Elk Sausage Recipes

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With all of the talented Hunters/Chefs out there, I'm sure there must be a ton of excellent Elk sausage recipes. Please feel free to share any of yours here. :cool:

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2 1/2 teaspoons garlic salt
1 teaspoon hickory smoke salt
5 teaspoons tender quick
2 1/2 teaspoons fresh coarse ground black pepper
2 1/2 teaspoons mustard seeds
4 lbs ground elk
1 lb ground pork

1. Mix all seasonings. 2. Add to meat. 3. Mix well with hands. 4. Refrigerate covered overnight. 5. Mix again. 6. Refrigerate covered another night. 7. Form meat into 5 rolls. 8. Place rolls about 2" apart on rack in large shallow pan. 9. Place in center of 350 oven. 10. Bake 10 min. 11. Reduce heat to 200 and bake 8 hr, turning every 2 hr. 12. Drain off grease as necessary. 13. Outside will be dark and glossy. 14. Inside will be pink. 15. Cool. 16. Wrap each individually in foil. 17. Keeps in fridge 2 weeks or in freezer 4 wks.

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5 feet medium hog casings
4 lbs elk meat, trim and cube
1 lb beef fat
2 1/2 teaspoons salt
2 teaspoons coarse grind black pepper
2 teaspoons cayenne
2 cloves garlic, chopped
1 teaspoon crushed anise seeds
1/4 cup dry red wine

Prepare casings.
Grind meat and fat together through the coarse disk.
combine with remaining ingredients stuff into casings, twist off into 4" links.
This is an assertive sausage and is best roasted or grilled.

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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.

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25 pounds lean elk meat
25 pounds very fresh regular pork trimmings (50 percent lean, 50 percent fat)
1 pound salt
1 1/2 to 2 ounces ground sage
1 1/2 to 2 teaspoon red pepper (if desired)
1 teaspoon sugar

Thoroughly mix trimmings and grind through a plate with 1/2-inch holes. Spread coarsely ground meat on table top, sprinkle seasoning on top and thoroughly mix. Regrind through a plate with 1/8-inch holes. If 1/2-inch plate is not available, sprinkle seasoning on top of trimmings, thoroughly mix and grind once through a plate with 1/8-inch holes.

If sausage is to be stuffed, do this immediately for best results. Stuff into natural hog casings, plastic bags or muslin bags (any cloth bag made from strong cloth that has been washed several times can be used). Natural hog casings can be obtained from meat markets, local meat processing plants or stores. Soak them in warm, salty water for about 1 hour or until they are pliable.

If bulk sausage is to be served soon after making, 3/4 cup of water may be added to about 4 pounds of sausage. Knead with hands until sausage becomes sticky. Pack tightly in small molds, pans or cans and chill overnight before slicing.

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2 pounds Elk meat
2 pounds regular pork trimmings
2 teaspoons salt
4 teaspoons ground sage
2 teaspoons ground black pepper
1/4 - 1/2 teaspoon red pepper (if desired)
1 teaspoon sugar

Thoroughly mix trimmings and grind through a plate with 1/2-inch holes. Spread coarsely ground meat on table top, sprinkle seasoning on top and thoroughly mix. Regrind through a plate with 1/8-inch holes. If 1/2-inch plate is not available, sprinkle seasoning on top of trimmings, thoroughly mix and grind once through a plate with 1/8-inch holes.

If sausage is to be stuffed, do this immediately for best results. Stuff into natural hog casings, plastic bags or muslin bags (any cloth bag made from strong cloth that has been washed several times can be used). Natural hog casings can be obtained from meat markets, local meat processing plants or stores. Soak them in warm, salty water for about 1 hour or until they are pliable.

If bulk sausage is to be served soon after making, 3/4 cup of water may be added to about 4 pounds of sausage. Knead with hands until sausage becomes sticky. Pack tightly in small molds, pans or cans and chill overnight before slicing.

