Elk Summer Sausage
- 15 pounds venison
- 10 pounds pork trimmings (5 pounds lean, 5 pounds fat)
- 7 ounces (2/3 cup) salt
- 1 ounce (2 Tbsp.) commercial cure
- 1 ounce (2 Tbsp.) mustard seed
- 3 ounces (1/2 cup) pepper
- 3 ounces (1/2 cup) sugar
- 1/2 ounce (3 Tbsp.) marjoram
Mix salt and cure with coarsely ground venison and pork trimmings. Pack in shallow pan and place in cooler for 3 to 5 days. Then add rest of ingredients and mix well.
Cure is optional. It is used to develop a pink color and as a preservative.
Note: This sausage recipe is quite spicy. If you like less spice, cut down proportions of spices. Smoke sausage as described in the following method.
Smoking Sausage: Stuff prepared sausage into 3-inch diameter fibrous casings. Smoke at 140 F for 1 hour, 160 F for one hour and 180 F until internal temperature reaches 152 F (insert a calibrated meat thermometer in the thickest part of the sausage to check internal temperature). Remove from smokehouse and rinse/spray with hot water for 15 to 30 seconds. Follow with cold rinse/spray or place in ice water until internal temperature is reduced to 100 F. Let dry 1 to 2 hours. Refrigerate.
Wild Game Polish Sausage
- 25 pounds 50/50 pork trimmings (50% lean and 50% fat)
- 20 pounds wild game (lean meat)
- 1 quart water
- 14 ounces (1 1/3cups) salt
- 2 ounces (4 Tbsp.) cure
- 1/2 ounce (6 tsp.) marjoram
- 1 1/2 ounces (3 Tbsp.) mustard seed
- 3 cloves garlic
- 2 ounces (1/4 cup) pepper
Mix all ingredients together and grind the product through a coarse plate and follow this with a fine grind. Stuff in hog casing and smoke at 120 F for one hour, 150 F for one more hour, then at 170 F two hours or until internal temperature of 141 F is reached. Follow same procedure as described for smoking venison summer sausage.
Quick and Easy Elk Sausage
- 2 pounds ground elk
- 1/2 tsp. pepper
- 1/8 tsp. garlic powder
- 1/4 tsp. onion powder
- 2 Tbsp. curing salt
- 1 Tbsp. liquid smoke
- 1 cup water
- 1 Tbsp. mustard seed (optional)
Pack mixture in a water glass to within ½ inch of the top. Use large glass container or enough glass tumblers. Cover and freeze overnight. Run warm water on glass to release. Plastic containers will not crack and are safer, but may pick up flavors from the sausage. Wrap in cellophane wrap. Tie ends. Simmer 1 hour in water. Slice thin.
Note: Hamburger or pork sausage can be mixed with ground venison.
More information and recipes on sausage making are available in HE-176 (revised), “The Art and Practice of Sausage Making” available from the NDSU Extension Service.
Bobby Flay’s Elk Sausage
- 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
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. (We havent tried this recipe yet, but will next season – let us know how it tastes!)
Day Labor Elk Sausage
- 2 ½ teaspoons garlic salt
- 1 teaspoon hickory smoke salt
- 5 teaspoons tender quick
- 2 ½ teaspoons fresh ground black pepper
- 2 ½ teaspoons mustard seeds
- 4 lbs ground elk
- 2 lb ground pork
Mix all seasonings in a bowl, add to meat and let sit overnight. Remove from fridge, mix again and return to fridge. On the third day, roll into pieces and place on rack in shallow pan. Bake at 350 for 10 min, reduce heat to 200 and bake for 8 hours, rotating every 2 hours. Drain grease as necessary. Wrap individually and freeze.