18 Savory Elk Sausage Delicious Recipes

Oh, the joys of cooking with elk sausage! Whether you’re looking to spice up your weeknight dinners or impress at your next gathering, these 18 savory recipes are sure to delight. From hearty breakfast skillets to comforting casseroles, each dish showcases the rich, gamey flavor of elk sausage in a way that’s both accessible and utterly delicious. Dive in and discover your next favorite meal today!

Elk Sausage and Pepper Skillet

Remembering the quiet mornings spent in the kitchen, the sizzle of sausage in the pan brings a comforting rhythm to the start of the day. This dish, with its hearty elk sausage and vibrant peppers, is a simple yet profound celebration of flavors that come together in a single skillet.

Ingredients

• Elk sausage – 1 lb
• Bell peppers – 2 cups, sliced
• Onion – 1 cup, sliced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering, about 2 minutes.
2. Add elk sausage to the skillet, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: For even browning, avoid overcrowding the skillet.
3. Add sliced onions and bell peppers to the skillet, stirring to combine with the sausage.
4. Season with salt and black pepper, then cook, stirring occasionally, until the vegetables are tender and slightly caramelized, about 10 minutes. Tip: Covering the skillet for the first 5 minutes helps soften the vegetables faster.
5. Remove from heat and let sit for 2 minutes before serving. Tip: Letting it rest allows the flavors to meld together beautifully.

Unassuming in its simplicity, this skillet dish offers a delightful contrast between the savory depth of elk sausage and the sweet, crisp peppers. Serve it over a bed of creamy polenta or alongside crusty bread to soak up the juices for a meal that feels both rustic and refined.

Grilled Elk Sausage with Apples

Just as the first light of dawn gently touches the horizon, there’s something profoundly comforting about the simplicity of combining wild game with the sweetness of fruit. This recipe, a humble yet elegant dish, brings together the robust flavors of elk sausage with the subtle, caramelized sweetness of apples, creating a harmony that’s both grounding and uplifting.

Ingredients

• Elk sausage – 1 lb
• Apples – 2, medium
• Butter – 2 tbsp
• Maple syrup – 1 tbsp

Instructions

1. Preheat your grill to medium heat, around 350°F, ensuring it’s clean to prevent sticking.
2. Slice the elk sausage into ½-inch thick pieces, allowing them to cook evenly and absorb more flavor.
3. Core the apples and slice them into ¼-inch thick wedges, keeping the skin on for texture and nutrients.
4. Melt the butter in a skillet over medium heat on the grill, then add the apple slices, cooking them for 3-4 minutes until they start to soften.
5. Drizzle the maple syrup over the apples, stirring gently to coat, and cook for an additional 2 minutes until they’re lightly caramelized.
6. Place the elk sausage pieces on the grill, cooking for 4-5 minutes on each side, or until they’re nicely charred and reach an internal temperature of 160°F.
7. Combine the grilled sausage with the caramelized apples in the skillet, letting them mingle for a minute off the heat to blend the flavors.

Silky caramelized apples contrast beautifully with the smoky, gamey depth of the elk sausage, offering a dish that’s as versatile as it is delicious. Serve it atop a bed of wild rice or alongside a crisp, green salad for a meal that feels both rustic and refined.

Elk Sausage Stuffed Mushrooms

Now, as the evening light fades, there’s something deeply comforting about preparing a dish that feels both rustic and refined. Elk sausage stuffed mushrooms offer a hearty bite, blending the earthy tones of mushrooms with the rich, gamey flavor of elk, a combination that whispers of autumn evenings by the fire.

Ingredients

• Elk sausage – ½ lb
• Large mushrooms – 12
• Cream cheese – 4 oz
• Garlic – 1 clove
• Olive oil – 1 tbsp
• Salt – ¼ tsp
• Black pepper – ⅛ tsp

Instructions

1. Preheat the oven to 375°F.
2. Clean the mushrooms with a damp paper towel, then gently remove the stems, creating a cavity for the stuffing.
3. Finely chop the mushroom stems and garlic.
4. In a skillet over medium heat, add olive oil, then sauté the chopped stems and garlic until soft, about 3 minutes.
5. Add the elk sausage to the skillet, breaking it apart with a spoon, and cook until browned, about 5 minutes.
6. Remove the skillet from heat, then stir in the cream cheese, salt, and pepper until well combined.
7. Spoon the mixture into the mushroom caps, filling each one generously.
8. Place the stuffed mushrooms on a baking sheet and bake for 20 minutes, or until the tops are golden brown.
9. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld.

