Elk Breakfast Sausage Recipe | Savory & Protein-Packed
Craving a Healthy Twist on Breakfast Sausage?
There’s nothing quite like waking up to the smell of sizzling breakfast sausage. But instead of the usual pork, I love to make my own Elk Breakfast Sausage, leaner, healthier, and bursting with flavor. Elk meat has a rich, slightly sweet taste that pairs beautifully with classic breakfast herbs like sage and thyme. Plus, it’s naturally high in protein and low in fat, which makes it a wise choice for anyone looking to eat clean without sacrificing flavor.
When I first started cooking with elk, I realized how well it absorbs spices and seasonings. Adding a hint of maple syrup (or brown sugar if you prefer) gives the sausage a subtle sweetness that balances the savory herbs and just a touch of heat from red pepper flakes. The result? Juicy, golden-browned patties that are perfect alongside eggs, toast, or even tucked into a breakfast sandwich.
If you’ve been looking for a way to enjoy wild game at breakfast, this recipe is simple, fast, and incredibly rewarding. Let’s dive in!
Preparation
Making elk breakfast sausage is all about balancing flavors and cooking with care. Here’s precisely how I do it in my kitchen:
Step 1: Prep the Herbs and Spices
If I’m using fresh herbs, I finely chop them on a cutting board. For the fennel and coriander seeds, I like to crush them in a mortar and pestle (or pulse them quickly in a spice grinder) to release their oils for maximum flavor.
Step 2: Mix Everything
I place the ground elk in a large mixing bowl. Then, I add in the sage, salt, coriander, thyme, fennel, black pepper, and red pepper flakes (if I’m in the mood for spice). Finally, I drizzle in the maple syrup (or sprinkle in brown sugar if I want a slightly deeper sweetness).
Using my hands, I gently but thoroughly combine everything until the seasoning is evenly distributed. This part feels rustic and connects me to the recipe; it’s worth getting your hands a little messy.
Step 3: Shape the Patties
Next, I form the mixture into about 10 small meatballs, then press each one down into patties about 1 inch thick. This size is just right for quick cooking while staying juicy in the center.
Cooking Instructions
Step 1: Preheat the Pan
I heat my cast-iron skillet over medium to medium-high heat. Once it’s warm, I add two tablespoons of butter and let it melt until it bubbles slightly.
Step 2: Cook the Patties
I place each patty into the skillet, pressing down gently if needed. The patties should sizzle as they hit the pan; that’s how I know the pan is hot enough. I cook the first side for 3–5 minutes until it’s golden brown.
Step 3: Flip and Finish
With a spatula, I carefully flip each patty and cook the second side for another 5 minutes, adjusting the heat if necessary to prevent burning. To be safe, I cut into one patty to make sure it’s cooked all the way through (elk is lean, so you want it fully cooked but not dried out).
Step 4: Serve Hot
Once done, I transfer the patties to a plate lined with paper towels to remove any excess butter. These sausages are best served hot, straight out of the skillet, with eggs, toast, or even tucked into a biscuit sandwich.
Serving Suggestions
One of my favorite things about this elk breakfast sausage recipe is how versatile it is. Here are a few ways I love to enjoy it:
- Classic Breakfast Plate: Serve the patties with scrambled eggs, crispy hash browns, and a slice of sourdough toast.
- Breakfast Sandwiches: Tuck a patty inside a warm biscuit or English muffin with a fried egg and cheese for the ultimate grab-and-go meal.
- Healthy Bowls: Pair with sautéed greens, avocado, and sweet potatoes for a nutrient-dense, high-protein breakfast bowl.
- Brunch Platter: Mix and match with bacon, fresh fruit, and pancakes to create a hearty spread for family or guests.
Storage Instructions
Refrigeration
If you have leftovers (which is rare in my house!), Store the cooked sausage patties in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet or microwave before serving.
Freezing
For meal prep, I often make a double batch and freeze half. To do this, I lay the uncooked patties on a parchment-lined baking sheet and freeze them until solid. Once frozen, I transfer them to a freezer-safe bag. They’ll keep for up to 3 months. To cook, I thaw overnight in the fridge and follow the same skillet method.
Elk Breakfast Sausage Recipe
Ingredients
Video
Notes
Required Kitchen Tools
Making elk sausage at home doesn’t require fancy equipment, just a few reliable kitchen tools:- Mixing Bowl – A large bowl for combining the ground elk with herbs, spices, and maple syrup.
- Mortar & Pestle (or Spice Grinder) – To crush fennel seed and coriander for the freshest, most aromatic flavor.
- Cutting Board & Sharp Knife – If you’re using fresh herbs, you’ll want to finely chop them for even mixing.
- Cast-Iron Skillet or Stainless Steel Pan – For that perfect sear and golden-brown crust on your patties.
- Measuring Spoons – To make sure your seasoning blend is balanced every time.
- Spatula or Tongs – To flip your patties without breaking them apart.
FAQ – Elk Breakfast Sausage Recipe
Can I substitute deer (venison) for elk in this recipe?
Yes! Venison works very well with this seasoning blend. Just keep in mind that deer meat is also very lean, so you’ll want to cook it carefully to avoid drying it out.
Do I need to add fat to elk sausage?
Elk is naturally very lean, which is why I cook my patties in butter. If you prefer, you can mix in a bit of ground pork or beef fat (about 10–15%) when grinding elk to make the patties juicier.
Can I make this sausage ahead of time?
Absolutely! You can shape the patties, cover them, and refrigerate them overnight. In the morning, pan-fry them fresh for a quick breakfast.
Is elk sausage healthier than pork sausage?
Yes! Elk meat is lower in fat and calories while being higher in protein and essential minerals like iron and zinc. It’s an excellent choice for a clean, high-protein breakfast.
Can I bake elk breakfast sausage instead of frying it?
Yes, you can bake them on a parchment-lined baking sheet at 375°F (190°C) for 15–18 minutes, flipping once halfway through. They won’t get the same sear as a skillet, but it’s a great hands-off option.
What can I serve with elk sausage besides eggs?
Elk sausage goes excellently with pancakes, waffles, roasted veggies, or even tucked into a breakfast burrito. It’s versatile enough to pair with both sweet and savory sides.
How do I know when elk sausage is fully cooked?
Since elk is lean, it’s best to cook it all the way through. The internal temperature should reach 160°F (71°C) for safe eating.
Conclusion
Making homemade Elk Breakfast Sausage has completely changed my mornings. Not only is it healthier and leaner than pork sausage, but it also has a rich, savory flavor that feels hearty and satisfying. With just a handful of herbs, a touch of maple, and about 20 minutes in the kitchen, you can create a breakfast that feels gourmet but is simple enough for any day of the week.
If you’ve been curious about cooking with wild game, this recipe is the perfect place to start. Give it a try, and I promise your breakfast table will never be the same.
Sophia Smith is a passionate home baker and dessert enthusiast who loves sharing her favorite recipes, baking tips, and kitchen secrets. Through Roses Baking Passion, she inspires others to bake with love and creativity every day.
