Directions

1. Set your grill to 300-325 degrees F.

2. Put your sausages directly on the grill from the cold storage. You don’t want to temper these. If they rest at room temperature it softens the casing too much and you risk tearing it while on the grill.
3. Put these directly on the grill while cold and let cook at a lower temperature than you would a steak. You want the inside to cook fully without burning the outside.

4. Give them about 12 minutes per side. Then check with a thermometer. You’re looking for an internal temperature of 160 degrees. As with all elk meat, be sure not to overcook it.

5. Pro Tip: If you’re going to put these on buns, you can prevent too much curving by sticking them with kabob skewers. This will keep them straight while cooking.