• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Peak to Plate
  • Home
  • Recipe Index
  • About Me
  • Contact
  • Thoughts
  • Subscribe
  • Nav Social Menu

    • Instagram
    • Pinterest
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Contact
  • Thoughts
  • Subscribe
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • About Me
    • Contact
    • Thoughts
    • Subscribe
    • Instagram
    • Pinterest
  • ×

    Home » Wild Game Recipes » Elk Recipes

    Spicy Elk Sausage Gravy over Cheesy Grits

    Published: Dec 23, 2021 · Last Modified: Apr 5, 2022

    Sharing is caring!

    • Facebook

    Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.

    Jump to Recipe

    This recipe is comfort food to the max! Spicy elk sausage nestled in a creamy gravy, tender braised kale, and luxurious cheesy grits. Each spoonful is packed with flavor and comforting goodness. It's the perfect meal to warm up on a cold winter night!

    elk sausage gravy with greens over grits.
    Jump to:
    • How to make elk sausage:
    • How to make sausage gravy:
    • How to make cheesy grits:
    • What can I do with a bunch of kale?
    • Putting it all together:
    • Spicy Elk Sausage Gravy over Cheesy Grits
    elk sausage and grits ingredients

    How to make elk sausage:

    Sausage making is a fairly simple process. This recipe is for a loose sausage which means the meat doesn't go into a casing. Stuffing sausages does take some skill and technique but we'll focus on the easier type for now. There are endless possibilities for seasoning mixtures for sausage. The standard loose sausages people usually think of are breakfast sausage and Italian sausage but you can get really creative with flavor combinations as well.

    This recipe is a Cajun-esque sausage. It's a little spicy with loads of flavor from the mixture of spices - paprika, onion, garlic, oregano, thyme, cayenne, chili powder, cumin, salt, and pepper. You can add as much or as little cayenne as you want depending on how spicy you'd like it to be. I like to make up enough seasoning mixture for a few batches and store it in glass jars to make the process much simpler in the future. Once you have your spice mixture, all you need to do is blend the seasoning into the meat by hand and let it sit in the fridge. Ideally, the sausage should sit at least overnight to absorb all the flavors, but even a few hours makes a big difference. If you don't add any fat to your wild game, cooking it in lard is a great way to add some extra flavor.

    elk sausage seasonings
    ground elk with sausage seasonings
    ground elk sausage in bowl

    How to make sausage gravy:

    Most people think of biscuits and gravy when referring to sausage gravy but you can really make gravy out of just about any sausage! This sausage recipe makes a fantastic gravy that is a perfect pairing with cheesy grits. Start by cooking up the sausage in a cast iron pan. Then remove the sausage and cook some diced onion and garlic in the pan. Add in some butter and flour and cook until browned and bubbly. Add in some stock or broth, cream, and a few spices and bring it to a simmer. Simmer until thickened and pour it over cheesy grits like in this recipe or whatever starch you want!

    elk sausage browning in pan
    diced onions cooking in pan
    onion roux in pan
    elk sausage gravy in pan

    How to make cheesy grits:

    Cheesy grits really are the ultimate comfort food. They're rich, warm, flavorful, creamy, you name it. Every bite is so full of goodness. And you know what? They're pretty easy to make! Start with a saucepan with stock or broth, cream, and a little salt and pepper. Bring it to a simmer and slowly whisk in the grits. Simmer for 15-20 minutes or until thickened and cooked through. Stir in some butter and shredded cheese (white cheddar is my favorite) and they're ready to go!

    grits in measuring cup
    grits in saucepan
    grits with cheese in saucepan
    shredded white cheddar on paper

    What can I do with a bunch of kale?

    Kale has been a pretty popular vegetable in recent years due to claims as a "super food." Kale is such a versatile vegetable but is still off-putting to some. If you know someone who isn't into kale, serve it alongside something a little more familiar and maybe they'll learn to love it! Kale can be unappealing to some because of the strong flavor and chewy texture. But if you braise it, it becomes very tender and mild tasting.