Each bite delivers a creamy, savory filling encased in a tender mushroom cap, with the elk sausage adding a subtle depth. Serve these atop a bed of arugula for a contrast in textures, or alongside a crisp white wine to complement their richness.

Elk Sausage and Wild Rice Casserole

Just as the evening light fades into the horizon, there’s something deeply comforting about preparing a dish that feels like a warm embrace. This elk sausage and wild rice casserole is a testament to the beauty of simple ingredients coming together to create something truly nourishing.

Ingredients

• Elk sausage – 1 lb
• Wild rice – 1 cup
• Chicken broth – 2 cups
• Heavy cream – ½ cup
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. In a large skillet over medium heat, melt the butter and sauté the diced onion until translucent, about 5 minutes.
3. Add the minced garlic and elk sausage to the skillet, breaking the sausage into small pieces as it cooks, about 8 minutes.
4. Stir in the wild rice, chicken broth, heavy cream, salt, and black pepper, bringing the mixture to a simmer.
5. Transfer the mixture to a greased casserole dish, cover with foil, and bake for 45 minutes.
6. Remove the foil and bake for an additional 15 minutes, or until the rice is tender and the liquid is absorbed.
7. Let the casserole stand for 5 minutes before serving to allow the flavors to meld.

Might you find the texture of this casserole to be a delightful contrast between the creamy rice and the hearty elk sausage. The flavors are robust yet balanced, making it a perfect dish for a quiet dinner or a gathering with loved ones. Consider serving it with a side of roasted vegetables or a crisp green salad to round out the meal.

Elk Sausage Breakfast Burritos

On quiet mornings like these, there’s something deeply comforting about wrapping your hands around a warm, hearty breakfast burrito, especially when it’s filled with the rich, gamey flavors of elk sausage. It’s a simple pleasure that feels both rustic and refined, a nod to the wildness of nature and the warmth of home.

Ingredients

• Elk sausage – 1 lb
• Eggs – 4
• Flour tortillas – 4
• Cheddar cheese – 1 cup, shredded
• Butter – 1 tbsp

Instructions

1. Heat a large skillet over medium heat and add the elk sausage, breaking it apart with a spoon. Cook for 8-10 minutes until fully browned, stirring occasionally to ensure even cooking.
2. While the sausage cooks, crack the eggs into a bowl and whisk until smooth. Tip: Adding a pinch of salt at this stage can enhance the eggs’ flavor.
3. Push the cooked sausage to one side of the skillet, melt the butter in the empty space, and pour in the eggs. Stir gently with a spatula, folding the eggs over themselves until they’re softly set, about 3-4 minutes.
4. Warm the flour tortillas in a dry skillet over low heat for about 30 seconds on each side, or until they’re pliable and slightly toasted. Tip: Covering them with a clean towel will keep them warm and soft while you assemble the burritos.
5. Divide the sausage and eggs evenly among the tortillas, sprinkle with cheddar cheese, and fold the sides in before rolling tightly from the bottom up. Tip: For a crispier exterior, you can lightly grill the assembled burritos for 1-2 minutes on each side.

The texture of the burrito is a delightful contrast between the soft, fluffy eggs and the slightly crisp tortilla, with the elk sausage adding a depth of flavor that’s both bold and nuanced. Try serving it with a side of fresh avocado slices or a dollop of salsa for an extra layer of freshness and spice.

Elk Sausage and Potato Hash

Morning light filters through the kitchen window, casting a warm glow on the counter where the simple ingredients for today’s comfort meal await. There’s something deeply satisfying about the process of turning humble components into a dish that feels like a hug from the inside.

