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  • 8 lbs. lean elk meat or venison
  • 2 lbs. fat pork trimmings
  • 1 tablespoon cracked black pepper
  • 10 teaspoons household salt
  • 3 tablespoons sugar
  • 1/2 teaspoon salt peter
  • 1 tablespoon + 1 teaspoon coriander
  • 1 teaspoon ground ginger
  • 1 tablespoon ground mustard
  • 1 tablespoon garlic powder
  • Sausage casings or beef middles
  • 2 cups rose wine


  • This recipe is calculated for 10 lbs. of sausage. Chill meat (38 degrees is perfect).
  • Then grind through a 3/16 in grinder plate.
  • Place in a large plastic, wood, glass, or ceramic tub or crock.
  • Mix all ingredients (except sausage casings) by hand to blend spices evenly
  • Chill in cooler for 2-3 days.
  • Stuff into 2 3/4 x 24 in. beef middles. These are usually available from a butcher. 3 x 28 in. fibrous sausage casing may also be used.
  • Make the sausages abut 1 foot long and then tie them off.
  • Be sure they are not stuffed tightly.
  • After stuffing, hang so they do not touch each other and dry at room temperature for 5 hours.
  • Transfer the hanger to smoker or smokehouse and smoke at 145 degrees with a heavy smudge for 6-8 hours or until an internal temperature of 145 degrees is reached.
  • Smoking longer (6-8 hours) will flavor the sausage more.
  • When smoking is completed to your satisfaction, remove and shower with tap water until an internal temperature of 120 degrees is reached.
  • Hang at room emperature in a draft free area for 2 days.
  • Your house will smell as delicious as the old-time meat markets did and you will have a delicious auburn summer sausage.

Categories: Main Dish  Smoker  Wild Game 
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