Elk sausage is a delicious and nutritious alternative to traditional pork or beef sausages. Here's a comprehensive guide on how to make and enjoy elk sausage:
IngredientsFor Basic Elk Sausage:- Elk Meat: 4 pounds, ground (preferably from the shoulder or trim cuts)
- Pork Fat: 1 pound, ground (adds moisture and flavor)
- Salt: 2 tablespoons
- Black Pepper: 1 tablespoon, freshly ground
- Garlic Powder: 2 teaspoons
- Onion Powder: 1 teaspoon
- Paprika: 1 tablespoon
- Fennel Seeds: 1 teaspoon
- Red Pepper Flakes: 1 teaspoon (optional, for heat)
- Fresh Herbs: Such as parsley, thyme, or rosemary, finely chopped
- Cheese: Such as cheddar or pepper jack, small cubes
- Dried Fruit: Such as cranberries or apricots, chopped
- Meat Grinder: To grind the elk meat and pork fat
- Mixing Bowl: For combining the ingredients
- Sausage Stuffer: To fill the casings
- Sausage Casings: Natural or synthetic
- Knife and Cutting Board: For preparing ingredients
- Grind the Meat and Fat: If not already ground, grind the elk meat and pork fat using a meat grinder. Use a coarse grind for a chunkier texture or a fine grind for a smoother sausage.
- Combine Meat and Spices: In a large mixing bowl, combine the ground elk meat and pork fat with the salt, black pepper, garlic powder, onion powder, paprika, fennel seeds, and red pepper flakes. Add any optional ingredients if desired.
- Mix Thoroughly: Use your hands or a stand mixer with a paddle attachment to mix the ingredients until well combined. The mixture should be sticky and hold together well.
- Rinse Casings: Rinse the sausage casings in warm water to remove excess salt (if using natural casings). Soak them in water for about 30 minutes to soften.
- Load the Stuffer: Load the sausage stuffer with the meat mixture, ensuring there are no air pockets.
- Fill the Casings: Slide the prepared casing onto the sausage stuffer nozzle and slowly fill the casing with the meat mixture. Be careful not to overfill or underfill to avoid bursting or loose sausages.
- Form Sausages: Twist the sausages at regular intervals to form links. The size of the links is up to you.
- Grill or Pan-Fry: Preheat your grill or pan to medium-high heat. Cook the sausages for about 6-8 minutes per side, or until they reach an internal temperature of 160°F (71°C).
- Bake: Alternatively, preheat your oven to 375°F (190°C) and bake the sausages on a baking sheet for about 20-25 minutes, turning halfway through.
- Buns or Rolls: Serve the sausages in buns with your favorite toppings like mustard, sauerkraut, or grilled onions.
- Sides: Pair with sides like mashed potatoes, coleslaw, or a fresh green salad.
- Breakfast: Include elk sausage in a hearty breakfast with eggs, toast, and hash browns.
- Refrigerate: Store cooked sausages in an airtight container in the refrigerator for up to 4 days.
- Freeze: Uncooked sausages can be frozen for up to 3 months. Freeze them individually on a baking sheet before transferring them to a freezer bag to prevent sticking.
Making elk sausage at home can be a fun and rewarding process. Experiment with different spices and ingredients to create your perfect sausage blend. Enjoy!