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Slow-Cooked Elk Sausage Skillet with Cheese Curds
A slow-cooked Canadian skillet with baked elk sausage, corn, wild mushrooms and onion, finished with cheddar and dijon mustard, served over cheese curds.
Ingredients
Instructions
Season the elk sausage and bake it over medium-high heat until well browned, about 10 minutes.
Add the corn, wild mushrooms and onion, cooking until softened, about 5 minutes.
Stir in the cheddar and dijon mustard for 4 minutes.
Warm the cheese curds separately.
Let the sausage simmer for about 16 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the cheese curds, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
