I was really short on ideas this week but was self-tasked with the duty of producing a new buffalo sausage recipe utilizing Great Range Bison Meat (http://www.greatrangebison.com/index.html) . It was a bit of a struggle to come up with a concept for another buffalo concept and the thinking which followed was, "Must there be a concept?" Following that line of thought (which turned out to be just another well disguised "concept", I just added spices that I thought would compliment the nature of the meat and let it speak for itself. We thought of calling it the "uninspired buffalo sausage" but it just didn't have much of a ring. Regardless, the results were quite tasty and still show the nature of the meat: clean, and lean with crisp minerally flavors from the blood with little to no fat in between. That was somewhat remedied by the addition of pork.
The spice bill includes the usual salt, pepper and garlic as well as onion flake, thyme, mustard powder and died ancho chile. The spices add a slight mid-western flavor to the meat without being overt or masking the meat entirrely. They should go with a decent variety of foods, but I'll probably have mine in an omelet. Get your bison on:)
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