Added by BritFinn | Wed 12 Oct 2011 @ 07:18
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.
1,6kg elk mince
800g pork mince
400g belly pork
200g pork fat
2 medium onions, chopped
1tsp mustard powder
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.