Monday, June 6, 2011

Grandpa's Smoked Sausage

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.

Here is the most important part - the smoker. We use hickory chips and smoke them for about 30 minutes. They aren't cooked through but have that delicious smokey taste. All of our windows were open yesterday so now everything in our house also smells like smoke... delicious smoke.

Here are the finished smoked sausages. Mark Zuckerberg would be proud. We got 31 meals (5-6 sausage) this go around. You know what we will be eating at least once a week.

The Recipe:
75% Pork
25% Elk
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
Hickory chips


Anonymous said... Reply to comment


Don't get much time to go elk shooting in the UK (!)
Is venison similar to elk in flavour and texture?


Papa G

Dave G said... Reply to comment


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