Hey there, a friend just gave me 25 pounds of elk to make sausage with. I was just wondering if anyone on here had any ideas. I went to the culinary institute of america so I can handle difficult recipes if needed. Thanks -Tom

In Ted Nugent's book "Kill it and Grill it" he's got a couple of them.
I think the book that comes with the Little Chief Smoker has some recipes too but I'm not positive.
I used to make smoked duck sausage and loved it. Now I'm lazy and take my meat in and have it done.
There is a guy in Pike Place Mkt that will do small batches and guarentee it's all your meat.
Most other places will mix meat with that small of a batch.
I do have a summer sausage recipe if you want one.

Meat will start to denature at 50 degree, so what ever recipe you use make sure you add a few ice cubes in when your fabricating the meat. Another point to remember salt will retain moisture so when your adding fat to the meat H2o will add moisture. You probably knew that from the CIA though. Good luck.....