- 1 lb ground elk
- 1 tablespoon maple syrup (or substitute with 1 ½ tablespoons brown sugar)
- 2 teaspoons dried sage (or 2 tablespoons fresh sage, finely chopped)
- 1 ½ teaspoons sea salt
- 1 teaspoon ground coriander seed
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon black pepper
- ¼ teaspoon fennel seed
- ½ teaspoon red pepper flakes (optional, if you want a little kick)
- 2 tablespoons grass-fed or pasture-raised butter (for cooking)
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.
With these simple tools on hand, you’re all set to craft sausage patties that rival any store-bought version, but with the added bonus of being healthier and homemade.
