 to 30 minutes. When the casing is pliable and clean, rinse the inside of the casing by fitting an end over the faucet in your sink and running water through the entire length of the casing.
  • Fill the hopper of your sausage stuffer with meat and lit the tube with a length of the washed and rinsed casing. Tie the end of the casing in a simple granny knot, so that the knot is tight against the end of the tube of casing.
  • Working slowly, stuff the sausage into the casings. Be careful to avoid overstuffing the casings, and don’t allow air to build up inside the casings.
  • When you are finished with a length of casing, tie off the end with a granny knot.
  • Twist the sausage into links measuring 5-6 inches long. There are several ways to do this, but the following is easy and works quite well. For the first sausage, measure the desired length of your link and press with a finger to form a crease. Spin this link about eight times. Then measure ahead another 5-6 inch and press a crease there. Spin this link about eight times. Then move ahead to the next sausage.
  • When done twisting links, cut the center of each twist. Refrigerate or freeze immediately.
  • To Cook
  • Preheat your grill for direct heat on medium-high. If using charcoal, make a slightly cooler section of the grill so that you can remove the sausages from the heat if they are cooking too quickly.
  • Lightly brush the sausages with oil and set them on the grill. Grill them gently, reducing the heat if necessary; high heat will cause the casings to burst.
  • Cook them all the way through, until they reach 150° internally.
  • Serve immediately with crusty bread and grilled veggies on the side. Invite some friends over. These sausages go great with beer.

The Only Venison Breakfast Sausage Recipe You Need | MeatEater ...

I frequently get asked for a tried-and-true venison breakfast sausage recipe; the kind of recipe that works with other wild game and can be used in gravy, next to pancakes, or on an egg sandwich. This is the most versatile venison breakfast sausage that I make. What’s great about this foundational…

Provided by: EasyRecipesCooking.com

Yield: 2 1/2 pounds


1¾ lbs. venison
¾ lb. pork fatback
1 ½ tbsp. kosher salt
2 tbsp. fresh sage, finely chopped
½ tbsp. fresh thyme leaves
2 garlic cloves, minced
1 tsp. black pepper
¼ tsp. red pepper flakes
1 tsp. brown sugar
⅛ tsp. ground cloves
This is sausage has an 70/30 ratio of venison to pork fat. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and ½ pound of pork fat.


  • Chop the pork fatback and meat into 2-inch pieces. Use any tough cut, such as the bottom round, neck meat, or shoulder.
  • Mix the salt, herbs, garlic, black pepper, red pepper, sugar, and cloves. Sprinkle the spices across the meat and mix thoroughly.
  • Spread the seasoned meat across a metal sheet tray or in a metal bowl. Stick it in the freezer for 30 minutes to chill. The texture should be a little crunchy, but not frozen solid.
  • Using the coarse die on your meat grinder, grind the meat into a chilled bowl (I set a smaller bowl inside of a bigger bowl containing ice). If at any point the mixture begins to smear or come out of the grinder mushy, it’s too warm. Transfer the meat back to the freezer for another 30 minutes.
  • After the first pass, switch out the coarse grinding plate for the plate with a fine die and grind again. Or, if your meat is sliced into smaller cubes, you can grind it just once through the small die.
  • At this point, you have loose sausage that can be cooked as is or formed into small patties. Eat the fresh sausage within a week, or freeze patties in between sheets of parchment paper.


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