Ingredients

• Elk sausage – 1 lb
• Potatoes – 2 cups, diced
• Onion – 1, chopped
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced potatoes to the skillet, spreading them out in a single layer to ensure even cooking. Cook for 10 minutes, stirring occasionally, until they start to soften and brown.
3. While the potatoes cook, slice the elk sausage into ½-inch pieces. Tip: For extra flavor, lightly score the sausage pieces before adding them to the skillet.
4. Add the chopped onion and elk sausage to the skillet with the potatoes. Cook for another 8 minutes, stirring occasionally, until the onions are translucent and the sausage is browned.
5. Season with salt and black pepper, stirring to combine. Tip: Taste a small piece of potato to check if more seasoning is needed.
6. Continue cooking for an additional 2 minutes, allowing the flavors to meld together. Tip: For a crispier hash, press the mixture down with a spatula and let it cook undisturbed for the last minute.

Sunset hues seem to mirror the golden-brown crispness of the hash, each bite offering a perfect balance of savory elk and earthy potatoes. Serve it topped with a fried egg for a breakfast that feels like a celebration, or alongside a crisp green salad for a lighter evening meal.

Elk Sausage Pizza with Caramelized Onions

Now, as the evening light fades, there’s something deeply comforting about the idea of crafting a meal that feels both rustic and refined. This dish, with its rich flavors and simple elegance, is a testament to the beauty of combining just a few quality ingredients.

Ingredients

• Elk sausage – 1 lb
• Pizza dough – 1 lb
• Caramelized onions – 1 cup
• Mozzarella cheese – 2 cups
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 475°F for at least 30 minutes to ensure it’s hot enough for a crisp crust.
2. Roll out the pizza dough on a floured surface to your desired thickness, aiming for an even layer to cook uniformly.
3. Brush the dough lightly with olive oil to prevent sogginess from the toppings.
4. Spread the caramelized onions evenly over the dough, leaving a small border for the crust.
5. Arrange slices of elk sausage on top of the onions, ensuring each piece has a bit of space around it to crisp up.
6. Sprinkle the mozzarella cheese over the sausage and onions, covering the pizza evenly.
7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Let the pizza rest for 5 minutes before slicing to allow the cheese to set slightly, making it easier to cut.

With its golden crust, the pizza offers a delightful crunch against the tender, savory elk sausage and sweet caramelized onions. Consider serving it with a light arugula salad dressed in lemon vinaigrette to cut through the richness.

Elk Sausage and Lentil Soup

Perhaps there’s no better way to welcome the gentle embrace of evening than with a bowl of Elk Sausage and Lentil Soup, a dish that marries the robustness of game with the earthy simplicity of lentils.

Ingredients

• Elk sausage – 1 lb
• Green lentils – 1 cup
• Chicken broth – 4 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Onion – 1 medium, diced
• Carrots – 2, diced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and carrots to the pot, sautéing until the onion is translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Slice the elk sausage into ½-inch rounds and add to the pot, browning on both sides, about 4 minutes total.
5. Pour in chicken broth and bring to a boil, then reduce heat to a simmer.
6. Add green lentils, salt, and black pepper, stirring to combine.
7. Cover and simmer on low heat for 25 minutes, or until lentils are tender but not mushy.
8. Check seasoning and adjust with more salt and pepper if needed before serving.

Ladling this soup into bowls reveals a harmony of textures, from the tender lentils to the hearty slices of elk sausage. For an extra touch, serve with a crusty bread to soak up the rich broth, or sprinkle with fresh herbs to brighten the deep, savory flavors.

Elk Sausage with Roasted Brussels Sprouts

Yesterday, as the evening light faded, I found myself drawn to the kitchen, craving something hearty yet simple. The idea of elk sausage paired with the earthy tones of roasted Brussels sprouts seemed like the perfect comfort for a quiet night in.

Ingredients

• Elk sausage – 1 lb
• Brussels sprouts – 1 lb
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F to ensure it’s ready for roasting the Brussels sprouts.
2. Trim the ends off the Brussels sprouts and cut them in half, placing them in a large mixing bowl.
3. Drizzle the Brussels sprouts with olive oil, then sprinkle with salt and black pepper, tossing to coat evenly. Tip: For extra flavor, let them sit for 10 minutes after seasoning.
4. Spread the Brussels sprouts on a baking sheet in a single layer, ensuring they’re not overcrowded to allow for even roasting.
5. Roast in the preheated oven for 25 minutes, or until they’re golden brown and crispy on the edges.
6. While the Brussels sprouts are roasting, heat a skillet over medium heat and add the elk sausage, breaking it apart with a spoon as it cooks.
7. Cook the sausage for about 10 minutes, or until it’s no longer pink, stirring occasionally to ensure even cooking. Tip: If the sausage releases too much fat, you can drain some off for a lighter dish.
8. Once the Brussels sprouts are done, combine them with the cooked elk sausage in the skillet, tossing gently to mix. Tip: A splash of balsamic vinegar at this stage can add a nice tangy contrast.

