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As elk meat is so lean you do need a large percentage of pork, to prevent them being dry. But they will still taste predominately of elk.

Ingredients
1,6kg elk mince
800g pork mince
400g belly pork
200g pork fat
2 medium onions, chopped
2½tsp salt
1tsp pepper
1tsp mustard powder
2tsp sage

Method
Place the meat and onion in a large bowl, then sprinkle over the seasoning. Then feed the meats through a food mincer set on fine. Swap the mincing attachment for a sausage tube, and lubricate with vegetable oil, before feeding on the sausage skins. Form the sausages and twist into links. Leave in the fridge for a day before using.