Best Joes Favorite Elk Sausage Recipes

Elk Sausage image

Provided by Food Network

Yield approximately 30 to 40 serving

Number Of Ingredients 14

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)

Steps:

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.

Elk Sausage image

Provided by Iowahorse

Categories Elk

Time 30m

Yield 5 lbs

Number Of Ingredients 9

5 feet medium hog casings
4 lbs elk meat, trimmed and cubed
1 lb beef fat
2 1/2 teaspoons salt
2 teaspoons fresh coarse ground black pepper
2 teaspoons cayenne
2 garlic cloves, chopped
1 teaspoon crushed anise seed
1/4 cup dry red wine

Steps:

Nutrition Facts : Calories 836.6, Fat 91, SaturatedFat 45.2, Cholesterol 99, Sodium 1164.1, Carbohydrate 1.9, Fiber 0.5, Sugar 0.2, Protein 0.3

Joe's Special image

Provided by Cheryl Alters Jamison

Yield Makes 4 servings

Number Of Ingredients 10

6 large eggs
Splash or two of Tabasco or other hot pepper sauce
1 teaspoon salt or more to taste
1/2 teaspoon dried basil or oregano
1/2 teaspoon freshly milled black pepper or more to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion, diced
1/2 pound lean freshly ground beef, preferably chili grind (a bit coarser than hamburger grind)
3/4 to 1 pound fresh spinach, preferably the crinkly savoy variety, trimmed of stems and chopped, or one 10-ounce package frozen chopped spinach, thawed and drained

Steps:

Crack the eggs into a small bowl and add the Tabasco, salt, basil, and pepper. Whisk just enough to combine; you should still see large bubbles. Set aside.
Warm the oil and butter in a large skillet over medium heat until the butter melts. Add the onion and sauté until soft but not beginning to brown, about 4 minutes. Add the ground beef and continue cooking until uniformly brown, breaking the meat into small pieces as it cooks. Cover with the spinach, place a lid over the mixture, and cook for about 3 minutes, just until the spinach wilts. (If using frozen spinach, cook, covered, for 1 minute, just to take off its raw edge.)
Stir the spinach into the meat, cooking briefly to eliminate excess liquid if the mixture seems watery. Pour the egg mixture over all, stirring with a spatula from the bottom until the eggs begin to set. Remove from the heat and stir a few more times, as the eggs cook through from the residual heat. Serve immediately.