Layered with textures from the crispy sprouts to the juicy sausage, this dish offers a satisfying contrast. Serve it over a bed of creamy polenta or alongside a crisp salad for a complete meal that feels both rustic and refined.

Elk Sausage and Cheese Stuffed Peppers

Perhaps there’s something deeply comforting about the combination of hearty elk sausage and melted cheese, nestled within the crisp embrace of a bell pepper. It’s a dish that speaks to the soul, especially on a quiet evening when the world outside seems to pause.

Ingredients

• Elk sausage – 1 lb
• Bell peppers – 4 large
• Cheddar cheese – 1 cup, shredded
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes inside, creating a hollow space for stuffing.
3. Heat olive oil in a skillet over medium heat, then add the elk sausage, breaking it apart with a spoon until fully cooked, about 8 minutes. Tip: Ensure the sausage is evenly browned for maximum flavor.
4. Season the cooked sausage with salt, then mix in the shredded cheddar cheese until well combined.
5. Stuff each bell pepper with the sausage and cheese mixture, packing it gently to fill the cavity.
6. Place the stuffed peppers in a baking dish and bake for 25 minutes, or until the peppers are tender and the cheese is bubbly. Tip: For a golden top, broil for the last 2 minutes of baking.
7. Let the peppers rest for 5 minutes before serving to allow the flavors to meld. Tip: This resting time also makes them easier to handle.

Lusciously tender peppers give way to a rich, savory filling, with the elk sausage offering a gamey depth that’s beautifully balanced by the creamy cheese. Serve these atop a bed of wild rice for an earthy contrast, or alongside a crisp green salad to lighten the meal.

Elk Sausage Pasta with Garlic Cream Sauce

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about preparing a meal that’s both hearty and elegant. This dish, with its rich flavors and creamy texture, is a testament to the joy of cooking with intention.

Ingredients

• Elk sausage – 1 lb
• Pasta – 8 oz
• Heavy cream – 1 cup
• Garlic – 3 cloves, minced
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the elk sausage to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Tip: For even browning, avoid overcrowding the skillet.
4. Reduce the heat to low and pour in the heavy cream, stirring to combine. Simmer gently for 3-4 minutes until the sauce thickens slightly. Tip: If the sauce is too thick, add reserved pasta water a tablespoon at a time.
5. Season the sauce with salt and black pepper, then add the drained pasta to the skillet. Toss to coat the pasta evenly with the sauce.

Every bite of this dish offers a harmonious blend of the elk sausage’s robust flavor with the silky, garlic-infused cream sauce. Serve it with a sprinkle of fresh parsley or a side of crusty bread to soak up the delicious sauce.

Elk Sausage and Kale Stir Fry

Curling up with a plate of something hearty yet wholesome feels like a quiet celebration of the day’s end. This elk sausage and kale stir fry brings together the wild, gamey notes of elk with the earthy bitterness of kale, creating a dish that’s both nourishing and deeply satisfying.

Ingredients

• Elk sausage – 1 lb
• Kale – 2 cups, chopped
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Red pepper flakes – ½ tsp
• Salt – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
3. Slice elk sausage into ½ inch pieces and add to the skillet, cooking for 5 minutes until browned.
4. Tip: For even cooking, let the sausage sit undisturbed for the first 2 minutes to develop a crust.
5. Add chopped kale to the skillet, stirring to combine with the sausage.
6. Cook for 3-4 minutes until kale is wilted but still vibrant, seasoning with salt halfway through.
7. Tip: If the kale seems dry, add a splash of water to help it steam and soften.
8. Remove from heat and let sit for 2 minutes to allow flavors to meld.
9. Tip: Taste and adjust seasoning with more salt or red pepper flakes if desired.

