Elk Sausage
2 1/2 ts Garlic salt
1 ts Hickory smoked salt
5 ts Tender Quick
2 1/2 ts Coarsely ground pepper
2 1/2 ts Mustard seed
4 lb Ground elk
1 lb Ground pork
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 min. Reduce heat to 200 and bake 8 hr, turning every 2 hr.
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
5 Feet medium hog
casings
4 lb Elk meat, trim and cube
1 lb Beef fat
2 1/2 ts Salt
2 ts Coarse grind black pepper
2 ts Cayenne
2 cl Garlic, chopped
1 ts Crushed anise seed
1/4 c Dry red wine
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.
There are 40 kinds of lunacy, but only one kind of common sense.