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Bison Sausage Recipe

Bison Sausage Recipe

This bison sausage recipe allows you to make delicious, homemade sausages from lean bison meat. Packed with rich, gamey flavors and customizable seasonings, these sausages are perfect for grilling, pan-frying, or roasting. Not only do they offer a healthier option compared to other sausages, but you can adjust the flavor profile to suit your personal taste. Whether you're making them for a casual meal or special occasion, this recipe brings a unique twist to your cooking.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ground bison meat
  • 1/2 pound pork fat or beef fat optional for added moisture
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon cayenne pepper optional, for heat
  • 1/4 cup water or broth to help bind the sausage mixture
  • Sausage casings natural hog casings preferred

Equipment

  • Meat grinder
  • Sausage stuffer (optional)
  • Sausage casings (natural or synthetic)
  • Mixing bowl
  • Knife
  • Cutting board
  • Measuring spoons
  • Cooking thermometer

Method
 

  1. Prepare the Meat: Begin by grinding the bison meat and fat (if using) through a meat grinder. For a finer texture, grind a second time.
  2. Mix the Seasonings: In a large mixing bowl, combine the ground meat with garlic powder, onion powder, smoked paprika, black pepper, thyme, and cayenne pepper. Add water or broth to help bind the mixture.
  3. Stuff the Sausages: Soak your sausage casings in warm water for about 30 minutes. Then, stuff the seasoned meat mixture into the casings, making sure to pack it tightly to avoid air pockets. Tie off the ends of the casings and twist sausages into links.
  4. Rest the Sausages: Refrigerate the sausages for at least 1 hour to let the flavors meld.
  5. Cook the Sausage: Cook the sausages by grilling, pan-frying, or roasting them. Ensure they reach an internal temperature of 160°F (71°C) for safe consumption.
  6. Serve: Once cooked, serve the sausages hot with your preferred sides or store them for later use.

Notes

  • Fat ratio: If you prefer leaner sausages, you can adjust the fat content. However, some fat is necessary to keep the sausages juicy.
  • Flavor variations: Feel free to experiment with additional herbs, spices, or even fruits (like apples) to customize the sausage to your taste.
  • Storage: Leftover sausages can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Be sure to wrap them tightly in plastic wrap or foil before freezing.
  • Casings: Natural hog casings give the sausage a traditional snap, but synthetic casings can be used for easier handling.
  • Bison Sausage Recipe