Mellow and rich, the elk sausage pairs beautifully with the slight crunch of kale, offering a dish that’s as versatile as it is flavorful. Serve it over a bed of quinoa for an extra protein boost or alongside roasted sweet potatoes for a comforting meal.

Elk Sausage and Butternut Squash Risotto

Here in the quiet of the evening, as the light fades softly against the kitchen window, there’s a dish that feels like autumn itself—warm, comforting, and deeply satisfying. It’s a meal that brings together the wild, gamey notes of elk sausage with the sweet, earthy undertones of butternut squash, all cradled in the creamy embrace of risotto.

Ingredients

• Elk sausage – 1 lb
• Butternut squash – 2 cups, cubed
• Arborio rice – 1 ½ cups
• Chicken broth – 4 cups
• White wine – ½ cup
• Onion – 1, finely chopped
• Garlic – 2 cloves, minced
• Parmesan cheese – ½ cup, grated
• Butter – 2 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat. Add elk sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Remove and set aside.
2. In the same skillet, add butter, onion, and garlic. Cook until onion is translucent, about 3 minutes.
3. Add butternut squash and cook for another 5 minutes, stirring occasionally, until slightly softened.
4. Stir in Arborio rice, ensuring each grain is coated with the oil and butter mixture, for about 2 minutes.
5. Pour in white wine, stirring constantly until the liquid is fully absorbed.
6. Begin adding chicken broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 20 minutes.
7. Once the rice is creamy and al dente, stir in the cooked elk sausage, Parmesan cheese, salt, and black pepper. Cook for an additional 2 minutes to meld the flavors.
8. Remove from heat and let stand for 5 minutes before serving.

As you take your first bite, the risotto reveals its creamy texture, punctuated by the tender chunks of butternut squash and the robust flavor of elk sausage. Serve it in shallow bowls, perhaps with a sprinkle of fresh thyme or a drizzle of truffle oil for an extra touch of elegance.

Elk Sausage Cornbread Muffins

Falling into the rhythm of the kitchen, there’s something deeply comforting about combining the rustic flavors of elk sausage with the sweet, crumbly texture of cornbread. These muffins are a nod to hearty, homestyle cooking, perfect for a quiet morning or a gathering of close friends.

Ingredients

• Elk sausage – ½ lb
• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – ¼ cup, melted
• Honey – 2 tbsp

Instructions

1. Preheat your oven to 375°F and grease a muffin tin lightly with butter or cooking spray.
2. In a skillet over medium heat, cook the elk sausage until browned, about 5-7 minutes, breaking it into small pieces as it cooks. Tip: Ensure the sausage is fully cooked but not overdone to keep it juicy.
3. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
4. In another bowl, beat the egg, then stir in the milk, melted butter, and honey until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins, so mix until the ingredients are barely incorporated.
6. Fold in the cooked elk sausage gently into the batter.
7. Divide the batter evenly among the muffin cups, filling each about ¾ full.
8. Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the muffin tin halfway through baking for even browning.
9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

You’ll find these muffins strike a delightful balance between savory and sweet, with the elk sausage adding a rich depth to the cornbread’s natural sweetness. Serve them warm with a drizzle of honey or alongside a bowl of soup for a comforting meal.

Elk Sausage and Egg Breakfast Sandwich

Curling up with a warm breakfast sandwich on a quiet morning feels like a small, personal celebration. This elk sausage and egg version brings a rustic, hearty twist to the classic, perfect for those days when you crave something a little different.

Ingredients

• Elk sausage – 2 patties
• Eggs – 2
• English muffin – 1, split
• Butter – 1 tbsp
• Cheddar cheese – 1 slice

Instructions

1. Preheat a skillet over medium heat and add the elk sausage patties. Cook for 4 minutes on each side, or until the internal temperature reaches 160°F.
2. While the sausage cooks, toast the English muffin until golden brown, about 2 minutes.
3. In the same skillet, melt the butter over medium-low heat. Crack the eggs into the skillet, cooking for 3 minutes for runny yolks or 5 minutes for set yolks.
4. Place the cheese slice on one half of the toasted English muffin, allowing the residual heat to melt it slightly.
5. Assemble the sandwich by placing the cooked elk sausage patties and eggs on the cheese-topped muffin half, then cover with the other half.

