This recipe for Elk sausages is perfect if you want to use your Elk meat to make Elk sausage links or Elk breakfast sausage patties.
Making Elk sausages is so simple and a great way to use up fresh Elk meat or any frozen Elk meat you may have left in the freezer.
Perfect for the tougher cuts of meat.
This recipe also works well with Venison, Antelope and Moose.
To prepare and cook these Elk sausages allow the following approximate times.
Preparation Time: 45mins - 1hr (less if making Elk breakfast sausages instead of Elk sausage links).
Cooking Time: 20 mins
With Sides: Serves 6 people.
Tip. Use a 2-1 ratio of Elk meat to fat.
Tip. Fat is critical to making your Elk sausages juicy and full of flavor.
Wild game meat is very low in fat, so adding fat from Pork or Beef is a very important step in creating the best Elk sausages. (I prefer Pork fat)
Sausage Casings. You will need 10 to 15 feet sausage casing if making sausage links. Alternatively you can simply make Elk breakfast sausage patties. See end of recipe for recommended casing types.
Tip. Use dry spices for the seasoning mixture. It freezes better than fresh spices.
Cut Elk and Pork into 1 -2 inch cubes or strips to feed into your meat grinder.
Tip. Strips of meat are often easier to grind than cubes.
Tip. Grind Elk meat and fatty Pork separately then mix together well. I use my hands and fingers to make sure the Elk meat and Pork fat is thoroughly mixed together.
Tip. Chill Elk meat and Pork fat to about 1/2 frozen in the freezer before grinding. You will find it is much easier to grind the wild game meat and Pork when it is well chilled. (Not fully frozen)
Tip. Depending on your meat grinder it is often easier to grind first on a coarse setting and then re-grind on a finer setting.
Tip. After grinding return the meat to the freezer. You should always keep your Elk meat very cold when making sausages.
Tip. I use a metal mixing bowl to ensure the container and meat always stays well chilled.
If you are grinding your own meat see this review on The Best Meat Grinders.
Add all the spice mixture ingredients for your Elk sausages into a mixing bowl and combine well.
Take the chilled Elk meat mixture from the fridge or freezer and add the spice mixture.
Tip. I prefer to use my hands and fingers to combine all the spice ingredients with the meat.
Tip. If you do not plan to eat these straight away put the mixture in freezer bags and store in freezer until ready. Use vacuum sealer for best results.
Once you have the ground meat and seasoning mixture well combined it's time to make the Elk sausages or Elk breakfast sausage patties.
Option A is to make Elk sausage links.
Option B is to make Elk sausage patties.
If you have a good meat grinder like the STX Turboforce Classic 3000 (Check On Amazon) it is time to use the sausage stuffer attachment. Most good quality electric meat grinders come with sausage stuffer attachments.
Place a length (10 to 15 feet) of sausage casing onto the sausage tube and force mixture into casing.
After filling the sausage casing ,twist the sausages in alternating directions to create approximately 6 to 8-inch long sausages.
Tip. This concept is the same across meat grinders, ie forcing the meat mixture into the sausage casing. As grinders do vary its best to refer to your products instruction manual.
Roll the seasoned mixture into balls about 2 -3 ounces in size.
Tip. The exact size does not matter as long as they are roughly the same size so they cook at the same time.
Flatten out into patties ready for cooking.
Cook your sausages however you prefer.
In the skillet or on the grill they taste amazing either way.
Personally I cook mine in the skillet for about 20mins. I use a thin layer of Canola oil and cook on a medium heat.
Tip. Ensure sausage is cooked all the way through is the only rule to follow.
Tip. If eating these Elk sausages for breakfast, links or patties serve with maple syrup.
Which type of sausage casing should you use for your Elk sausages?
There are 4 main types of sausage casings. Natural, Collagen, Synthetic and Fibrous.
If using Natural sausage casings, I recommend Hog casings. They are easy to work with. They should be soaked in clear warm water for 60 mins before using. Change the water 3 times.
Collagen (fresh) casings. These types of sausage casings are generally made from beef protein.
They are cheaper and work brilliantly.
Collagen casings are normally what you get when you buy mass produced sausages. They are good for freezing and deep frying. They do not require soaking. You can also get a smoked version which is great.
Synthetic sausage casings are a very uniform type of casing. They are also used by mass sausage producers. These types of sausage casings do not require refrigeration.
Fibrous sausage casings. These are not edible. Do not use.
Tip. make sure you get the right size of sausage casing to match your sausage stuffer.
Here are some of the kitchen equipment items that you will need in order to make your homemade Elk sausages. Links to where you can check the price or purchase Top Rated equipment on Amazon are included.
Elk meat not only tastes great, like most wild game meat it also has fantastic health benefits compared to regular Beef and Pork. See this Wild Game Meat Nutrition Chart.
Remember these Elk sausages also can be made with Venison, Antelope and Moose.
If you really get into your sausage making like I do here is a great reference book available on Amazon.- Easy Sausage Making
You can find some more great Wild Game Meat Recipes By Clicking Here.
Three great wild game meat recipes to try ones are :-
You and your family are sure to love these homemade Elk sausages.
Walk Little........Look lots