Prep 30 mins
Cook 0 mins
- 5 feet medium hog casings
- 4 lbs elk meat, trimmed and cubed
- 1 lb beef fat
- 2 1⁄2 teaspoons salt
- 2 teaspoons fresh coarse ground black pepper
- 2 teaspoons cayenne
- 2 garlic cloves, chopped
- 1 teaspoon crushed anise seed
- 1⁄4 cup dry red wine
- Prepare casings.
- Grind meat and fat together through the coarse disk.
- combine with remaining ingredients stuff into casings, twist off into 4" links.
- This is an assertive sausage and is best roasted or grilled.