Our first foray into sausage-making: SUCCESS!
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Our first foray into sausage-making, what I call the “Elk Sausage Project”, has been a GREAT success!
And it wasn’t hard to do! Hubby Dan sterilized everything, cut up an elk foreleg (removing all the silver skin & sinew), and then double-ground the elk meat, mixed with pork (60% elk, 40% pork for the fat content- elk has No fat). Then we made 3 different kinds of Breakfast Sausage (which makes GREAT burgers, too!): Walton’s Meatgistics “Holly PSS GC5060”, for classic, sage-seasoned breakfast sausage, our friend Daniel Oliver’s recipe for spicy Calabrese Sausage with Fennel, Hot Pepper, & Paprika, and one lb. using Maple-Chipotle Rub from Pepper Palace & some Bourbon Barrell Aged Maple Syrup. Dan then used the grinder to stuff it into 10 Walton’s 1-lb. sausage bags for the freezer. We cooked some of each in a cast iron pan, and ALL THREE ARE DELICIOUS- juicy, flavorful… and they make store-bought sausage patties seem absolutely tasteless! Next time we will probably make some using the Israeli “Meurav” spice mix we created & a Cinnamon-Chile spice blend we have… Other ideas are Garam Masala & Ras El Hanout & Jerk spice blends!
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to elisse on last edited by
elisse looks good. I imagine you have some work ahead of you with the elk.
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you might want to try the southern sausage seasoning it has a blend of sage and pepper that is like the old fashioned sausage
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to elisse on last edited by
elisse that will be a project in itself.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to elisse on last edited by
elisse congrats on the first run and best wishes for your future endeavors.
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Looks so good! I will be around shortly to collect some Elk from you!
