Quick Answer
Elk makes better sausage because of its higher fat content and more robust flavor profile compared to venison. Elk sausage tends to be more tender and has a longer shelf life due to its natural fat distribution. This results in a more complex and satisfying final product.
Choosing the Right Meat
When selecting elk or venison for sausage, it’s crucial to consider the animal’s age, sex, and diet. For elk, a mature bull with a diet rich in grasses and forbs tends to produce more flavorful meat. For venison, a mature buck with a diet consisting of a mix of grasses and mast trees is ideal. Aim for a 10-20% fat content in your meat, as this will contribute to the sausage’s overall flavor and texture.
Grinding and Mixing the Meat
To create the perfect elk or venison sausage, it’s essential to properly grind and mix the meat. Use a meat grinder with a 1/4-inch plate to achieve the right consistency. Mix the ground meat with 10-15% fat (such as pork fat or beef tallow) and add seasonings like salt, pepper, and coriander. For elk sausage, consider adding 1-2% of a sweetener like brown sugar to balance out the flavor. For venison sausage, use a slightly higher ratio of fat to meat to compensate for the leaner nature of the venison.
Casing and Cooking the Sausage
Once you’ve mixed the meat and added seasonings, it’s time to stuff the casings and cook the sausage. For elk sausage, aim for a 3-4 lb batch and use a 32-35 mm hog casing. For venison sausage, use a 26-28 mm casing. Cook the sausage in a smoker or oven at 150-160°F for 2-3 hours, or until it reaches an internal temperature of 160°F. This will ensure a tender and flavorful final product that’s perfect for snacking or grilling.
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