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37 1/2 pounds elk
1/2 pound of very fresh pork fat trimmings (fatback)
2 OUNCES BLACK PEPPER
1/2 ounce ground cloves (or 1/2 ounce 12 ground nutmeg, if desired)
1/4 ounce garlic powder (if desired)
1 pound salt
1 ounce saltpeter (potassium nitrate -- obtainable at drug store)

Prepare and grind meat and add seasoning as for fresh sausage. Stuff into natural hog casings or muslin casings. Hang or place on racks to cure and dry for 24 to 48 hours at a temperature of 38 F. to 40 F. The recipe used for fresh breakfast sausage can be used to make cured and smoked sausauge.

Smoking: Smoke the sausage 1 to 2 hours or until light brown color is obtained.

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2 parts venison or elk
1 part pork
1 to 2 ounces per pound of:
All-Purpose Marinade or
Jerky Marinade or
Bold & Spicy All Purpose Marinade

Black pepper
Sage, oregano, or other sausage spices, as desired
Marinate 2" to 4" slices of elk in marinade for 6-10 hours. Remove from marinade and using 2 parts elk to 1 part pork, grind and mix with black pepper and any other desired sausage spices before placing into casings. Smoke sausages, then wrap in plastic, and place in freezer bags or wrap in butcher freezer paper to freeze. If making BREAKFAST SAUSAGE, mix ground meat with black pepper and sage to taste and roll in 2 lb. logs. Roll logs in plastic wrap and place in freezer bags or butcher freezer paper before freezing.

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12 lbs. meat, 1/2 elk, 1/2 pork
1 tbsp. saltpeter (sodium nitrate)
1 1/2 tsp. garlic powder
1/4 cup salt
1 1/2 tbsp. black pepper
1/4 tsp. allspice
1 tbsp. crushed chili pepper (optional)

Cut elk and pork into small chunks for the grinder. Add all seasonings; mix thoroughly; put through grinder using medium blade. Pack meat in sausage bags or casings and hang it for long smoking at a low temperature. If you wish, the meat may be stored in a freezer and used as you would good pork sausage. Smoking certainly adds much to the flavor and is well worth the effort.

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5 lbs. lean elk
1 tbsp. rubbed sage
1 med. square of cured bacon
1 tbsp. salt
1 tbsp. liquid smoke

Grind and thoroughly mix all ingredients, form into patties and pan fry. Keeps 2-3 months in the freezer.

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5 lbs. elk, coarse ground
1 lb. beef suet
1 tbsp. monosodium glutamate
1 tsp. cayenne pepper
3 tbsp. salt
1 tsp. ground red pepper
2 tbsp. fresh ground black pepper
Red wine (optional)
1 tbsp. ground sage

Grind suet through finest plate on grinder and mix with coarse ground elk. Spread on a clean surface and sprinkle evenly with seasonings, mix thoroughly and re-grind through a medium grinder. Test hotness by cooking a small sample. Add a bit more ground red pepper if too mild; add more meat if too hot. Wine may be used to moisten the mixture if it is to be stuffed in casings. Keeps well about 6 months in freezer.

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5 lbs. lean ground elk
1 tbsp. pepper
5 lbs. ground pork (40%)
1 small pinch ground sage
3 tbsp. salt
1 small pinch cayenne
Combine all ingredients. Grind several times through the fine blade of a grinder. Form patties. Cook in pork fat at high heat. Keeps well up to 6 months in a freezer.

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5 lbs. cubed elk
1 tsp. red pepper
1 lb. cubed beef suet
1 tsp. paprika
3 tbsp. salt
1 tsp. sage
1 tbsp. black pepper
2 tsp. garlic powder
Mix and grind all ingredients. Red pepper can be adjusted to taste. Cook in fat in patty form or casings. Taste is much better if smoked 28-30 hrs. Keeps well in freezer for 2-3 months.

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6 lbs. elk, cubed
1 1/2 tbsp. black pepper
6 lbs. pork, cubed
1/4 tsp. allspice
1 1/2 tbsp. garlic powder
1 tbsp. crushed red pepper, to taste
1/4 cup salt
Mix all ingredients and grind several times. Smoking improves the flavor, but sausage may be frozen without smoking in patties, sausage bags, or casings.