Homemade elk sausage

Ingredients

• 500 g of elk
• 750 g of lean pork (or 1.25kg of venison)
• 500 g of fatty bacon
• 500 g of baked, cold apples
• 3/4 cup of boiled and cooled milk
• 1.5 to 2 tablespoons of salt
• 1/2 tablespoon of sugar
• 1 teaspoon of each: white pepper, Jamaican hot pepper, ginger, cloves, grated nutmeg
• 1/2 teaspoon of nitrate (or nitrified salt)
• 6 meters of pig intestines
• 3 tablespoons of salt
• 1/2 tablespoon of salt
• 1 tablespoon of sugar

Cut all the meat into small pieces and then pass it through a coarse-mesh colander to remove any excess fat.

Chop the meat, bacon, and apples together.

Mix the spices together for each batch, and knead the mixture for 15 minutes in a food processor, adding the milk gradually. Taste a small amount to check the seasoning.

Rinse the cartridges and fill them without over-tightening.

Rub the sausages with the seasoning mixture and let them rest in the refrigerator overnight.

Poach them for about 1 hour in gently simmering water, without boiling, or freeze them in portions.