Are you sure you want to delete this recipe?
This recipe was uploaded by BritFinn
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.
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.