Elk Breakfast Sausage With Red Eye Gravy (coffee)


  • 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


  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


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