- 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.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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