Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Nice Racks on November 21, 2014, 04:32:50 PM

Title: Elk country style sausage (breakfast)
Post by: Nice Racks 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?
Title: Re: Elk country style sausage (breakfast)
Post by: RadSav 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.
Title: Re: Elk country style sausage (breakfast)
Post by: Nice Racks 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.
Title: Re: Elk country style sausage (breakfast)
Post by: RadSav 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.
Title: Re: Elk country style sausage (breakfast)
Post by: Nice Racks on November 21, 2014, 05:41:46 PM: Red pepper means more for me. :chuckle:
Title: Re: Elk country style sausage (breakfast)
Post by: RadSav on November 21, 2014, 06:58:05 PM: Quote from: Ragdaddy on November 21, 2014, 06:49:16 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:
Title: Re: Elk country style sausage (breakfast)
Post by: Nice Racks 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:
Title: Re: Elk country style sausage (breakfast)
Post by: Florida_Native on November 26, 2014, 06:34:48 PM: Quote from: Nice Racks 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:

Good sausage will do that to ya. :whoo: