Hand Rolled Bison & Whiskey Sausages
Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes | Serves: 8-9
Created By: Created by Maddie & Kiki, Canada's Favourite Female Grillmasters
These bison sausages are incredibly impressive, yet very simple to make! Caul fat is the membrane which surrounds the internal organs of cows, sheep, and pigs and is easy to get at your local butcher. These bison sausages are wonderful served with gravy and mashed potatoes, or fried peppers and onions on a bun and as a unique holiday appetizer!
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Directions
- Combine the whiskey with the breadcrumbs, and allow to soak for 10 minutes.
- Meanwhile, mix the remaining ingredients (minus the caul fat) in a large bowl. Add the bread crumb mixture. Mix thoroughly.
- Stretch the caul fat out on a large cutting board. Measure out ¼ cup of the bison mixture. Use your hands to form into a sausage shape. Place on the end of the caul fat, and trim the edges. Fold each side in over top of the bison mixture, like you would if you were wrapping a burrito. Fold the sausage over, ensuring to pull it firmly towards yourself as you roll, in order for it to be tight. Fold it a couple times in the caul fat, and trim the edges.
- Preheat your oven to 425°F and roast the sausages for 25-30 minutes, until the fat is rendered down, and they’re lightly golden. Flip halfway through cooking. Remove from the oven, and place on a paper towel-lined plate to absorb excess fat.
Recipes for Entertaining
Ingredients
454g (1lb) Extra Lean Noble Premium Bison
300-500g caul fat
1 onion (approximately 3/4 cup), finely minced
4-5 cloves garlic, finely minced
1/4 cup (59ml) fresh parsley, finely minced
1 egg
1/4 cup (59ml) seasoned breadcrumbs
1 tsp (5ml) Worcestershire sauce
1/4 cup (59ml) whiskey
1 tbsp (15ml) melted butter
1 tbsp (15ml) maple syrup
1/2 tsp (2.5ml) red chiles
1/2 tsp (2.5ml) dried oregano
1 tsp (5ml) smoked paprika
1 tsp (5ml) fennel seeds
1 tsp (5ml) dry mustard
Salt and pepper to taste
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