Elk Sausage Recipe

Recipe courtesy of Mark Case

Level: Easy
Yield: approximately 30 to 40 servings

Nutritional Analysis Per Serving
Serving Size: 1 of 30 servings
Calories: 376
Total Fat: 29 g
Saturated Fat: 10 g
Carbohydrates: 6 g
Dietary Fiber: 0 g
Sugar: 4 g
Protein: 23 g
Cholesterol: 76 mg
Sodium: 342 mg

Fire up your kitchen for this irresistible Elk Sausage that transforms wild game into mouthwatering links bursting with bold flavors! Perfect for game day, camping adventures, or hearty breakfasts, this easy recipe yields 30-40 servings of juicy, spice-packed goodness. A viewer-submitted gemdive in and create sausage magic today!

Ingredients

4 to 6 pounds elk meat, trimmed well (or other venison)
2 to 3 pounds pork fat, trimmed well (2-1 ratio meat to fat)
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried 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)
Extra garlic (optional)
10 to 15 feet sausage casing
1/2 cup maple syrup (for breakfast sausage - optional)

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Instructions

Grind each type of meat separately while very cold for the best texture, then combine thoroughly with all seasonings.
Shape into small patties, cook a test piece, and tasteadjust spices to perfection for that wow factor!
Attach 10 to 15 feet of sausage casing to a sausage horn and fill with the mixture. Twist into 6 to 8-inch links, alternating directions.
Store frozen in a non-frost-free freezer for up to a year. Grill, pan-fry, or boil first then finish on the grill for smoky, juicy results. Drizzle with maple syrup for breakfast bliss!

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.