Anybody ever make sausage out of elk meat? About to process first Elk and trying to figure out what to do with it.

You can make anything out of Elk that you can out of a deer and it will prolly be better .

be careful as elk is very good eating - you may not process whitetail anymore. lol

x100
I would even go as far as prefer it over beef.

Since elk meat is very lean, you probably should mix some beef fat with it. I've had it with and without the fat, and to me the added fat gave it a better texture and flavor!

Love Elk meat, shot one in late November and I am almost out of meat, good thing I have lots of venison too.

don't waste elk meat on sausage.... Its taste & texture is closest to beef of all game animals.

Other than cutting it into steaks what else would I do with it?

It Makes some of the best damn Brats and Summer Sauasage you have ever eaten.

When making summer sausage with deer I use a 80% venison to 20% pork mix. Would it be the same for elk? I finished processing my deer this weekend made summer sausage, pan sausage, link sausage (jalepeno and cheese, kiobassa sp?, and spicy), and buck sticks. I have been processing deer my whole life, I just have not done an elk and was trying to figure out what to do other than cutting up steaks.

Make it the same way....you will be fine, throw some Jalalpenos and some Cheese in it and send me a couple rolls!!!

I treat my Elk like a big deer for processing. The cuts are much larger so you can get a lot more steaks from them than you do on a deer, cuts that are too small for steaks on a deer make for some great steaks on an Elk. For Sausage and Bacon I use the same ratio venison to pork be it Elk, whitail, Mulie, or Axis

Something I have started doing with all my venison to be grilled is cut with the grain instead of across it for steaks. They do not dry out nearly as much. For Chicken fry I still cut across grain and tenderize.

Dang Ya'll sure are making me hungry.....

I like elk much better than most beef. It's leaner but if you don't overcook it, it's got better flavor.

Let me give you one suggestions for the steaks. My processor cuts them a little thin and they end up dry. I've done a couple of Elk and found if you have them (or do it yourself) make roasts instead of steaks you can cut the meat chunks any way you like. It made my grilling much more juicy.

As far as other things, make sure you get a couple of neck roasts and any kind of sausage or burger you want from the trimmings. You'll have enough meat (150+ from a cow) to get all the steaks and roasts and still have plenty of trimmings for burger and sausage. I usually do my burger "straight" and have my sausage cut with 50% pork or brisket. It's good whichever you do. Just preference, really.

Congrats on the Elk. I know you'll love it. If you need any more advice or... HELP EATING IT ... just put the word out here. We all like to pitch in. LOL.

I would make make do your normal cuts then with all the trimming scraps make the sausage.

also dont forget the jerky, when processing elk I find that ribeye fat trimmed from steaks works great. Call up any good butcher and they would put them back for 2-3 days worth of meat cutting and you would have PLENTY

Cut the backstraps in 6 inch sections, marinade in stubbs beef marinade, wrap with bacon, and grill til medium. Slice into 3/4 inch slices on diagonal, and impress yourself and your friends. I ain't spoofing ya. Try it.

I had my sausage done with a 50/50 mix of elk to pork. Definitely try the jalapeno and cheese variety...VERY hard to top. Jerky as well.

Having a bunch of elk in my freezer has made me forget my horrible whitetail season this past year. It's good stuff!

steaks, roast, bacon wrap any cut & grill, grind into fine meat and injection jerky with your own sauces & spices....

I just wouldn't cut it with anything and turn into sausage. Meat is too valuable IMO.....but I've had great brats & sausage off other camp buddies.

Always under cook a little, stays juicier....