Elk Sausage Recipe's ?

fishawn

Smoking Fanatic

Original poster

Jan 8, 2008

736

10

Olympia, WA

• Sep 1, 2009

• #1

A buddy is bringing me some Elk Burger. Does anyone have any great recipes for Elk Sausage?....

Cured & Smoked, or fresh?.

He wants them stuffed into Hog casing size casings.

Thanks!

 

mulepackin

Master of the Pit

OTBS Member

SMF Premier Member

Dec 27, 2007

1,328

13

Central Montana

• Sep 3, 2009

• #2

I just substitue elk meat for beef, pork or venison (which it is) for whatever kind of sausage I plan on making. I usually make summer sausage or salami from it. Occasionally smoked polish. One thing I would do is find out what kind of suet was added and at what ratio. That way you can add more if needed to get the lean to fat ratio you want. I usually go with 80/20 and use pork fat. I've used the recipes from Ryteks book, as well as Leggs brand mixes (doctored up) with very good success.

 

walle

Smoking Fanatic

OTBS Member

Aug 21, 2009

754

32

Fruita, Colorado

• Sep 3, 2009

• #3

My family makes cobasa(?) from an Old Country recipe that is still held tightly by my grand mother, so I don't know the spice ingredints, but the meat is 1/2 pork, 1/4 beef, 1/4 deer (venison) and/or elk. Makes a great griller if you par-boil (ours is too salty to go straight to the grill), or a lot of times we will boil it for 20 min for breakfast - turns out like a braut.

We use green apple shoots and cold smoke it. If you're experimenting, I highly recommend that for a few of your links.

Either way, I think you will be happy mixing in the elk burger.
Tracey

 

fourthwind

Master of the Pit

OTBS Member

SMF Premier Member

Mar 12, 2009

1,203

12

Thornton, CO

• Sep 3, 2009

• #4

LEM makes a product called "trail belogna" It comes with summer sausage size cases (which are AWESOME as advertised), but I have put this into hog casings before, and it was even better. I used a 50% Elk, 40% pork butt, and 10 percent pork fat mix. I ground it up with a course plate. 3/8 inch. mixed ingrediants and water, rested, stuffed, and smoked! I only smoked the ones I put into hog casings to 140, then sealed them in vacuum bags and froze. Fried up, these are simply awesome. The kit makes about 10 pounds meat.

 

bowtieracin

Smoke Blower

Aug 10, 2009

84

10

tama iowa

• Sep 4, 2009

• #5

I sent you a pm with some info.