I haven’t eaten beef or pork since the year 2000. Most people imagine their own lament for all the bacon they’d miss out on by not eating pork when I tell them this. I do admit, this German-blooded girl misses a good sausage with a casing that pops with spicy juices… and don’t forget the sauerkraut! So, over the years I’ve found some substitutes and made my own variations. This is one of them. It’s free of questionable filler ingredients and pig intestine casing- I think you’ll really like this one too!
Maple Bison Sausage – No Pork, DF, GF
Free of Dairy, Gluten, Nuts, Corn, Eggs, Soy
Makes 8 – 1/8 pound patties
*Use all organic and/or farm-raised ingredients.
1 lb. ground bison
1/4 cup minced shallots (can use regular onions)
1/4 cup maple syrup
2 T. minced garlic
2 T. ground sage
2 tsp. red pepper flakes
2 tsp. fennel seeds
1 tsp. dried thyme
1 tsp. ground white pepper
1 tsp. salt
Mix all ingredients by hand. Form into small 3” diameter and approximately 1” thick sausages.
Cook right away or arrange on a plate and cover with plastic wrap to cook later. Sausages can be prepared the night before and made the next morning.
Heat walnut oil in a large skillet on medium-high heat until oil spatters when a few drops of water are sprinkled on oil in covered pan.
Carefully place sausage patties in pan one quickly after another. Allow them to cook while covered. Turn them to the other side after a minute or two.
Turn down heat to low-medium to allow the sausages to cook through and for the maple syrup and walnut oil to create a nice carmel-y glaze. Uncover if a darker sausage is desired. Keep covered and remove from heat for a more tender texture.
Serve and enjoy!
Body-type and Wellness Insights
This recipe suits all Body-types in some way.
Earth-types can feel satiated with a meat which is intrinsically more filling, but it’s naturally low-fat which is a much more balancing characteristic in meat for Earth-types.
Fire-types get their red meat that they crave which is balanced by the sweetness of maple syrup- meaning the dish itself is not too fiery.
Air-types benefit from the density of the red meat and also the digestive aid of the herbs; particularly fennel seed!
Water-types are stimulated and can burn off some extra moisture (as well as Earth-types) from the warming spices: garlic, sage and peppers.
While this recipe is in the Breakfast category, I have enjoyed this sausage as an early dinner component. The digestion-stimulating herbs: garlic, sage, fennel and thyme help prevent the meat from turning rancid in the digestive tract.