Joes Favorite Elk Sausage Recipes

ELK SAUSAGE

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.

JOE'S FAVORITE ELK SAUSAGE

Steps:

• 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 minute.
• Reduce heat to 200 and bake 8 hr, turning every 2 hours.
• 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.

ELK SAUSAGE

Steps:

• 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.

JOE'S SPECIAL

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.