Over the weekend we made homemade elk sausage from a recipe my husband got from his Grandfather. Homemade smoked sausage is better than anything you can find in the store. We load it up with enough garlic to make our house stink for a couple days and we loooove it.
We are lucky enough to also have his old Stimpson meat grinder that has the sausage attachment. This thing weighs a ton but gets the job done.
We made about 45 pounds of sausage! Apparently, my husband and I don't believe in cooking small batches of things we love. A batch of homemade raviolis has been known to number in the 400s.
Casings (local butcher shop can get you how much you need)
For every 15 lbs of meat:
1 tablespoon black pepper
3 tablespoons salt
3 cloves of garlic (or 5-6 if you really like garlic)
2/3 cup warm water