Combine elk and pork and mix well. Blend in Hi Mountain Prairie Sage Seasoning and mix well again. Form meat into sausage sized patties. Heat oil in a skillet over medium heat and evenly brown sausages on both sides until just cooked. Remove from pan and keep warm.
Add coffee and a tablespoon of brown sugar. Crank up the heat and reduce liquid to about 2 tablespoons. If desired, add additional coffee while reducing for a stronger tasting gravy. Once reduced, drizzle gravy over sausages.