Buffalo Summer Sausage Recipes

BUFFALO SUMMER SAUSAGE

Steps:

• Combine all ingredients together making sure it is mixed well.
• Shape into two rolls and wrap in foil.
• Refrigerate for 24 hours.
• Take rolls out of refrigerator and place in pan, cover with water and boil for 60 minutes. Place a lid or something on top to keep the rolls submerged as they boil.
• Drain and poke holes in the foil to allow them to drain and cool. Remove foil and put in ziplocs or bowls and refrigerate to cool. Slice and enjoy with some cheese and crackers.

WILD GAME SUMMER SAUSAGE RECIPE

Steps:

• While keeping everything ice cold (see methods for fresh sausage), combine the game meat, pork fat, and all of the other ingredients except for the Fermento, water, and casings in a large bowl.
• Mix to combine with your hands. Work in small batches if you need to, and don't be afraid to throw the meat back in the fridge or freezer, or into a cooler with ice, to get chilled again.
• Using the 1/4-inch plate on your grinder, grind the meat mixture into the bowl set over ice.
• Change out the grinder plate to the 3/16-inch plate and pass the mixture through the grinder again.
• Meanwhile, dissolve the Fermento in the water and stir with a spoon.
• Add to the ground meat mixture and again mix with your hands, or throw the meat mixture in the bowl of a standing mixer and mix on low, until it's all incorporated.
• Press a piece of plastic wrap over the surface of the meat, making sure there are no air bubbles. Then wrap the bowl with a second layer of plastic wrap and set it in the fridge for 2 days to ferment.
• Make a little test patty and cook it up in a sauté pan to be sure you got the seasonings right. Adjust them if you didn't. Then, using a sausage stuffer, stuff the sausage into the casings.
• Let the stuffed casings rest in the fridge to dry out for 1-2 hours.
• While the stuffed sausages are resting, soak a panful of applewood chips for 20 minutes.
• Preheat the smoker to 112°-130°.
• Set the pan of chips in the smoker. Lay or hang the sausages in the smoker.
• Smoke for about 60 minutes at this temperature, then raise the temperature to 180°.
• Smoke until the internal temperature reaches 150°, which will probably take 2-3 hours, depending on your particular smoker and the ambient temperature.
• Keep refilling the pan of apple wood chips as they get low.
• When the sausages are done, let them hang at room temperature for 1 hour to cool, then wrap well and refrigerate. They can be frozen for several months.

BUFFALO SAUSAGE

Steps:

• Preheat the oven to 300°F. Cut the prepared green chiles into 1/4-inch strips (rajas); set aside.
• In a heavy skillet, melt the butter over medium heat. Add the apple slices and sauté until lightly browned on both sides side, about 3 minutes total (be careful not to burn the butter). Transfer to a bowl and set aside.
• In a large, heavy skillet, sear the sausages on all sides over medium-high heat until golden brown, about 1 1/2 minutes per side. Transfer the sausages to a baking sheet and bake until cooked through, about 6 minutes.
• To serve, cut the links into bite-sized pieces and sprinkle with ground oregano, cumin, and fennel. Combine with the chile rajas and serve immediately or keep warm until ready to serve.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with crema and goat cheese. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with crema and goat cheese, fold, and eat right away.