Our first foray into sausage-making: SUCCESS!

[elisse]

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!

[YooperDog]

elisse looks good. I imagine you have some work ahead of you with the elk.

[craigrice]

you might want to try the southern sausage seasoning it has a blend of sage and pepper that is like the old fashioned sausage

[elisse]

YooperDog Doing one leg at a time! LOL

[YooperDog]

elisse that will be a project in itself.

[cdavis]

elisse congrats on the first run and best wishes for your future endeavors.

[Joe Hell]

elisse Well done! I’m particularly interested in some of those other seasoning blends!

[magician176]

Looks so good! I will be around shortly to collect some Elk from you!

[Joe Hell]

elisse it’s a satisfying feeling! Store bought is no comparison to homemade!