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Author Topic: Elk country style sausage (breakfast)  (Read 3726 times)

Offline Nice Racks

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Elk country style sausage (breakfast)
« on: November 21, 2014, 04:32:50 PM »
I had some sausage made from the elk I got this year, and am rather disappointed with it. It doesn't really taste like sausage. I think its a lack of sage. Any ideas of how to spice it up a little? Is sage a strong spice where I don't need much for a one pound package?

Offline RadSav

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Re: Elk country style sausage (breakfast)
« Reply #1 on: November 21, 2014, 04:51:46 PM »
My breakfast sausage recipe uses 2 T of ground sage per 10# of Venison or bear meat.  So it wouldn't take much!  My sausage is rather simple 1/4 C salt, 2T ground sage, 2T pepper and 2T of ginger.  That's usually 8# of venison and 2# of bear meat. Or 10# of bear meat.

Occasionally, I add real maple syrup just before frying.  It adds a real nice touch if I'm serving sausage with French toast!

When my brother comes over I will add a little red pepper flakes to his sausage since he likes it a bit on the spicy side. 

Since I do not use pork I sometimes get it a little dry if the bear meat isn't too oily.  If that happens I just add a little sprinkle of powdered buttermilk or some apple sauce.  That will usually hold it together well and keep it from drying out.
He asked, Do you ever give a short simple answer?  I replied, "Nope."

Offline Nice Racks

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Re: Elk country style sausage (breakfast)
« Reply #2 on: November 21, 2014, 05:01:46 PM »
Thanks RadSav; I may try that in the morning and the applesause too. Mine was dry last time.

Offline RadSav

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Re: Elk country style sausage (breakfast)
« Reply #3 on: November 21, 2014, 05:12:19 PM »
Warning:  A little rep pepper flakes go A LONG way :yike:

My brother actually likes the maple syrup and the red pepper together.
He asked, Do you ever give a short simple answer?  I replied, "Nope."

Offline Nice Racks

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Re: Elk country style sausage (breakfast)
« Reply #4 on: November 21, 2014, 05:41:46 PM »
Red pepper means more for me.  :chuckle:

Offline RadSav

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Re: Elk country style sausage (breakfast)
« Reply #5 on: November 21, 2014, 06:58:05 PM »
Maybe some Rosemary and Thyme? Go EASY on the Sage.

Most breakfast sausages have some kind of sugar...

And maybe a pinch of Ginger and Nutmeg...

I use nutmeg in my Italian Sausage mix.  Doubt that's true Italian, but I like it anyway!

I had some sausage a friend in Oregon made that had Thyme in it.  He actually had made it with Elk and Pheasant thighs.  It was absolutely indescribably fantastic!!!  I came home and tried to make some myself and failed.  As good as his was mine was equally bad.  Not sure what I did wrong but I definitely did not do it right!  IF anyone has a Thyme sausage recipe simple enough for me to follow I'd certainly try it again.  I still have dreams about that stuff we had in Oregon.  Those are dang fine dreams :drool: :drool:
He asked, Do you ever give a short simple answer?  I replied, "Nope."

Offline Nice Racks

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Re: Elk country style sausage (breakfast)
« Reply #6 on: November 23, 2014, 02:43:53 PM »
Well I doctored it up this morning with more sage, applesause and a couple other things. Not too bad at all. I got the "BG's" later though.   :chuckle:

Offline Florida_Native

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Re: Elk country style sausage (breakfast)
« Reply #7 on: November 26, 2014, 06:34:48 PM »
Well I doctored it up this morning with more sage, applesause and a couple other things. Not too bad at all. I got the "BG's" later though.   :chuckle:

Good sausage will do that to ya. :whoo:
Acts 10:12, “Get up, Peter. Kill and eat.”

 


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