Elk Sausage Recipe

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Elk Sausage

5 Feet medium hog casings

4 lb Elk meat, trim and cube

1 lb Beef fat

2 1/2 ts Salt

2 ts Coarse grind black pepper

2 ts Cayenne

2 cl Garlic, chopped

1 ts Crushed anise seed

1/4 c 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.

Mount Evans Elk Sausage

2 1/2 ts Garlic salt

1 ts Hickory smoked salt

5 ts Tender Quick

2 1/2 ts Coarsely ground pepper

2 1/2 ts Mustard seed

4 lb Ground elk

1 lb Ground pork

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

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