Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Elk Sausage


5 feet medium hog casings
4 pounds elk meat
1 pound beef fat
2 1/2 tsp salt
2 tsp coarsely ground black pepper
2 tsp cayenne pepper
2 cloves garlic, finely chopped
1 tsp crushed anise seed
1/4 cup merlot wine

Prepare casings. Grind meat and fat together through coarse disk. Mix remaining ingredients and stuff into casings and twist off into 4 inch links. Refrigerate for 24 hours. This is an assertive sausage and is best roasted or grilled.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.