Maple-Glazed Bison Sausage - Revision history

Dhanson at 17:39, 4 December 2020

2020-12-04T17:39:16Z

← Older revision		Revision as of 17:39, 4 December 2020
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	Place all ingredients into the bowl of a stand mixer fitted with a paddle, and mix on low speed until just mixed, about 3 minutes. Do not overmix the ingredients as this will compact the sausage and make for a tougher, dryer product. Moisten your hands, and pat sausage mixture into 3-ounce portions, about the size of a golf ball.		Place all ingredients into the bowl of a stand mixer fitted with a paddle, and mix on low speed until just mixed, about 3 minutes. Do not overmix the ingredients as this will compact the sausage and make for a tougher, dryer product. Moisten your hands, and pat sausage mixture into 3-ounce portions, about the size of a golf ball.

	Bison meat is so low in fat that it should be cooked no longer than 4 minutes per side. If broiling, cook patties on a rack set 4 inches from the heat. For stovetop cooking, ~~user~~ a lightly oiled skillet, preferably cast iron, and cook over high heat. Never press down with a spatula on sausages while they cook as this pushes the flavorful juices out of the patties.		Bison meat is so low in fat that it should be cooked no longer than 4 minutes per side. If broiling, cook patties on a rack set 4 inches from the heat. For stovetop cooking, use a lightly oiled skillet, preferably cast iron, and cook over medium/medium-high heat. Never press down with a spatula on sausages while they cook as this pushes the flavorful juices out of the patties.

			=== Notes ===
	<references/>		<references/>

Dhanson at 02:03, 28 December 2009

2009-12-28T02:03:06Z

← Older revision		Revision as of 02:03, 28 December 2009
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	\|PrepTime=20 min		\|PrepTime=20 min
	\|CookTime=<10 min		\|CookTime=<10 min
	\|Source=Mitch Omer - [http://www.hellskitcheninc.com/ Hell's Kitchen (Mpls)]; ''Damn Good Food''		\|Source=Mitch Omer - [http://www.hellskitcheninc.com/ Hell's Kitchen (Mpls)]; ''Damn Good Food'' (pg 73)
	\|Yield=6-8 servings		\|Yield=6-8 servings
	\|Rating=Excellent		\|Rating=Excellent

Dhanson at 02:00, 28 December 2009

2009-12-28T02:00:58Z

← Older revision		Revision as of 02:00, 28 December 2009
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	\|PrepTime=20 min		\|PrepTime=20 min
	\|CookTime=<10 min		\|CookTime=<10 min
	\|Source=Mitch Omer - [http://www.hellskitcheninc.com/ Hell's Kitchen (Mpls)]; ''Damn Good		\|Source=Mitch Omer - [http://www.hellskitcheninc.com/ Hell's Kitchen (Mpls)]; ''Damn Good Food''
	\|Yield=6-8 servings		\|Yield=6-8 servings
	\|Rating=Excellent		\|Rating=Excellent

Dhanson at 02:00, 28 December 2009

2009-12-28T02:00:26Z

← Older revision		Revision as of 02:00, 28 December 2009
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	\|CookTime=<10 min		\|CookTime=<10 min
	\|Source=Mitch Omer - [http://www.hellskitcheninc.com/ Hell's Kitchen (Mpls)]; ''Damn Good		\|Source=Mitch Omer - [http://www.hellskitcheninc.com/ Hell's Kitchen (Mpls)]; ''Damn Good
	\|Yield=4-6 servings		\|Yield=6-8 servings
	\|Rating=Excellent		\|Rating=Excellent
	}}		}}

Dhanson: New page: {{RecipeSummary |PrepTime=20 min |CookTime=<10 min |Source=Mitch Omer - [http://www.hellskitcheninc.com/ Hell's Kitchen (Mpls)]; ''Damn Good |Yield=4-6 servings |Rating=Excellent }} === I...

2009-12-28T01:58:41Z

New page: {{RecipeSummary |PrepTime=20 min |CookTime=<10 min |Source=Mitch Omer - [http://www.hellskitcheninc.com/ Hell's Kitchen (Mpls)]; ''Damn Good |Yield=4-6 servings |Rating=Excellent }} === I...

New page

{{RecipeSummary
|PrepTime=20 min
|CookTime=<10 min
|Source=Mitch Omer - [http://www.hellskitcheninc.com/ Hell's Kitchen (Mpls)]; ''Damn Good
|Yield=4-6 servings
|Rating=Excellent
}}
=== Ingredients ===
* 1 pound ground bison chuck
* 2/3 c dried onion
* 6 T pure maple syrup
* 3 medium cloves garlic, minced (~1 T)
* 2 t fennel seed
* 2 t fresh thyme
* 2 t dried sage
* 1-2 t crushed red pepper
* 1 t ground white pepper
* 1 t curing salt<ref>Curing salt is a combination of salt and sodium nitrite. It assists in the preserving and curing of meats and sausages and helps preserve the natural color of meats. If you don't have access to curing salts, just substitute sea salt.</ref>

=== Preparation ===
Place all ingredients into the bowl of a stand mixer fitted with a paddle, and mix on low speed until just mixed, about 3 minutes. Do not overmix the ingredients as this will compact the sausage and make for a tougher, dryer product. Moisten your hands, and pat sausage mixture into 3-ounce portions, about the size of a golf ball.

Bison meat is so low in fat that it should be cooked no longer than 4 minutes per side. If broiling, cook patties on a rack set 4 inches from the heat. For stovetop cooking, user a lightly oiled skillet, preferably cast iron, and cook over high heat. Never press down with a spatula on sausages while they cook as this pushes the flavorful juices out of the patties.

<references/>

[[Category:Breakfast]]
[[Category:Bison]]
[[Category:Excellent]]