Maple-Glazed Bison Sausage: Difference between revisions
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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, | 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/> | ||
Latest revision as of 17:39, 4 December 2020
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | <10 min |
| Source | Mitch Omer - Hell's Kitchen (Mpls); Damn Good Food (pg 73) |
| Yield / serves | 6-8 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[1]
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, 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
- ↑ 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.