    Start by washing the kale and cutting it into approximately 1" wide ribbons. Heat a little fat of your choice in a large skillet and add it in. I like to use bacon grease if I have some on hand. Stir it a few times until it starts to wilt. This will only take 2-3 minutes. Add in some stock or broth, and simmer until the liquid is mostly absorbed, about 10 minutes. Finish it by stirring in a bit of vinegar to add some bright flavor and that's it! It can be enjoyed as a side dish or in this recipe with sausage gravy and cheesy grits.

    kale ribbons in metal bowl
    cooking kale in skillet
    wilted kale in skillet
    Siberian kale

    Other kale recipes to try:

    Spicy Almond Butter Kale Chips

    Kale Salad with Cherries and Walnuts

    Korean Antelope Bowls with Bulgur and Garlicky Kale

    Putting it all together:

    Alright, you have your sausage gravy, braised kale, and cheesy grits. Now all you need is a bowl, spoon, and a little something fresh to top it off. Spoon the cheesy grits into a bowl. Arrange the kale on top of the grits. Now lather it up with some of that spicy sausage gravy, as much or as little as you want! Top it off with some fennel fronds, chopped parsley, or other fresh herbs and dig in! Make sure you get a little bit of everything on your spoon. The flavors of everything together are just *chef's kiss*.

    elk sausage gravy with greens over grits.
    elk sausage gravy with greens over grits.

    Spicy Elk Sausage Gravy over Cheesy Grits

    Peak to Plate - Annie Weisz - peaktplate.com
    This recipe is full of comfort food flavors all in one bowl. Spicy sausage gravy is poured over braised greens and cheesy grits for a filling and flavorful meal!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Main Course
    Cuisine American
    Servings 6
    Calories 733 kcal
    Prevent your screen from going dark

    Equipment

    • 12" or larger cast iron pan

    Ingredients
      

    Sausage:

    • 1 lb ground elk (or deer, pronghorn, moose, etc.)
    • 1 tablespoon paprika
    • ½ tablespoon onion powder
    • ½ tablespoon garlic powder
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • ¾ teaspoon salt
    • ½ teaspoon black pepper
    • ½ teaspoon cayenne
    • ½ teaspoon chili powder
    • ¼ teaspoon cumin

    Sausage Gravy:

    • 1 lb elk sausage (see above)
    • 3 tablespoon pork lard
    • 4 tablespoon butter, divided
    • 1 cup diced yellow onion
    • 1 teaspoon minced garlic
    • 3 tablespoon all-purpose flour
    • 2 cups wild game stock (or beef stock)
    • 1 cup half and half
    • 1 teaspoon paprika (optional, for color)
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper

    Wilted Kale

    • 6 cups fresh Siberian kale, cut into 1 inch ribbons (or Tuscan kale, Swiss chard, collard greens, etc.)
    • 1 tablespoon bacon grease or lard
    • ½ cup broth (wild game, chicken, etc.)
    • 1 tablespoon apple cider vinegar

    Cheesy Grits:

    • 1 cup corn grits or polenta
    • 3 cups broth (chicken, wild game, etc.)
    • 1 cup half and half
    • ¼ teaspoon salt
    • ½ teaspoon black pepper
    • 2 tablespoon butter
    • 8 oz shredded sharp white cheddar cheese

    Other Ingredients (optional):

    • red pepper flakes, for topping
    • 6 tablespoon fennel fronds or chopped parsley, for topping

    Instructions
     

    Sausage:

    • Combine all spices in a small bowl. Pour spice mixture over meat. Mix together with your hands until spice mixture is well-distributed in the meat. Cover bowl and refrigerate for at least a couple of hours, preferably overnight.

    Cheesy Grits:

    • Bring broth, half and half, salt, and pepper to a low boil in a medium saucepan over medium heat.
    • Once mixture is boiling, slowly add in grits, whisking the mixture as you pour them in. Reduce heat to a low simmer.
    • Simmer for 15-20 minutes, stirring frequently.
    • Once grits are thickened but still creamy, add in butter and shredded cheese. Stir until melted. Keep warm until ready to serve.

