Sage Breakfast Sausage

Directions

1. Note: 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.

2. In a small bowl, combine all dry ingredients and mix thoroughly. Pro tip: in a warm dry pan toast the dry spices until fragrant. Heating or even toasting dry spices up will encourage their full bouquet of aroma to be present in the recipe. Use a spice grinder or mortar & pestle to grind your spice blend to an even, palatable consistency. Set aside.

3. Cut your trim & fat into roughly 1-inch pieces. (You can also do this while trimming.)

4. Using a meat tumbler or large tub or bowl, combine elk and pork pieces and mix with the spices and herbs. Blend until evenly combined. Chill the meat and fat until it is partially frozen.

5. Set up your  grinder with the coarse grind die plate and pass the meat and fat through once. Swap the die pate with the fine die and run the sausage through the grinder one more time. If using a dual grinder, you’ll make only one pass using the fine die plate.

6. Taste your sausage by cooking off a small test patty to check flavor. Adjust the seasoning to suit your taste keeping in mind that as the sausage sits over a day or two the flavors will develop even further. 

7. At this point the sausage is ready to link or bag in bulk, we suggest to bag in bulk with breakfast sausage to enjoy as patties!