Jalapeño Breakfast Sausage
10 lbs Elk shoulder, trimmed, cut into 2-3 inch pieces*
5 lbs Pork shoulder, trimmed, cut into 2-3 inch pieces*
110 gr Montana Mex Jalapeño Seasoning Blend
82 gr Montana Mex Sweet Seasoning Blend
65 gr Montana Mex Mild Chile Seasoning Blend
1 ½ tsp Ground mace**
1 tsp Herbs de provence
½ tsp Ground sage
25 gr Salt
8 gr Ground black pepper
Using a meat tumbler or large tub or bowl, combine elk and pork pieces and mix until evenly blended.
In a small bowl, combine all dry ingredients and mix thoroughly. Add this spice blend to the meat and mix until the meat is evenly seasoned.
Pass seasoned meat pieces through the largest die plate on your meat grinder two times.
At this point the sausage is ready to link or bag in bulk
Measurements are in grams unless the weight is too small for a standard kitchen scale to detect easily.
*You’ll want to work with your meat still partially frozen to make for an easier grinding process and to prevent the smearing of fat. It’s additionally recommended to freeze your grinding plates and other cutting parts prior to grinding.
**We recommend mace here because of it's subtle flavor. You can either buy pre-ground or buy as whole "blades" and grind to a powder using a molcajete. Should you prefer, you can use nutmeg or all-spice as an alternative. These spices both have a stronger presence than mace so you'll want to adjust accordingly.