cooking Sausages, Bison

[dragonsfire]

Finally got around to it

Bison
Bacon 30%
Dried Apricots
Dried Elderberries
Chipotle
Marjoram
Black Pepper

 

[rgreenberg2000]

I wondered what type you were making when you mentioned sausage in another thread today..... Bison, now that's not one I've done. They look great, and I love the rich, dark color! Collagen cased? I haven't linked up any sausage in a while, have just been sticking to bulk for patties and adding to dishes.

R

 

[dragonsfire]

Edible Collagen.
Very yummy, I was actually surprised how light a flavor and all ingredients blended togethe rperfectly, nothing dominated. (Didn't follow a recipe)
Color from the Elderberries, let everything soak before grind/stuffing.
Thanks!

 

[rgreenberg2000]

Edible Collagen.
Very yummy, I was actually surprised how light a flavor and all ingredients blended togethe rperfectly, nothing dominated. (Didn't follow a recipe)
Color from the Elderberries, let everything soak before grind/stuffing.
Thanks!

I haven't done any game sausage (don't hunt, and the stuff is too expensive to buy and turn into sausage for me!) I make a lot of different Polish and German styles. I've always done natural casings as they work really well for me, so I just haven't explored anything else. Just mixed up a pound of my Spanish style chorizo last night (always have 1lb bags of pork in the freezer for sausage) to stuff some chicken breasts. Good stuff! I think I need to whip up a batch of Kielbasa Wedzona or my Jalapeno/cheddar (or both?)

Thanks for sharing your creation. I'd love to taste something like that!

R

 

[dragonsfire]

Your Welcome
I want to make turkey/chicken sausages next. Wish I had a smoker, would love to make pepper salami.

 

[rgreenberg2000]

Your Welcome
I want to make turkey/chicken sausages next. Wish I had a smoker, would love to make pepper salami.

What did you have in mind for pepper salami? Semi-dry, fermented, or more of a summer sausage/salami? Rigging up something for smoking sausages isn't too terribly difficult with some creativity.....all depends on how much you want to make it! I've seen some pretty easy set ups that use a basic charcoal grill for smoke, pipe that (ducting) to a cardboard box with some rods fashioned for hanging. Heck, you could just used a cardboard box with a smoke pellet tube for smoke, cold smoke 'em, then poach. Get your smoke on for as many hours to get the flavor/color you want, then poach in a 170F bath to your finish temp. Cool quickly, let flavors bloom a bit in the fridge and eat.

I made these a few months ago (sans peppers), but easy enough to formulate. I will note that I DO have a smoker, but don't let that stop you!!

 

[dragonsfire]

Summer Salami
was going to use barel but their over $100 now so figured wood box to smoke.
They look great, haven't seen large casing's locally.

 

[Ashen]

that bison sausage looks awesome.

in my best John Cleese impersonation

"your meat was a bison and your sausage smelt of elderberries.!"