Cherry Cayenne Elk Sausage
Cherry Cayenne Elk Sausage
PS Seasoning
16-Dec
90 minutes
30 minutes
German
Sausage
Things are heating up! This Elk brat with a touch of cayenne and a hint of sweet ushers your taste buds from summer to fall. Top it with tender cherry preserves to enjoy that last bit of summer.
Ingredients
3 1/2 Lb Ground Elk
1 1/2 Lb Ground Pork
1/3 Lb No. 363 Cherry Cayenne Brat Seasoning
1 C Cold Water
1.6 Oz Potato Starch (Binder Flour)
8 Oz Cherries- Fresh
2 Oz Cherry Preserves
Home Pack Hog Casings
Brat Buns
Directions
Rinse and soak hog casings per directions on the label.
Grind the meat if needed.
Place meat in a large bowl and add the Cherry Cayenne seasoning along with the binder and water.
My until well combined or until the meat just becomes tacky.
Load the sausage stuffer, equipped with a ¾” or 7/8” horn.
Thread the casing onto the horn and stuff the sausages.
Preheat grill to medium/high heat.
Cook the sausages over indirect heat for 15-20 minutes (moving/rotating often) or until an internal temperature of 160 degrees is reached.
Move the sausages over direct heat for 2-3 minutes, turning often to sear/char to your liking.
Pit the cherries and cut into a small dice. Combine with the preserves to make the topping for the sausage.
Serve the sausage in a brat bun topped with the cherry relish.
