Best 3 Elk Italian Sausage Recipes
Embark on a culinary journey with our diverse selection of elk Italian sausage recipes. Discover the Rustic Elk Sausage with Fennel and Garlic, offering an explosion of traditional Italian flavors. For those seeking a spicy kick, the Hot Elk Sausage with Chili Flakes will tantalize your taste buds. If you prefer a milder experience, the Sweet Elk Sausage with Anise and Cloves provides a subtly sweet and aromatic profile. All our recipes utilize ground elk meat, ensuring lean and flavorful sausage creations. Prepare to elevate your culinary skills and savor the unique taste of elk Italian sausage.
Let's cook with our recipes!
ELK SAUSAGE
Provided by Food Network
Categories main-dish
Yield approximately 30 to 40 serving
Number Of Ingredients 14
Steps:
- Grind each meat separately then mix together. It is best if you grind the meat when it is very cold. Mix the ground meat together with all the seasonings. Form into small patties. Saute a small piece and test for taste. You may need to adjust the spices. Next, place a length (10 to 15 feet) of sausage casing on a sausage horn and force mixture into casing. Twist sausages in alternating directions to create 6 to 8-inch long sausages. If well protected, finished sausages can be frozen in a non-frost free freezer for up to a year. The sausages can be cooked directly on a grill or sauteed in a pan. For best results, boil sausages first and finish on grill or pan. Can serve with maple syrup.
HOT ITALIAN SAUSAGE "VENISON"
I am always looking for new things to do with my deer meat. I found a Hot Italian Sausage recipe and altered it for venison. You can use it in any recipe that calls for hot Italian Sausage. It will give your pasta that little extra kick.
Provided by Chef Kirk T
Categories Deer
Time 40m
Yield 4 pounds, 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix meats together.
- In a seperate container mix dry ingredients thoroughly.
- Combine meat and spices, mix thoroughly.
- Add water.
- Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
- Can be stuffed into Medium Casings or used in bulk form depending on your recipe.
HOMEMADE VENISON ITALIAN SAUSAGE
We really like this recipe. If you like milder sausage cut back on the cayenne and red pepper. If you want a fattier sausage add more pork and less venison. Hope you like this as much as we do.
Provided by Dixie from Kansas
Categories Deer
Time 35m
Yield 10 pounds, 30 serving(s)
Number Of Ingredients 13
Steps:
- mix together all spices and vinegar.
- add to the ground meat.
- stuff in hog casings or freeze in bulk.
Tips:
- For the best flavor, use high-quality elk meat. If you can't find elk, you can substitute venison or beef.
- Grind the meat yourself for the freshest sausage. If you don't have a meat grinder, you can ask your butcher to do it for you.
- Season the sausage liberally with Italian spices, such as fennel seeds, garlic powder, and oregano.
- If you like a spicy sausage, add some red pepper flakes or cayenne pepper.
- Let the sausage sit in the refrigerator for at least 24 hours before cooking. This will allow the flavors to meld together.
- Cook the sausage over medium heat until it is browned on all sides and cooked through.
- Serve the sausage with your favorite sides, such as pasta, polenta, or roasted vegetables.
Conclusion:
Making elk Italian sausage at home is a great way to enjoy this delicious and versatile meat. With a little effort, you can create a sausage that is sure to please your family and friends. So next time you're looking for a new sausage to try, give elk Italian sausage a try. You won't be disappointed!
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