Elk Breakfast Sausage With Red Eye Gravy (coffee)

Ingredients

  • 1 1/4 pounds ground elk
  • 1/4 pound ground pork
  • 1 tablespoon Hi Mountain Prairie Sage Seasonings
  • Vegetable oil
  • Strong brewed coffee
  • Brown sugar

Directions

  1. Combine elk and pork and mix well. Blend in Hi Mountain Prairie Sage Seasoning and mix well again. Form meat into sausage sized patties. Heat oil in a skillet over medium heat and evenly brown sausages on both sides until just cooked. Remove from pan and keep warm.
  2. Add coffee and a tablespoon of brown sugar. Crank up the heat and reduce liquid to about 2 tablespoons. If desired, add additional coffee while reducing for a stronger tasting gravy. Once reduced, drizzle gravy over sausages.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

 

Leave a Reply

Commenting Policy - We encourage open expression of your thoughts and ideas. But there are a few rules:

No abusive comments, threats, or personal attacks. Use clean language. No discussion of illegal activity. Racist, sexist, homophobic, and generally hateful comments are not tolerated. Keep comments on topic. Please don't spam.

While we reserve the right to remove or modify comments at our sole discretion, the Sportsman's Guide does not bear any responsibility for user comments. The views expressed within the comment section do not necessarily reflect or represent the views of The Sportsman's Guide.