📝 About This Recipe
This recipe captures the essence of the high country, blending lean, iron-rich elk meat with high-quality pork fat for a succulent, snap-casing finish. Infused with toasted fennel, cracked black pepper, and a touch of maple sweetness, these sausages are cold-smoked over hickory and cherry wood for a deep, complex aroma. Whether grilled over an open flame or simmered in a hearty stew, this is wild game charcuterie at its finest.
🥗 Ingredients
The Meat Base
- 5 pounds Elk Shoulder or Trim (cleaned of silver skin and chilled to 32°F)
- 2 pounds Pork Back Fat (chilled and cubed)
Seasoning and Cure
- 3 tablespoons Kosher Salt
- 1.5 teaspoons Pink Curing Salt #1 (essential for safe smoking)
- 2 tablespoons Coarse Black Pepper (freshly cracked)
- 1 tablespoon Fennel Seeds (toasted and lightly crushed)
- 1 tablespoon Garlic Powder
- 1 teaspoon Dried Marjoram
- 1/2 teaspoon Red Pepper Flakes (for a subtle back-heat)
Liquids and Binding
- 1/2 cup Ice Cold Water
- 1/4 cup Pure Maple Syrup (grade B preferred)
- 1/2 cup Non-fat Dry Milk Powder (acts as a binder for moisture)
- 1 hank Hog Casings (natural, 32-35mm size)
👨🍳 Instructions
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1
Begin by rinsing the hog casings in warm water to remove excess salt, then soak them in a bowl of fresh water with a splash of white vinegar for 30 minutes to make them more pliable.
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2
Cube the elk meat and pork fat into 1-inch pieces. Place them on a baking sheet in the freezer for about 30-45 minutes until they are firm and 'crunchy' but not frozen solid. This ensures a clean grind rather than a smear.
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3
In a small bowl, combine the kosher salt, curing salt, black pepper, toasted fennel, garlic powder, marjoram, and red pepper flakes. Mix well.
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4
Grind the chilled elk and pork fat together through a coarse (8mm) grinding plate into a chilled bowl set over ice.
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5
Add the dry seasoning mix, the milk powder, maple syrup, and ice-cold water to the ground meat.
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6
Using a stand mixer with a paddle attachment or your hands (wear gloves!), mix the meat vigorously for 2-3 minutes until it becomes tacky and develops a 'primary bind.' The mixture should stick to your inverted palm.
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7
Fry a small patty of the mixture in a skillet to check the seasoning. Adjust salt if necessary, then chill the mixture while you prep the stuffer.
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8
Thread a casing onto the stuffing horn, leaving a few inches of overhang. Feed the meat through until it reaches the end of the horn, then tie a knot in the casing.
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9
Stuff the meat into the casings, being careful not to overfill. Twist the long coil into 6-inch links, alternating the direction of the twists to prevent unravelling.
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10
Prick any visible air bubbles with a sterile needle or sausage pricker. Hang the sausages in a cool spot or place on a rack in the fridge for 2 hours to allow the skins to dry; this forms a 'pellicle' which helps smoke stick.
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11
Preheat your smoker to 150°F using hickory or cherry wood. Place the sausages inside, ensuring they aren't touching.
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12
Smoke for 1 hour at 150°F, then increase the temperature to 175°F. Continue smoking until the internal temperature of the sausages reaches exactly 152°F.
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13
Immediately remove the sausages from the smoker and plunge them into an ice-water bath for 10 minutes. This stops the cooking and prevents the casings from shriveling.
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14
Pat dry and let the sausages bloom at room temperature for 1 hour to deepen the mahogany color before refrigerating or vacuum sealing.
💡 Chef's Tips
Keep everything ice cold; if the fat melts during grinding, the texture will be mealy instead of juicy. Do not skip the milk powder; it helps the lean elk meat retain moisture during the long smoking process. Use a digital probe thermometer to monitor the internal temp; even 5 degrees over 152°F can cause the fat to 'render out.' If you don't have a smoker, you can omit the pink salt and poach/grill these fresh, though you will lose the signature smoky flavor. Always toast your whole spices before grinding to unlock the essential oils and deepen the flavor profile.
🍽️ Serving Suggestions
Serve on a toasted brioche bun with caramelized onions and a spicy stone-ground mustard. Slice and pan-sear to serve alongside creamy polenta and sautéed wild mushrooms. Pair with a bold, tannic Red Zinfandel or a smoky Porter beer to complement the gamey notes. Add to a rustic charcuterie board with sharp white cheddar, pickled red onions, and honey-roasted nuts.