The sandwich offers a delightful contrast between the crispy muffin, juicy sausage, and creamy egg yolk. Try serving it with a side of wild berry jam for a sweet and savory combination that’s unexpectedly perfect.

Elk Sausage with Honey Mustard Glaze

On a quiet evening, when the air carries the first hints of autumn, there’s something deeply comforting about preparing a meal that feels both rustic and refined. Elk sausage with honey mustard glaze is such a dish, offering a blend of wild flavors and sweet, tangy notes that seem to slow time itself.

Ingredients

• Elk sausage – 1 lb
• Honey – ¼ cup
• Dijon mustard – 2 tbsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking the sausages evenly.
2. In a small bowl, whisk together the honey and Dijon mustard until smooth. This glaze will caramelize beautifully in the oven, so don’t rush the mixing.
3. Heat olive oil in an oven-safe skillet over medium heat. Once the oil shimmers, add the elk sausages, browning them on all sides for about 5 minutes total. Tip: Avoid overcrowding the skillet to ensure each sausage gets a perfect sear.
4. Brush the honey mustard glaze generously over the sausages, then transfer the skillet to the preheated oven.
5. Bake for 15 minutes, or until the sausages are cooked through and the glaze is sticky and slightly darkened. Tip: For an extra glossy finish, brush with additional glaze halfway through baking.
6. Let the sausages rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

Silky from the glaze with a hint of spice from the mustard, these elk sausages are a delight. Serve them sliced over a bed of wild rice or alongside roasted root vegetables for a meal that celebrates the season.

Elk Sausage and Bean Chili

Falling into the rhythm of a quiet kitchen morning, the thought of simmering elk sausage and bean chili brings a comforting warmth to mind. It’s a dish that carries the essence of hearty meals shared among friends, yet simple enough to stir up on a solitary afternoon.

Ingredients

• Elk sausage – 1 lb
• Kidney beans – 2 cups
• Tomato sauce – 1 cup
• Chili powder – 2 tbsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add elk sausage to the pot, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in kidney beans and tomato sauce, ensuring the sausage is evenly distributed throughout the mixture.
4. Sprinkle chili powder over the top, then stir to incorporate all ingredients fully.
5. Reduce heat to low, cover the pot, and let the chili simmer for 20 minutes, stirring occasionally to prevent sticking.
6. After 20 minutes, remove the lid and continue to simmer for an additional 10 minutes to thicken the chili, stirring every few minutes.

Once the chili has finished cooking, the elk sausage offers a rich, gamey depth that pairs beautifully with the creamy kidney beans and the slight acidity of the tomato sauce. Serve it over a bed of steamed rice or with a side of crusty bread to soak up every last bit of flavor.

Elk Sausage with Spicy Tomato Sauce

Today, as the light filters softly through the kitchen window, I find myself drawn to the rustic charm of preparing something both hearty and vibrant. Elk sausage with spicy tomato sauce feels like a whisper of the wild, a dish that carries the warmth of shared stories and the spice of adventure.

Ingredients

• Elk sausage – 1 lb
• Tomato sauce – 2 cups
• Red pepper flakes – 1 tsp
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering, about 2 minutes.
2. Add the elk sausage to the skillet, breaking it apart with a spoon. Cook until browned, about 5 minutes, stirring occasionally to ensure even cooking.
3. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant. Tip: Toasting the spices releases their oils, deepening the flavor.
4. Pour in the tomato sauce, stirring to combine with the sausage. Reduce heat to low (250°F) and simmer for 15 minutes, allowing the flavors to meld. Tip: A slow simmer prevents the sauce from reducing too quickly.
5. Check the sauce for consistency. If too thick, add a tablespoon of water at a time until desired thickness is reached. Tip: The sauce should coat the back of a spoon but still flow slightly.

Ladling this dish over a bed of creamy polenta or alongside crusty bread transforms it into a meal that’s both comforting and exhilarating. The elk sausage offers a lean, gamey depth, while the spicy tomato sauce brings a bright, fiery contrast that dances on the palate.

Conclusion

Perfect for any home cook looking to spice up their meal plan, our roundup of 18 Savory Elk Sausage Recipes offers a treasure trove of delicious ideas. From hearty breakfasts to cozy dinners, there’s something for every taste. We’d love to hear which recipes you try and adore—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.