    Sausage Gravy:

    • While grits are cooking, prepare sausage gravy. Heat cast iron pan over medium-high heat. I use a 12" pan to fit all of the gravy.
    • Add lard to pan and heat until melted. Add in sausage. Break up meat until it makes a layer on the bottom of the pan. Let it cook for a while (3-5 minutes) before stirring or flipping it.
    • Once the bottom layer of meat has a nice crisp to it, flip the meat and redistribute in the pan. Continue cooking until all meat is browned, about 5 minutes longer.
    • Remove cooked sausage to a bowl. Reduce heat to medium-low. If there is grease left in the pan, you can use less butter for the gravy. You need about 4 tablespoon of fat total. Add 1 tablespoon butter to pan if needed and cook until melted.
    • Add in onions and garlic. Cook for 2-3 minutes or until onions are translucent, stirring frequently. Add in remaining 3 tablespoon butter and cook until melted.
    • Add in flour and stir to coat the vegetables. Cook until brown and bubbly, about 2 minutes. Stir frequently.
    • Add stock, half and half, paprika, salt, and pepper to pan and bring to a boil. Cook until thickened and reduced a bit, about 3-5 minutes. Stir frequently. It may not thicken as much as you expect but it will thicken as it cools.
    • Add sausage back into gravy and continue cooking until heated through. Keep warm until ready to serve.

    Wilted Kale:

    • While gravy and grits are cooking, prepare kale.
    • Heat a large skillet over medium-high heat. Add in bacon grease or lard. Once melted, add in kale.
    • Cook for 2-3 minutes, or until wilted, stirring frequently.
    • Add in broth and bring to a simmer. Simmer for 10 minutes or until most of the liquid is absorbed. Add in vinegar and stir to combine. Keep warm until ready to serve.

    Assembly:

    • Divide grits among bowls. Top with wilted kale. Pour sausage gravy over kale and grits. Sprinkle with red pepper flakes, fennel fronds and/or chopped parsley. Enjoy!

    Nutrition

    Calories: 733kcalCarbohydrates: 38gProtein: 37gFat: 49gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 168mgSodium: 995mgPotassium: 866mgFiber: 2gSugar: 2gVitamin A: 3396IUVitamin C: 33mgCalcium: 440mgIron: 4mg
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate
    Jump to:
    • How to make elk sausage:
    • How to make sausage gravy:
    • How to make cheesy grits:
    • What can I do with a bunch of kale?
    • Putting it all together:
    • Spicy Elk Sausage Gravy over Cheesy Grits
    « Elk Sirloin Steak with Blue Cheese Compound Butter
    Elk Sausage and Apple Hand Pies »

    Sharing is caring!

    • Facebook

    Elk Recipes, Ground Venison Recipes, Wild Game Recipes, Winter Favorites

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    posing with whitetail doe

    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

    More about me →

    Follow Me:

    • Instagram
    • Pinterest

    Recent Posts:

    • Elk Steak Nachos with Avocado Crema
    • Grilled Elk Burger Sliders with Bacon
    • Ground Elk Quesadillas
    • Ground Venison Italian Sausage

    Featured On:

    featured in logos.
    • Instagram
    • Pinterest
    As an Amazon Associate I earn from qualifying purchases.
    posing with whitetail doe

    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

    More about me →

    Follow Me:

    • Instagram
    • Pinterest

    Recent Posts:

    • Grilled Elk Steak Fajitas
    • Elk Steak with Chipotle Compound Butter
    • Venison Poke Bowls
    • Elk Meatballs with Stout and Mushroom Gravy

    Featured On:

    featured in logos.
    • Home
    • Recipe Index
    • About Me
    • Contact
    • Thoughts
    • Subscribe

    Footer

    ↑ back to top

    About

    • About Me
    • Contact
    • Amazon Store

    Newsletter

    • Sign Up! for emails and updates

    Need Help?

    • Privacy Policy
    • Terms & Conditions
    • Disclosures

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Peak to Plate, LLC - ALL RIGHTS RESERVED