Ingredients
- 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)
Directions
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.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By zaplinger
Elgin, IL
on March 22, 2010
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My brother-in-law and i made this wonderful recipe this morning. Really put my Kitchenaid mixer through the paces. We ground our own vehison (he hunts, and added pork fat from a local meat processing plant. Made the recipe exactly as it appears, using poblano peppers, one large serrano with seeds, and 4-5 ounces of sundred tomatoes, finely chopped in a mini food processor along with the oil in which they were packed, and we did not use the maple syrup. We figured we could pour that on after they were cooked if we wished. In addition, I couldn't resist putting a tablespoon of ground cumin. After we ground and mixed everything, I sauteed two small patties, and when we tasted it, we just looked at one another in amazement and smiled. It was even more delicious than either of us had imagined. The recipe yielded 30 five- to six-inch sausages and four pounds of loose mix. I am going to use 1-1/2 pounds of that for a meat loaf by just adding an egg or two and some bread crumbs. I have another loose pound that I think I will use as a taco filling. He was going to go home and make hamburgers out of his loose sausage. We are looking forward to trying the recipe again, experimenting with additions of cheeses, and other spices. This had no "game" flavor at all. Thnks so much to Mark and Patti for the recipe!
By axellh
Boise, ID
on September 12, 2004
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Not gamey.
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