Sausage Recipes

Making sausages is a good way of preserving game meat, especially if you don't know what else to do with it. If you happen to have access to a sausage stuffer, this is a simple process, if not; you can improvise and use a large piping bag to stuff the casings.
Hog casings are available at most butchers. Since they are salted, they must be soaked before filling.

Customize your sausages by varying the seasonings. Most game meat (such as elk) is very lean, so it is best to add some ground pork to provide a bit of fat and moisture. A good ratio to start is 3 lb. game to 2 lb. pork. After making the sausage mixture, always taste test before proceeding with the stuffing. Do this by forming a small meat patty and pan frying it until done and juices run clear. Taste; if necessary, adjust the salt and seasonings. Form sausages making sure there are no air bubbles. Sausages can be made in one large coil, or by twisting the coil forming individual sausages. To freeze, wrap well to prevent freezer burn and use within 4 to 6 months.

Basic Sausage Recipe

• 5 lbs ground meat (3 lb. game + 2 lb. pork)
• 5 teaspoons salt
• 2 Tablespoons each red wine and mustard
• 1 Tablespoon each freshly ground black pepper and paprika

(Other seasonings as desired: garlic powder, minced onion, fennel seeds, allspice, etc.)

Grill over medium heat with lid down, for about 8 to 10 minutes, turning sausages over several times. Sausages, as with any other ground meat, must be thoroughly cooked until juices run clear and no longer pink inside.