Apple Tomato Chutney and Goat Cheese Elk Sausage

Sam Kohler

This recipe is designed to highlight the sweet and savory flavors of the Gamekeeper Butchery Elk Sausage with Apple, Pear, and Port Wine. Chutney is a savory and acidic topping that originates from India. Though you may scratch your head at this garnish combination, the spicy and sweet chutney perfectly contrasts the sharp and richer notes of the crumbled goat cheese. All in all, this recipe will excite your taste buds and will be a standout at your next cookout or family dinner. 


Apple Tomato Chutney

  • 2 Honey Crisp Apples, diced 
  • 2 Roma Tomatoes, diced
  • 1 Large Sweet Onion, diced
  • 2-3 tablespoons of Cinnamon 
  • 2 tablespoons of Dark Chili Powder
  • 1/4-1/3 cup of Brown Sugar
  • 1/2-1 cup of Apple Cider Vinegar
  • 3-4 tablespoons of Ginger, finely chopped
  • 1 tablespoon of Cumin
  • 2-4 tablespoons of Olive Oil 

Goat Cheese, Crumbled


  1. Get a large cast iron skillet or dutch oven and add the olive oil to the pan. 
  2. Add your apples, tomatoes, ginger, and onion to the pan and cook them on medium high heat until tender. 
  3. Add the rest of the ingredients and mix thoroughly. (seasoning amounts vary depending on if you want your chutney spicier, sweeter, or more acidic; ultimately its up to your pallet!) 
  4. After about five minutes after mixing in ingredients bring the temperature down to medium-low heat and slowly cook the chutney for 2-3 hours. (If you want it to be softer cook longer and if you want a bit of crunch in your chutney cook less)
  5. Once the chutney is to your liking take it off the stove and let it chill in the fridge. 
  6. Cook your sausages on the grill at about 6-7 minutes a side at 425 F.
  7. Take your chutney and goat cheese and garnish the sausage on a bun and enjoy! 

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