5 feet medium hog casings
4 pounds elk meat
1 pound beef fat
2-1/2 teaspoon salt
2 teaspoon coarsely ground black pepper
2 teaspoon cayenne pepper
2 cloves garlic, finely chopped
1 teaspoon crushed anise seed
1/4 cup merlot wine
Prepare casings. Grind meat and fat together through coarse disk. Mix remaining ingredients and stuff into casings and twist off into 4 inch links. Refrigerate for 24 hours. This is an assertive sausage and is best roasted or grilled.